Short Rib Flatbread With Clementine Gremolata Recipes

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SHORT RIB FLATBREAD WITH CLEMENTINE GREMOLATA



Short Rib Flatbread With Clementine Gremolata image

Chianti and short ribs are a match made in heaven! And who says you can't enjoy them in the warmer seasons? Use a slow cooker and put it on a flatbread to take away the heaviness!

Provided by Jackie_FoodWine

Categories     Meat

Time 5h

Yield 1 flatbread pizza, 2-3 serving(s)

Number Of Ingredients 22

1 1/2 lbs beef short ribs
1 tablespoon olive oil
1 tablespoon salt
1 tablespoon fresh ground black pepper
1 teaspoon fresh thyme leave
2 dried bay leaves
1 teaspoon fresh rosemary
1 medium onion, chopped into large chunks
2 carrots, peeled, chopped into large chunks
4 garlic cloves, skins removed, smashed
2 tablespoons tomato paste
1 cup chianti wine
2 cups low sodium beef broth
1 pillsbury refrigerated thin pizza crust
1 teaspoon dried oregano
1/2 lb cremini mushroom, sliced
2 tablespoons Laughing Cow cheese, French Onion
1 tablespoon parmesan cheese, grated
3 tablespoons Italian parsley
1 teaspoon fresh thyme
1 tablespoon clementine zest
1 teaspoon salt

Steps:

  • Add olive oil to cast iron skillet over medium-high heat. Generously salt and pepper short ribs and sear in pan.
  • Add ribs and the remaining 'rib' ingredients to a slow cooker. Make sure ribs are nestled down into the liquid. Cook on low for 8 hours, or high for 3-4 hours. When ribs are cooked and falling off the bone, remove from slow cooker and let rest.
  • Preheat oven to 400 degrees. Stretch and fit pizza dough into a baking sheet. Brush with drippings from the slow cooker and season with oregano. Bake until lightly golden brown, about 5 minutes.
  • Using the same cast iron skillet, brown mushrooms, season with salt and pepper and set aside.
  • Remove pre-cooked pizza crust from oven and spread with laughing cow cheese. Layer mushrooms, onions (from slow cooker) and shredded short ribs on flatbread until completely covered, keeping ½ inch border on all sides. Top with parmesan cheese. Bake another 10 minutes, until cheese has melted.
  • While your flatbread is baking, finely chop all gremolata ingredients together and set aside. Top flatbread with gremolata and serve.

Nutrition Facts : Calories 1910.8, Fat 139.7, SaturatedFat 57.4, Cholesterol 260.8, Sodium 5066.8, Carbohydrate 102.2, Fiber 31.8, Sugar 10, Protein 63.4

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