Short Rib Sliders with Balsamic Cranberry Sauce
Short Rib Sliders with Balsamic Cranberry Sauce are little bundles of big flavor. Tender, slow-cooked short ribs piled high on soft slider buns, topped off with a tangy-sweet balsamic cranberry…
Tip: save now, cook later.Short Rib Sliders with Balsamic Cranberry Sauce are little bundles of big flavor. Tender, slow-cooked short ribs piled high on soft slider buns, topped off with a tangy-sweet balsamic cranberry sauce that adds the perfect pop of brightness. The mix of rich meat and that fruity sauce makes these sliders instantly irresistible.
I love making these sliders because they’re great for any casual get-together. The short ribs get so melt-in-your-mouth tender, and the balsamic cranberry sauce gives them a unique twist that everyone’s always asking about. Plus, they’re easy to customize with your favorite toppings or a little extra cheese if you like. I usually make the sauce a day ahead to let the flavors mingle — it really makes a difference!
These sliders are perfect when you want something special but not too fussy. I like serving them alongside simple sides like crispy fries or a fresh green salad. They’re great for game day or a fun weekend snack, and I always catch myself grabbing a second one. It’s that kind of recipe that feels like a treat but is totally doable at home.
Key Ingredients & Substitutions
Beef Short Ribs: These give your sliders that tender, rich flavor. If you can’t find short ribs, boneless chuck roast works well too—just adjust cooking time slightly.
Balsamic Vinegar: Adds a sweet tang to the cranberry sauce. You can swap it for red wine vinegar or apple cider vinegar if that’s easier, but balsamic has a deep, smooth flavor that pairs nicely with cranberries.
Cranberries: Fresh or frozen cranberries both work. Frozen are more convenient and just as good. If you don’t have cranberries, try pomegranate seeds for a fresh twist, though the cooking will differ.
Slider Buns: Small brioche buns are my favorite for their soft texture and slight sweetness. You can use mini sandwich rolls or even dinner rolls as a good alternative.
Cheese: Provolone or mozzarella add a mild, creamy layer that balances the sauce. Swiss or Monterey Jack are tasty substitutes if you want to mix it up.
How Can I Get Super Tender, Shreddable Short Ribs Every Time?
The secret is in slow cooking the ribs low and slow to break down tough connective tissue. Here’s how I do it:
- Pat ribs dry and season well—this enhances flavor and browning.
- Brown ribs thoroughly on all sides in hot oil to seal in juices.
- Sauté aromatics like onion and garlic to build a flavorful base.
- Deglaze with red wine or broth to lift tasty browned bits from the pan.
- Add broth, herbs, and cover tightly to trap moisture.
- Cook at low heat (on stove or oven) for 2.5-3 hours until meat pulls apart easily.
- Let ribs rest before shredding to keep juices locked in.
Take your time with these steps and you’ll have tender, juicy short ribs perfect for the sliders.
Equipment You’ll Need
- Large Dutch oven or heavy pot – perfect for browning short ribs and slow braising in one pot.
- Wooden spoon – great for stirring aromatics and scraping up flavorful browned bits.
- Small saucepan – to cook the balsamic cranberry sauce evenly without burning.
- Tongs – handy for turning short ribs while searing.
- Forks – for shredding the tender short rib meat easily.
- Baking sheet – for toasting slider buns before assembly.
Flavor Variations & Add-Ins
- Swap short ribs for pulled pork for a sweeter, milder flavor that’s still tender and juicy.
- Add sliced jalapeños or a dash of cayenne pepper to the cranberry sauce for a spicy kick.
- Top sliders with sharp cheddar or pepper jack cheese to add more bite and richness.
- Include pickled red onions or fresh arugula on the sliders for extra tang and crunch.
How to Make Short Rib Sliders with Balsamic Cranberry Sauce
Ingredients You’ll Need:
For the Short Ribs:
- 3 lbs beef short ribs
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup beef broth
- ½ cup red wine (optional)
- 2 tbsp tomato paste
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
For the Balsamic Cranberry Sauce:
- 1 cup fresh or frozen cranberries
- ½ cup sugar
- ¼ cup balsamic vinegar
- ½ cup water
- ¼ tsp salt
To Assemble:
- 12 slider buns (small brioche buns preferred)
- 6 slices provolone or mozzarella cheese, halved
- Fresh rosemary sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes of active prep and searing time, followed by 2.5 to 3 hours of slow cooking the short ribs until they are tender. The balsamic cranberry sauce takes about 15-20 minutes to simmer. Finally, allow a few minutes to assemble and toast the sliders. Plan for around 3 to 3.5 hours total, mostly hands-off during cooking.
Step-by-Step Instructions:
1. Prepare and Sear the Short Ribs:
Start by patting the short ribs dry. Season them with salt and black pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ribs and brown them on all sides, about 3-4 minutes each side. Once browned, remove and set aside.
2. Cook the Aromatics and Deglaze:
In the same pot, add the chopped onion and minced garlic. Cook for 3-5 minutes until translucent and fragrant. Stir in the tomato paste and cook for 1 minute. Pour in the red wine, if using, and scrape the bottom of the pan to loosen browned bits. Let the liquid reduce for about 3 minutes.
3. Braise the Short Ribs:
Add beef broth, rosemary, and thyme to the pot. Return the ribs to the pot, cover tightly, and reduce the heat to low. Let them simmer on the stove or transfer the covered pot to a 325°F (160°C) oven. Cook for 2.5 to 3 hours, until the meat is very tender and easily shredded.
4. Make the Balsamic Cranberry Sauce:
While the ribs cook, combine cranberries, sugar, balsamic vinegar, water, and salt in a small saucepan over medium heat. Bring to a simmer and cook for about 15-20 minutes until the cranberries burst and the sauce thickens. Remove from heat and allow to cool.
5. Shred and Assemble the Sliders:
When the short ribs are cool enough to handle, remove the bones and shred the meat with two forks. Lightly toast the slider buns. Place a generous amount of shredded meat on each bun bottom, top with a slice of cheese, then add a spoonful of balsamic cranberry sauce.
6. Serve with Garnish:
Garnish each slider with a fresh rosemary sprig if you like. Secure with a toothpick and serve warm. Enjoy the perfect blend of rich, tender meat with sweet and tangy cranberry sauce!
Can I Use Frozen Short Ribs for This Recipe?
Yes! Just make sure to fully thaw the short ribs in the refrigerator overnight before cooking. This helps ensure even cooking and tender results.
How Can I Store Leftover Sliders and Sauce?
Store shredded short ribs and balsamic cranberry sauce separately in airtight containers in the fridge for up to 3-4 days. Reheat the meat gently on the stove or in the microwave and warm the sauce before assembling sliders.
Can I Make the Balsamic Cranberry Sauce Ahead of Time?
Absolutely! The sauce tastes even better after chilling overnight because the flavors meld. Just reheat gently before serving on the sliders.
What Are Good Substitutions for Short Ribs?
If short ribs aren’t available, use boneless chuck roast or beef brisket. Adjust cooking time as needed until the meat is tender and shreddable.