If you’re looking for an appetizer or main dish that will truly impress your guests, look no further than these Balsamic Short Rib Sliders with Cranberry Brie and Arugula. The combination of melt-in-your-mouth short ribs, rich brie cheese, tart cranberry sauce, and peppery arugula makes for an irresistible flavor explosion. These sliders are perfect for any gathering, holiday party, or casual dinner. They’re easy to assemble and can be made using a crockpot or oven method, depending on your time and equipment.
These sliders are the perfect blend of savory, sweet, and tangy. The balsamic vinegar and red wine add a rich depth to the short ribs, while the cranberry sauce provides a fresh, tart contrast. The brie brings a creamy element, and the arugula adds a peppery crunch that rounds out the flavors beautifully. Plus, they’re ideal for serving at gatherings, as they can be prepped ahead of time and assembled quickly once your guests arrive.
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
- 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
You have two options for cooking the short ribs—crockpot or oven.
For the Crockpot Method:
- Heat olive oil in a skillet over medium-high heat. Sear the short ribs on all sides for about 1 minute per side until they are browned.
- Transfer the seared ribs to a crockpot. Add soy sauce, Worcestershire sauce, balsamic vinegar, red wine, garlic, and ginger to the crockpot. Add enough water to cover the ribs halfway.
- Cover and cook on low for 6-8 hours or high for 4-6 hours, until the meat easily shreds with a fork.
For the Oven Method:
- Preheat the oven to 325°F (165°C).
- Heat olive oil in a skillet and sear the short ribs on all sides for about 1 minute per side until browned.
- Transfer the ribs to a dutch oven. Add soy sauce, Worcestershire sauce, balsamic vinegar, red wine, garlic, and ginger. Add water to cover halfway.
- Cover with a tight-fitting lid and bake in the preheated oven for 2 ½ to 3 hours, until the meat is tender and shreds easily.
2. Make the Balsamic Cranberry Sauce
- In a small pot, combine the cranberries, balsamic vinegar, water, brown sugar, rosemary, and fresh ginger.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5-10 minutes until the cranberries burst and the sauce thickens.
- Adjust seasoning with salt and pepper to taste. Set aside to cool slightly.
3. Assemble the Sliders
- Once the short ribs are done, remove them from the pot or crockpot and shred the meat using two forks.
- Toast the slider buns in the oven or on a skillet.
- Place a generous portion of the shredded short ribs on the bottom half of each toasted slider bun.
- Top the meat with a slice of brie cheese, allowing the heat from the meat to melt the cheese slightly.
- Spoon some balsamic cranberry sauce over the brie, and finish with a handful of arugula.
- Close the sliders with the top bun and serve immediately.
Kitchen Equipment Needed
- Crockpot or Dutch oven for slow-cooking the short ribs
- Skillet for searing the ribs
- Small pot for making the cranberry sauce
- Toaster or oven for toasting the buns
Tips and Shortcuts
- Make Ahead: You can cook the short ribs and cranberry sauce ahead of time. Simply store them in airtight containers in the fridge and reheat before assembling the sliders.
- Quick Cranberry Sauce: If you’re short on time, you can use store-bought cranberry sauce and mix it with a bit of balsamic vinegar for a quick substitute.
- Melting the Brie: If the brie isn’t melting enough from the heat of the short ribs, you can pop the assembled sliders under the broiler for 1-2 minutes to help melt the cheese.
Recipe Swaps and Variations
- Cheese Swap: If you don’t have brie, goat cheese or camembert are excellent alternatives that provide a similar creamy texture.
- Gluten-Free Option: Simply use gluten-free slider buns to make this recipe gluten-free.
- Herb Variations: You can swap the rosemary for other herbs like thyme or sage in the cranberry sauce for a different flavor profile.
How to Store Leftovers
Store any leftover short ribs and cranberry sauce in separate airtight containers in the refrigerator for up to 3 days. To reheat, warm the short ribs in the oven at 325°F (165°C) or in a skillet over medium heat until warmed through. The cranberry sauce can be reheated on the stovetop or in the microwave.
Food and Drink Pairings
These Balsamic Short Rib Sliders pair beautifully with a crisp and refreshing beer, such as a pale ale or lager, to balance out the richness of the short ribs and brie. If you prefer wine, a Zinfandel or Cabernet Sauvignon complements the deep, savory flavors of the balsamic short ribs.
For a side dish, consider serving these sliders with a light arugula salad or sweet potato fries for a nice contrast of flavors and textures.
Frequently Asked Questions (FAQ)
Q: Can I use boneless short ribs instead?
A: Yes! You can absolutely use boneless short ribs for this recipe. The cooking time may be slightly shorter, so check the tenderness around the 2-hour mark if using the oven method.
Q: Can I freeze the short ribs?
A: Yes, you can freeze the cooked and shredded short ribs in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven before serving.
Q: Can I make these sliders in advance?
A: Yes! You can make the short ribs and cranberry sauce ahead of time and assemble the sliders just before serving. Keep the shredded meat and sauce refrigerated, and simply reheat them before assembling the sliders.
More Recipe Suggestions:
Picnic Style Brie and Prosciutto Sandwich
French Onion Beef Short Rib Soup
Lemon Ricotta Pasta with Arugula
Balsamic Short Rib Sliders with Cranberry Brie and Arugula
Equipment
- Crock Pot / Slow Cooker (optional)
- Lodge Oval Brasier/Casserole (optional)
- Dutch Oven (optional)
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
- 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
Instructions
Prepare the Short Ribs:
For the Crockpot:
- Heat olive oil in a skillet over medium-high heat and sear the short ribs on all sides for about 1 minute each. Transfer to a crockpot. Add soy sauce, Worcestershire, balsamic vinegar, red wine, garlic, and ginger. Add enough water to cover halfway. Cook on low for 6-8 hours or on high for 4-6 hours until the meat easily shreds.
For the Oven:
- Preheat oven to 325°F (165°C). Sear ribs in a skillet, then transfer to a Dutch oven. Add soy sauce, Worcestershire, balsamic vinegar, red wine, garlic, and ginger. Add water to cover halfway. Cover and bake for 2 ½ to 3 hours, until the meat easily shreds.
Make the Balsamic Cranberry Sauce:
- In a pot, combine cranberries, balsamic vinegar, water, brown sugar, rosemary, and ginger. Bring to a boil, then simmer for 5-10 minutes until thickened. Adjust seasoning with salt and pepper.
Assemble the Sliders:
- Place shredded short ribs on the bottom half of each toasted slider bun. Top with a slice of brie, allowing the heat from the meat to melt the cheese. Spoon the balsamic cranberry sauce over the brie, add arugula, and close with the top bun.
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