Balsamic Short Rib Sliders with Cranberry Brie and Arugula
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.
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.
Tried this recipe?Let us know how it was!
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