Description
Succulent Balsamic Short Rib Sliders combine tender meat with creamy brie and tangy cranberry on a delicate roll. Crisp arugula adds a peppery finish, making each bite a perfect harmony of flavors you’ll savor to the last morsel.
Ingredients
Scale
Meat:
- 5 pounds (2.27 kilograms) bone-in short ribs
Cooking Liquids and Seasonings:
- 2 tablespoons (30 milliliters) olive oil
- 1/4 cup (60 milliliters) soy sauce
- 1/4 cup (60 milliliters) Worcestershire sauce
- 1/2 cup (120 milliliters) balsamic vinegar
- 1/2 cup (120 milliliters) red wine or chicken broth
- 4 cloves garlic (minced)
- 1 tablespoon (15 milliliters) fresh ginger (grated)
- Salt and pepper (to taste)
Topping and Accompaniments:
- 8 ounces (226 grams) brie cheese (sliced)
- Arugula for topping
- 20–30 slider buns (toasted)
Cranberry Balsamic Sauce:
- 1 1/2 cups (225 grams) fresh cranberries
- 1/3 cup (80 milliliters) balsamic vinegar
- 1/3 cup (80 milliliters) water
- 1/4 cup (50 grams) brown sugar
- 1 teaspoon (5 milliliters) fresh rosemary (chopped)
- 2 teaspoons (10 milliliters) fresh ginger (grated)
Instructions
- Sear short ribs in hot olive oil over medium-high heat for approximately 1 minute per side to develop a rich, caramelized exterior.
- Transfer seared meat to a slow cooker or Dutch oven, incorporating soy sauce, Worcestershire, balsamic vinegar, red wine, minced garlic, and grated ginger for an intense flavor profile.
- Pour enough liquid to cover meat halfway, then cook at 325°F for 2½-3 hours in the oven or 6-8 hours on low in the slow cooker until meat becomes exceptionally tender and easily shreds.
- Prepare cranberry sauce by combining cranberries, balsamic vinegar, water, brown sugar, rosemary, and ginger in a saucepan, bringing to a rapid boil and then reducing to a gentle simmer for 5-10 minutes until sauce thickens and develops a glossy consistency.
- Taste cranberry sauce and adjust seasoning with salt and pepper to balance sweet and tangy notes.
- Toast slider buns until golden and crisp around the edges.
- Layer shredded short ribs on bottom bun halves, ensuring even distribution of meat.
- Place a slice of creamy brie on top of warm meat, allowing residual heat to gently melt the cheese.
- Drizzle balsamic cranberry sauce over melted brie for an additional layer of complexity.
- Garnish with fresh arugula leaves, providing a peppery contrast to the rich meat and cheese.
- Crown with top bun halves and serve immediately while ingredients remain warm and flavors are vibrant.
Notes
- Tenderize meat by choosing well-marbled short ribs with good fat content for maximum flavor and juiciness.
- Searing meat before slow cooking creates a rich, caramelized exterior that locks in deep, complex flavors and enhances overall taste profile.
- Adjust cooking liquid ratios if using leaner meat cuts to prevent dryness, potentially adding extra broth or reducing cooking time.
- Substitute brie with dairy-free alternatives like cashew cheese for vegan options, maintaining the creamy texture and complementary taste.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 20-30
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 65 mg