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I did something kind of awesome.

Gingery Steak and Brie Sliders with Balsamic Cranberry Sauce | halfbakedharvest.com @hbharvest

I made us all the best Christmas appetizer/snack/mini meal (or whatever you want to serve it as) ever! They’re pretty festive. And yes, the festive colors were intentional.

I think I may have issues with loving Christmas too much.

Gingery Steak and Brie Sliders with Balsamic Cranberry Sauce | halfbakedharvest.com @hbharvest

Oh, but you guys, this week is kind of a big week. So much is getting installed down at the barn this week, it’s so exciting and nerve-wracking at the same time. I mean, what if I hate everything I chose? UGH. The anticipation.

I actually do not think I will dislike anything. My cabinets are being installed on Tuesday and I am so excited to see them, they are so me. And you guys I have already seen my sink and I am in love with the size. I like the color too, but I wished I would have chosen a slightly different pantina than the one I went with. Still love it though and I cannot wait to show you guys. Appliance come Thursday and counter will be in next week! I need to figure out how to take photos of things other than food though. All of my behind the scenes/in the making barn shoots are semi horrible, which is yet another reason I have not shared many photos.

Promise, you will see them eventually though. Not sure when the post will come since the barn will not be fully finished until mid to late January, so just hang tight….although I may have to at least show you guys the kitchen as soon as possible, because that will be complete and I am crazy excited about it. Ahh, but that’s probably obvious.

Gingery Steak and Brie Sliders with Balsamic Cranberry Sauce | halfbakedharvest.com @hbharvest

Gingery Steak and Brie Sliders with Balsamic Cranberry Sauce | halfbakedharvest.com @hbharvest

Also, I think my mom will be so excited to get me out of here.

Pretty sure I am driving here insane.

One, she cannot wait to be done doing her general contractor duties. She HATES the job, but I gotta say, she kills it. Reason two? I think we are ready to kill each other. Well not really, but with all the busyness and two women (and two that are very different) trying to work in one house (actually one office) that is constantly filled with rowdy boys? Yeah well, it’s just a little crazy. I think we could all use some space and time to just like, breath. Space further than arms distance.

Let’s just say that the barn project, that was supposed to be fun, was, I will not lie, well – difficult! We will all be ecstatic when it’s done. The whole thing has dragged on for way too long. Excited to finally see the light at the end of the tunnel. I should be moving in at the end of next week!

Gingery Steak and Brie Sliders with Balsamic Cranberry Sauce | halfbakedharvest.com @hbharvest

But let’s get back to the steak and brie sliders. I honestly don’t make sliders all that much, but when I do I always think they are so cute. It’s something about their small size and the fact that you can actually go back for seconds and thirds and have it be acceptable. Also, they’re finger foods, and finger foods are so fun.

These sliders are extra special though. They are a Christmas Eve party must if you ask me. I am pretty sure everyone at my house on Christmas Eve would be extra excited about them. I mean, right? Cousins, brothers, uncles, randoms? You guys will be more than up for these won’t you?

Gingery Steak and Brie Sliders with Balsamic Cranberry Sauce | halfbakedharvest.com @hbharvest

For the meat, I didn’t actually use steak, I used short ribs because they seemed like the easier cut of meat to serve at a party. You just cook them all day and then keep them warm in the crockpot or oven until serving time. That way you can either assemble the sliders warm just before serving or make it super easy and have guests assemble the sliders themselves.

Once you add the brie to the hot meat, it literally just melts over the meat. Amazing.

Gingery Steak and Brie Sliders with Balsamic Cranberry Sauce | halfbakedharvest.com @hbharvest

Gingery Steak and Brie Sliders with Balsamic Cranberry Sauce | halfbakedharvest.com @hbharvest

And don’t get freaked out about the cranberries. I promise they are so stickin’ delicious when paired with the gingery short ribs and melty brie. It’s the bestest combo. No really, it is.

AND guys, if I still have not sold you, just look at that brie. It’s melted all over the steak. For meat-eaters, this is your dream combo. For vegetarians, try this recipe, but swap the short ribs for mushrooms. Oh that would be awesome!!

Gingery Steak and Brie Sliders with Balsamic Cranberry Sauce | halfbakedharvest.com @hbharvest

Gingery Steak and Brie Sliders with Balsamic Cranberry Sauce.

