Instructions

1. Cut the prime rib-eye into 1- to 2-inch cubes and space the cubes out evenly on a plate or tray. If you plan to grind the prime rib-eye with a meat-grinder attachment and a stand mixer, place the cubed meat in the refrigerator for about 30 minutes.

   If you're using a food processor, place the meat in the freezer for about 30 minutes.

2. Place the meat-grinder attachment and its blades in the freezer for 30 minutes if you're using a stand mixer. Chilling the grinder prevents the fat smearing that occurs when the attachment gets hot during use.

3. Set up the grinder or food processor. Take the meat out of the freezer in 8-ounce portions. Each 1- to 2-inch cube weighs about 1 to 2 ounces.

4. Grind the meat in 8-ounce batches, or six to eight cubes at a time, until coarsely ground. Use the "8" setting if using a stand mixer, and use the high-speed pulse feature if using a food processor. The faster you grind the meat, the less chance the fat has to smear.

5. Scrape the ground beef onto a plate using a rubber spatula. Portion the ground prime rib into 2-ounce portions and roll each in the palms of your hands, like a meatball.

6. Flatten the beef into 3 1/2-inch-wide, 1/6- to 1/8-inch-thick disks and place them in a single layer on a plate lined with wax paper. Instead of your hands, you can press the patties between two saucers wrapped in plastic food wrap. Place the patties in the fridge.

7. Mince 1 white onion per pound of beef using a kitchen knife or the medium-hole side of a box grater. Place the onions in a bowl and add about 1 teaspoon of salt per onion.

8. Pour a few tablespoons of oil in a 12-inch saute pan and place it on the stove over medium-low heat. Spread about 1/4 inch of minced onions out in the saute pan in an even layer.

9. Cook the onions until soft, about 5 minutes. Spread them out in an even layer with a spatula and place the burger patties on top, spacing each about 1/2-inch apart. Season the burgers with salt and pepper.

10. Cover the pan with a lid and steam the burgers until the tops start to brown, about 45 seconds. Place a piece of cheese and two pickle slices on each slider, if desired. Place the top of a slider bun cut-side down on top of each patty.

11. Cook the sliders with the bun tops on them for about 3 or 4 minutes. Take the pan off the stove.

12. Slide a spatula under the onions under each patty and place the slider stack -- onions, beef, cheese and bun top -- on top of a waiting bottom bun. It shouldn't be to get the onions to stay under the burgers when you take them out. Cooking the patties on top of the onions helps them stick together.

1. Butter the slider buns and place them cut-sides down on a baking sheet. Toast the buns in a 350-degree-Fahrenheit oven until heated through and toasted, about 5 minutes.

2. Shave cold prime rib into 1/8-inch-thick slices using a sharp kitchen knife. Heat a drizzle of oil in a saute pan over medium heat for about 5 minutes. If you want cooked onions, saute them in a separate pan.

3. Add the shaved prime to the saute pan and pour in a few tablespoons of water or stock. Cover the pan with a lid and steam the shaved prime rib for about 1 or 2 minutes, or until it reaches 165 F. Since you can't use a meat thermometer on shaved prime rib, the U.S. Department of Agriculture recommends cooking it until "hot and steaming."

4. Create neat little piles of shaved prime rib using a spatula if you want to melt cheese on them. Place a slice of cheese on each pile, add a tablespoon or two of water or stock, and cover. The cheese should melt in about 20 seconds.