Short Rib Sliders with Balsamic Cranberry Sauce

Introduction

If you’re looking to elevate your sliders game, these Short Rib Sliders with Balsamic Cranberry Sauce are the perfect recipe. Tender, fall-apart short ribs, melty brie cheese, and a tangy-sweet balsamic cranberry sauce come together to create a slider that is both comforting and gourmet. Whether you’re hosting a casual dinner or looking to impress at your next party, these sliders are sure to be a hit.

Why This Recipe is Perfect for You

These sliders are perfect for anyone who loves tender, juicy beef paired with bold, tangy flavors. The short ribs are slow-cooked to perfection, and the balsamic cranberry sauce adds a unique, sweet-savory kick. The creamy brie and peppery arugula add richness and freshness, balancing out the flavors. Plus, this recipe offers both a crockpot and oven method for cooking the short ribs, making it convenient for any kitchen setup.

Ingredients

For the Short Ribs:

• 5 pounds bone-in short ribs
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ¼ cup soy sauce
• ¼ cup Worcestershire sauce
• ½ cup balsamic vinegar
• ½ cup red wine or chicken broth
• 4 cloves garlic, minced or grated
• 1 tablespoon fresh ginger, grated
• 8 ounces brie cheese, sliced
• Arugula for topping
• 20-30 slider buns, toasted

For the Balsamic Cranberry Sauce:

• 1 ½ cups fresh cranberries
• ⅓ cup balsamic vinegar
• ⅓ cup water
• ¼ cup brown sugar
• 1 teaspoon fresh rosemary, chopped
• 2 teaspoons fresh ginger, grated

Directions

1. Prepare the Short Ribs

For the Crockpot Method:

1. Heat a large skillet over medium-high heat with olive oil. Sear the short ribs on all sides, about 1 minute per side, then transfer them to a crockpot.
2. Add soy sauce, Worcestershire sauce, balsamic vinegar, red wine, garlic, and ginger to the crockpot. Add enough water (about 1-2 cups) to ensure the ribs are halfway submerged.
3. Cover and cook on low for 6-8 hours or on high for 4-6 hours until the meat shreds easily.
4. Once cooked, shred the meat and keep warm until ready to assemble the sliders.

For the Oven Method:

1. Preheat the oven to 325°F (165°C).
2. Follow the same searing instructions for the ribs as in the crockpot method, then transfer them to a dutch oven.
3. Add the soy sauce, Worcestershire sauce, balsamic vinegar, red wine, garlic, and ginger to the pot. Add enough water (about 1-2 cups) to ensure the ribs are halfway submerged.
4. Cover the dutch oven with a tight-fitting lid and bake for 2 ½ to 3 hours, or until the meat shreds easily.
5. Shred the meat and keep it covered on low heat (200-250°F) until serving.

2. Make the Balsamic Cranberry Sauce

1. In a medium pot, combine the cranberries, balsamic vinegar, water, brown sugar, rosemary, and ginger. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to a simmer and cook for 5-10 minutes, stirring occasionally, until the sauce thickens.
3. Season with salt and pepper to taste. Set aside until ready to assemble the sliders.

3. Assemble the Sliders

1. Place a generous amount of shredded short ribs (or sautéed mushrooms for a vegetarian option) on the bottom half of each toasted slider bun.
2. Add a slice of brie cheese on top of the meat. The warmth of the meat should naturally melt the brie, but if not, you can place the assembled sliders under the broiler for about 30 seconds to melt the cheese.
3. Spoon the balsamic cranberry sauce over the brie, then top with a handful of fresh arugula.
4. Finish by placing the top half of the bun on the slider. Serve warm.

Kitchen Equipment Needed

• Large skillet for searing
• Crockpot or dutch oven for cooking the short ribs
• Medium pot for cranberry sauce
• Spatula for shredding the short ribs
• Basting brush (optional for toasting the buns)

Tips and Shortcuts

• Slow Cooker Convenience: If you’re short on time, the crockpot method is perfect for a hands-off approach. Let the short ribs cook all day while you prepare other parts of your meal.
• Melting the Brie: To make sure the brie melts evenly, either place the sliders under the broiler for a few seconds or cover the assembled sliders with foil to trap the heat.
• Cranberry Sauce Prep: You can make the balsamic cranberry sauce up to 2 days in advance and store it in the refrigerator until you’re ready to use.

