Short Ribs
Heat a large heavy-bottomed skillet over medium-high heat and add olive oil. Season ribs with salt and pepper and sear for 1 minute on each side until browned. Transfer to crockpot or Dutch oven.

Crockpot Method
Add soy sauce, Worcestershire sauce, balsamic vinegar, broth, garlic, and ginger to crockpot with ribs. Add 1 to 2 cups water to cover ribs halfway. Cook on low for 6-8 hours or high for 4-6 hours until meat shreds easily. Shred meat and keep warm.

Oven Method
Combine ribs, soy sauce, Worcestershire sauce, balsamic vinegar, broth, garlic, ginger in an oven-safe pot. Add 1 to 2 cups water to cover ribs halfway. Cover and cook at 325°F for 2 1/2 to 3 hours until meat shreds. Shred and keep warm on low heat.

Balsamic Cranberry Sauce
Combine cranberries, balsamic vinegar, water, brown sugar, rosemary, and ginger in a medium pot. Bring to boil, then simmer 5-10 minutes until thickened. Season with salt and pepper.

To Serve
Place shredded meat on toasted slider bun bottom. Top with sliced brie; melt under broiler 30 seconds if needed. Add a spoonful of cranberry sauce and arugula. Complete slider with top bun and serve.