Best Short Rib Flatbread With Clementine Gremolata Recipes

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

Ingredients

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

SLOW-COOKED SHORT RIBS WITH GREMOLATA

Slow-Cooked Short Ribs with Gremolata image

This is one of my favorite recipes for the slow cooker.

Provided by Leslie Speed Dutton

Categories Ribs

Time 14h45m

Number Of Ingredients 10

Ingredients

6 10" english-style bone-in beef short ribs (about 10 pounds)
kosher salt, freshly ground pepper
1/2 c coarse fresh breadcrumbs
2 clove garlic, finely grated
1 c chopped fresh flat-leaf parsley
1/2 c grated peeled horseradish or 2 tbls prepared horseradish
1 Tbsp finely grated lemon zest
1 Tbsp fresh lemon juice
3 Tbsp olive oil, divided
4 large lemons, halved

Steps:

1. Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
2. Preheat oven to 325°F. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool.
3. Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2 1/2-3 hours. Uncover pan and increase oven temperature to 400°F. Roast until ribs are browned on top, 25-30 minutes longer.
4. When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and 2 tablespoons oil in a small bowl; season gremolata with salt and pepper.
5. Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook lemons, cut side down, until golden brown, about 4 minutes. Top short ribs with gremolata and serve with seared lemons.