Recipe Swaps and Variations

• Cheese Options: If you don’t have brie, you can substitute it with a mild camembert or even a sharp white cheddar for a different flavor profile.
• Vegetarian Alternative: Use sautéed mushrooms in place of the short ribs for a hearty vegetarian slider that still delivers bold flavors.
• Add Spices: To add extra warmth and complexity to the short ribs, you can include a pinch of cinnamon or star anise in the cooking liquid.

How to Store Leftovers

Store any leftover short ribs and cranberry sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the short ribs gently in the oven or microwave before assembling more sliders. The cranberry sauce can be served cold or warmed up.

Food and Drink Pairings

These sliders pair beautifully with a full-bodied red wine such as Cabernet Sauvignon or a bold Zinfandel. For a beer option, a malty amber ale or porter would complement the richness of the short ribs. If you’re serving non-alcoholic beverages, try a sparkling cranberry juice or iced tea with a splash of lemon.

Frequently Asked Questions (FAQ)

Q: Can I make the short ribs ahead of time?
A: Yes, you can cook the short ribs a day in advance. Store the shredded meat in its cooking liquid in the refrigerator, then reheat it gently in a low oven or crockpot before serving.

Q: Can I use frozen cranberries for the sauce?
A: Absolutely! Frozen cranberries work just as well for the balsamic cranberry sauce. No need to thaw them before using.

Q: What can I use instead of slider buns?
A: If you prefer, you can use dinner rolls or even small brioche buns for a more indulgent version of the sliders.

Q: How can I make the sliders spicier?
A: For a spicy kick, add a pinch of red pepper flakes to the short ribs or a dash of hot sauce to the cranberry sauce.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Short Rib Sliders with Balsamic Cranberry Sauce

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• Author: Mia Martinez

Print Recipe

Description

Delicious short rib sliders topped with tangy balsamic cranberry sauce, perfect for a flavorful appetizer or party treat. A mouthwatering combo in every bite!

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Ingredients

For the Short Ribs:

5 pounds bone-in short ribs

2 tablespoons olive oil

Salt and pepper, to taste

¼ cup soy sauce

¼ cup Worcestershire sauce

½ cup balsamic vinegar

½ cup red wine or chicken broth

4 cloves garlic, minced or grated

1 tablespoon fresh ginger, grated

8 ounces brie cheese, sliced

Arugula for topping

20-30 slider buns, toasted

For the Balsamic Cranberry Sauce:

1 ½ cups fresh cranberries

⅓ cup balsamic vinegar

⅓ cup water

¼ cup brown sugar

1 teaspoon fresh rosemary, chopped

2 teaspoons fresh ginger, grated

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Instructions

1. Prepare the Short Ribs:

For the Crockpot Method:

Heat a large skillet over medium-high heat with olive oil. Sear the short ribs on all sides for about 1 minute per side, then transfer them to a crockpot.

Add the soy sauce, Worcestershire sauce, balsamic vinegar, red wine, garlic, and ginger to the crockpot. Add enough water to ensure the ribs are halfway submerged (about 1-2 cups).

Cover and cook on low for 6-8 hours, or on high for 4-6 hours, until the meat shreds easily. Shred the meat and keep warm until ready to serve.

For the Oven Method:

Preheat the oven to 325°F (165°C). Follow the same searing instructions for the ribs, then transfer them to a dutch oven.

Add the soy sauce, Worcestershire sauce, balsamic vinegar, red wine, garlic, and ginger. Add enough water to ensure the ribs are halfway submerged (about 1-2 cups).

Cover the dutch oven with a tight-fitting lid and bake for 2 ½ to 3 hours, or until the meat shreds easily. Shred the meat and keep it covered on low heat (200-250°F) until serving.

2. Make the Balsamic Cranberry Sauce:

In a medium pot, combine the cranberries, balsamic vinegar, water, brown sugar, rosemary, and ginger. Bring to a boil over medium-high heat, then reduce the heat to a simmer.

Simmer for 5-10 minutes until the sauce thickens. Season with salt and pepper to taste.

3. Assemble the Sliders:

Place the shredded short ribs (or mushrooms for a vegetarian option) on the bottom half of each toasted slider bun.

Add a slice of brie on top of the meat. The heat from the meat should melt the brie, but if not, you can place the sliders under the broiler for about 30 seconds.

Spoon the balsamic cranberry sauce over the brie, add a handful of fresh arugula, and top with the other half of the bun.