Balsamic Short Rib Sliders (Print Version)
# Ingredients:
→ For the Short Ribs
01 -
5 pounds bone-in short ribs
02 -
2 tablespoons olive oil
03 -
Salt and pepper, to taste
04 -
¼ cup soy sauce
05 -
¼ cup Worcestershire sauce
06 -
½ cup balsamic vinegar
07 -
½ cup red wine or chicken broth
08 -
4 cloves garlic, minced
09 -
1 tablespoon fresh ginger, grated
10 -
8 ounces brie cheese, sliced
11 -
Arugula for topping
12 -
20-30 slider buns, toasted
→ For the Balsamic Cranberry Sauce
13 -
1 ½ cups fresh cranberries
14 -
⅓ cup balsamic vinegar
15 -
⅓ cup water
16 -
¼ cup brown sugar
17 -
1 teaspoon fresh rosemary, chopped
18 -
2 teaspoons fresh ginger, grated
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.