Cook4 hrs 30 mins
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!
- 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
- 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.