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 20 Sliders
Calories Per Serving: 315 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Short ribs (vegetarians try using mushrooms)

  • 5 pounds bone in short ribs may use another cut of meat if desired
  • 2 tablespoons olive oil
  • salt and pepper
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/2 cup balsamic vinegar
  • 1/2 cup red wine or chicken broth
  • 4 cloves garlic minced or grated
  • 1 tablespoon fresh ginger grated
  • 8 ounces brie sliced
  • arugula for topping
  • 20-30 sliders buns toasted

Balsamic Cranberry Sauce

  • 1 1/2 cup fresh cranberries
  • 1/3 cup balsamic vinegar
  • 1/3 cup water
  • 1/4 cup brown sugar
  • 1 teaspoon fresh rosemary chopped
  • 2 teaspoons fresh ginger grated

Instructions

Short Ribs

  • The night before or the morning of, heat a large heavy bottom skillet over medium high-heat and add the olive oil. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs and place them in the bowl of a crockpot or a dutch oven.

To make these in the Crockpot

  • Add the ribs, soy sauce, Worcestershire sauce, balsamic vinegar, red wine, garlic and ginger to the bowl of a crockpot. Add water until the ribs are at least half way submerged, there should be around 1-2 cups. Cover and cook on low for 6-8 hours or on high for 4-6 hours or until the meat shreds easily. Shred the meat and keep on the warm setting until serving time.

To make these in the Oven

  • Add the ribs, soy sauce, Worcestershire sauce, balsamic vinegar, red wine, garlic and ginger to a cast iron dutch oven or oven safe pot with a tight fighting lid. Add water until the ribs are at least half way submerged, there should be about 1-2 cups. Cover and cook in a preheated the oven to 325 degrees F. for 2 1/2 to 3 hours or until the meat shreds easily. Shred the meat and keep covered on low heat (about 200-250 degrees F) until serving time.

Balsamic Cranberry Sauce

  • Add the cranberries, balsamic vinegar, water, brown sugar, rosemary and ginger to medium size pot and place over medium-high heat. Bring to a boil and then reduce the heat to a simmer. Simmer for 5-10 minutes or until the sauce has thickened. Season with salt and pepper.

To Serve

  • Add the shredded warm meat to the bottom of a slider bun. Top with sliced brie. The brie should melt over the warm meat, but if not, place under the broiler for 30 seconds. Top with cranberry sauce and arugula. Sandwich with the top bun.

Gingery Steak and Brie Sliders with Balsamic Cranberry Sauce | halfbakedharvest.com @hbharvest

Gone in sixty seconds. Literally.

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Comments

    1. Hey Lindsay,
      I would cook mushrooms for 15 minutes in a skillet. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  1. 5 stars
    Several weeks ago I introduced my friend to your website and she loves it as much as I do. During the Covid quarantine we are working our way through your recipes. Although I’m famous for changing downloaded recipes, I follow yours exactly and they have been wonderful! Tonight we made the Gingery Beef Brie Sliders with Balsamic Cranberry Sauce and it was delicious! Such an interesting blend of flavors that worked perfectly together! Thank you for sharing your creations with us!

  2. 5 stars
    Everyone loved these when I made them. However, we did use pot roast and not short ribs, still so yummy and the only other replacement was applewood smoked gouda for the gruyere. Roll choice is important as the bottom can become soggy.

    1. HI! I used Hawaiian rolls. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan

    1. Hey Sandy! Frozen cranberries will be great! You don’t need to thaw them before using. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  3. 5 stars
    This was delicious! I used brioche buns and toasted them in the oven (topped with the meat and Brie). Swapped the fresh cranberries (not in season) for dried cherries and craisins. Easy meal that allows me to eat “gourmet,” while the kiddos can make simple swaps for their taste (cheddar for Brie and cranberry sauce on the side).

  4. Thank you for this visually appealing and absolutely delicious recipe. I saw this recipe in the winter and just knew I had to serve it as an appetizer at my son’s June wedding. What a hit! I made it the day before the wedding after skimming off the fat theat congealed on top, put the shredded meat in the juices and kept warm in a crock pot. People could not have enough of it. I used a beautiful bun I purchased from Whole Foods, and cut in in half, so that It would be an appetizer. Really, in quarters would be the perfect appetizer size but I knew folks would want more. Most people had at least 2 servings, some four! (Of course I tried out the recipe immediately after finding it during the winter months). I will make this again at Christmas and invite a few folks over for a little holiday cheer.

    1. This sounds so amazing! I am so happy everyone loved this recipe and it was such a great hit for you! Thank you Andrea!

  5. I made these last night and they were absolutely delicious! I had to make a variation because I decided to cook them at 6:00 pm, so there was no time to make the short ribs. I decided to make bison sliders instead, but I made a reduction of the liquid ingredients and mixed it into the meat with some breadcrumbs before cooking. Then I made the cranberry sauce and brie as directed. They were literally the best burgers I have ever had! I went back to the store to buy a few bags of fresh cranberries to freeze so that we can eat these sliders after cranberry season!

