Balsamic Short Rib Sliders with Cranberry Brie & Arugula

Tender and juicy short rib sliders layered with creamy brie, zesty cranberry sauce, and peppery arugula, perfect for any gathering.

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Season the short ribs with salt and pepper.
In a heavy pot, heat olive oil over medium-high heat and sear the ribs on all sides until browned (about 3-4 minutes each side).
Add balsamic vinegar and enough water to cover the ribs. Bring to a gentle simmer, cover, and reduce to low heat. Cook for about 3-4 hours until tender.
Remove the ribs and shred the meat, returning it to the pot to mix with the juices.
Assemble sliders with shredded ribs, cranberry sauce, brie, and arugula on slider buns.
Serve and enjoy!

Feel free to customize with different cheeses or add jalapeños for heat.