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Melt-in-Your-Mouth Short Rib Sliders

These Melt-in-Your-Mouth Short Rib Sliders with Balsamic Cranberry Sauce are packed with flavor and are easy to prepare, making them perfect for family dinners and gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Short Ribs
  • 2 pounds beef short ribs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup red wine or more beef broth for a non-alcoholic option
For the Balsamic Cranberry Sauce
  • 1 cup fresh or frozen cranberries
  • 1/2 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon optional spice
For Assembly
  • slider buns
  • fresh arugula or spinach

Method
 

Preparation
  1. Season the short ribs with salt and pepper on all sides.
  2. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  3. Add the short ribs and brown them on all sides for about 8-10 minutes.
Cooking
  1. Remove the ribs from the pot and set aside.
  2. Add the chopped onion and garlic to the pot and sauté until fragrant and translucent, about 5 minutes.
  3. Pour in the beef broth and red wine, scraping the bottom of the pot to incorporate all the flavors.
  4. Add the short ribs back in, cover, and let simmer on low for about 2-3 hours.
Cranberry Sauce
  1. In a small saucepan, combine cranberries, balsamic vinegar, brown sugar, and cinnamon.
  2. Bring to a boil, then reduce to a simmer for 10-15 minutes until the cranberries burst and the mixture thickens.
Assembly
  1. Once the short ribs are tender, remove them from the pot and shred the meat using two forks.
  2. On a slider bun, place a generous amount of shredded short ribs, a dollop of balsamic cranberry sauce, and a handful of fresh arugula.
  3. Top with another bun to complete the slider.

Notes

You can substitute red wine with more beef broth if needed. Leftovers can be refrigerated for up to 3-4 days.