    1. I am making this for dinner tonight but was unsuccessful finding frozen cranberries. I decided on canned whole cranberry sauce from Whole Foods in stead. Any suggestions to doctor up or do you think just warm and use as is?? Love al your recipes!

      1. Hey Kate,
        You could doctor it up a bit if you want, otherwise I’m sure using it at is will be just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. This was very good. I may try with pork next time. I’ll probably use 1/4 cup balsamic with the fresh cranberries as I thought the sweetness of the cranberries/brown sugar was slightly overpowered by the balsamic. Thanks!

  7. I made this tonight, it was amazing! I couldn’t find fresh cranberries so I used canned cranberry sauce but still such an awesome mix of flavors! Thank you!!!!

  8. I made these for a book club holiday party I had last month and they were AMAZING. Okay, I actually used pork butt because pulled pork is kind of a running joke in that group, BUT… everyone went nuts over them, and all the leftovers got taken home with people. Thanks for this amazing recipe! I am going to try it out soon with steak and I’m sure it will be just as/even more delicious.

  9. I finally had a chance to make this for some friends I had over for dinner last night. Oh my gosh! They were DELICIOUS!!! Really, I thought they’d be good, but they exceeded my expectations. I had to work around the fact that fresh cranberries aren’t widely available anymore, so I used dried cranberries and cherries and adjusted the sugars and liquid…and wow!…every bit of it was good from the meat, to the cheese choice, to the sauce to the arugula. Bread choice is critical because if they’re too wimpy, they’ll get mushy with the juicy meat. I used crusty little French rolls that had just enough density to not be too bready but still easy to bite through. My family is looking forward to the leftovers for dinner tonight! So good! Thanks for a yummy recipe!

  10. It is nice to have the crockpot option; perfect for a large party. I love the cranberry sauce; great flavors with the added fresh ginger and rosemary. Well done, as always 🙂

  11. Hi Tieghan,

    Great recipe, thank you! I’m cooking the short ribs right now in the oven, and am wondering how hot the oven should be during the actual 2.5 hour cooking time. Maybe 350?

    Thanks very much for your help!
    Leslie

  12. Tieghan, you’re such a queen of mouth-watering sliders! That balsamic cranberry sauce sounds absolutely delicious! Yumm!

  13. Please, please share the barn photos now. You’re your own toughest critic and I’m sure they are not as “bad” as you think they are. We just want to see them. We are all so excited for you. The sliders rock. You had me at short ribs. Never met a short rib I didn’t absolutely adore.

  14. You can never love Christmas too much! And exciting news on the barn! I can’t wait to see the finished results!!!! I’m alll about slides, I probably make them too much, but they’re just too darn cute, and let’s be serious, if it’s in a slider form, it’s not bad for me….These are just gorgeous Tieghan!

  15. These. Look. Amazing! What a gorgeous slider! Also, I can’t wait to see more pictures of the barn/future home! That will be my dream home! 🙂 Keep up the hard work :):)

  16. Great pictures of the sliders with the Christmas lights in the background.
    But when I see the word sliders I want to make a run to White Castles.
    Can’t wait to see pictures of your Barn.

  17. I cannot WAIT to see barn photos. You deserve to have a place you can call your own! Plus, I’m sure it just means more great photoshoots for us, so I’m all for it.
    Don’t get me started on these sliders.

  18. Oh my, you’ve made my mouth water! These are Christmas-y beautiful and I can’t wait to try them! I also can’t wait to see your barn all finished!

  19. Sliders are just the cutest! And all this talk about your almost-finished barn is getting me so excited! (Also, those skewers are SO cool! Where are they from ?)

  20. I want these for breakfast! And adding these to our Holiday party food list for Saturday. The boys will swoon over these!

  21. Yay for the barn! So pumped for you!!
    But, I am a little bit more pumped on that MELT BRIE GOODNESS. Sorry, but that looks amazing! Pinned!

  22. You’ve just combined some of the most amazing festive flavours into one dish here! Love the idea of making these for an indulgent and surprising appetiser for Christmas or New Year.

  23. I love mini food and sliders are the best. I love that you used short ribs so you don’t have to worry about cooking steak to everyone’s liking. Can’t wait to see pictures of the barn.

  24. Oh my gosh, this looks so so good. I’ve spent the morning looking for vegetarian christmas food for my sister and that’s all gone out the window because this (obviously swapping meat for mushroom) would keep everyone in the family – vegetarians and meat-eaters alike – very happy!