Season the short ribs generously with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Sear the short ribs on all sides until browned, about 3-4 minutes each side.

Add the chopped onion and garlic, sautéing until the onions are translucent, about 5 minutes.

Pour in the beef broth, red wine (if using), add the tomato paste, and tuck in the sprigs of thyme. Bring this mixture to a gentle boil.

Reduce the heat to low, cover, and let it simmer for about 2-3 hours, or until the beef is fork-tender.

While the short ribs are cooking, combine the cranberries, balsamic vinegar, brown sugar, cinnamon, and a pinch of salt in a small saucepan.

Cook the mixture on medium heat until the cranberries burst and the sauce thickens, about 10 minutes.

Once your short ribs are done, remove them from the pot and shred the meat using two forks, discarding any bones or excess fat.

On each slider bun, pile on some succulent shredded beef, drizzle generously with the balsamic cranberry sauce, add a slice of cheese, and top with fresh arugula or spinach.

Serve these sliders warm with a side of your favorite chips or roasted veggies.