Description
These Short Rib Sliders with Balsamic Cranberry Sauce combine tender braised beef, creamy brie, and tangy cranberry sauce on toasted buns for the ultimate bite-sized indulgence. Perfect for holidays, parties, or cozy dinners.
Ingredients
Scale
- 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
- 1 tablespoon fresh ginger, grated
- 8 ounces brie cheese, sliced
- Fresh arugula, for topping
- 20–30 slider buns, toasted
- 1½ cups fresh cranberries
- ⅓ cup balsamic vinegar
- ⅓ cup water
- ¼ cup brown sugar
- 1 teaspoon fresh rosemary, chopped
- 2 teaspoons fresh ginger, grated
Instructions
- Preheat oven to 325°F (165°C).
- Season short ribs generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear short ribs on all sides until browned. Remove and set aside.
- Add soy sauce, Worcestershire sauce, balsamic vinegar, red wine or broth, garlic, and ginger to the pot. Stir and scrape up any browned bits.
- Return ribs to the pot, cover, and braise in the oven for 2½–3 hours until tender and falling off the bone.
- Meanwhile, make the cranberry sauce: in a saucepan, combine cranberries, balsamic vinegar, water, brown sugar, rosemary, and ginger. Simmer for 10–15 minutes until thickened. Mash or blend if desired.
- Remove ribs from the oven, shred the meat, and discard the bones.
- Toast the slider buns and assemble: layer short rib meat, brie slices, a spoonful of cranberry sauce, and fresh arugula.
- Serve warm and enjoy the perfect balance of sweet, savory, and tangy flavors.
Notes
- Boneless short ribs or chuck roast can be substituted.
- Make the cranberry sauce a day ahead for deeper flavor.
- Reheat sliders in a 200°F oven before serving for parties.
- Try with gouda or provolone if you prefer milder cheese.
Nutrition
- Serving Size: 1 slider
- Calories: 340
- Sugar: 7g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg