Description
Tender balsamic braised short ribs are piled onto slider buns with creamy brie, tart cranberry sauce, and peppery arugula for an amazing appetizer or main dish.
Ingredients
Scale
- 3 pounds boneless beef short ribs, trimmed of excess fat
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup balsamic vinegar
- 2 cups beef broth
- 2 tablespoons brown sugar
- 2 sprigs fresh rosemary
- For serving:
- 12 slider buns, split and toasted
- 8 ounces brie cheese, sliced
- 1 cup whole berry cranberry sauce
- 2 cups fresh arugula
Instructions
- Season short ribs generously with salt and pepper.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned, about 3-4 minutes per side. Work in batches if needed to avoid crowding. Remove ribs and set aside.
- Add onion to the pot and cook, stirring, until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Pour in balsamic vinegar and beef broth, scraping up any browned bits from the bottom of the pot. Stir in brown sugar and rosemary sprigs.
- Return short ribs to the pot. Bring liquid to a simmer, then cover and reduce heat to low. Cook for 2 ½ to 3 hours, until meat is fork-tender.
- Remove short ribs from pot and shred the meat using two forks. Discard any large pieces of fat. Strain the braising liquid if desired, then return shredded meat to the pot and toss to coat with the sauce.
- To assemble sliders: Spread a spoonful of cranberry sauce on the bottom half of each slider bun. Top with a generous portion of shredded short rib meat, a slice of brie, and a small handful of arugula. Close with the top bun.
- Serve warm.
Notes
Short ribs can be braised a day ahead and refrigerated; reheat gently before assembling sliders.
Nutrition
- Calories: 480
- Sugar: 14 g
- Fat: 26 g
- Carbohydrates: 28 g
- Protein: 32 g