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
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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