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Short Rib Sliders with Balsamic Cranberry Sauce

These sliders feature tender short ribs paired with a sweet-tart balsamic cranberry sauce, perfect for gatherings or cozy dinners.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Short Rib
  • 2 pounds bone-in beef short ribs
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
For the Balsamic Cranberry Sauce
  • 1 cup fresh or frozen cranberries
  • 1/4 cup balsamic vinegar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • pinch salt
For Assembly
  • Slider buns (your choice)
  • Fresh arugula or spinach
  • Optional: sliced cheese (like cheddar or gouda)

Method
 

Preparation
  1. Start by generously seasoning your short ribs with salt and pepper.
  2. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  3. Add the short ribs and sear them on all sides until they’re beautifully browned.
  4. Remove the ribs from the pot and set them aside.
  5. In the same pot, add the diced onion and sauté until translucent, followed by the minced garlic for about a minute until fragrant.
Simmering
  1. Return the short ribs to the pot and add the beef broth and Worcestershire sauce.
  2. Sprinkle in thyme and rosemary. Bring to a boil, then reduce the heat, cover, and let it simmer for about 3 hours.
Making the Sauce
  1. In a saucepan over medium heat, combine cranberries, balsamic vinegar, brown sugar, vanilla extract, and a pinch of salt.
  2. Stir until the cranberries burst and the sauce thickens, about 10-15 minutes.
Finishing the Sliders
  1. Once the ribs are tender and falling off the bone, remove them from the pot.
  2. Shred the meat with two forks and mix some cooking liquid back in with the shredded meat.
  3. Toast your slider buns lightly, layer on some shredded short rib, a dollop of balsamic cranberry sauce, and a handful of arugula.
  4. If desired, add a slice of cheese.
Serving
  1. These sliders are best served warm. Enjoy!

Notes

For best flavor, don’t skimp on searing the short ribs. Leftovers can be stored separately to preserve textures.