Prep 30 mins
Cook 4 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!
- 680.38 g beef short ribs
- 14.79 ml olive oil
- 14.79 ml salt
- 14.79 ml fresh ground black pepper
- 4.92 ml fresh thyme leave
- 2 dried bay leaves
- 4.92 ml fresh rosemary
- 1 medium onion, chopped into large chunks
- 2 carrots, peeled, chopped into large chunks
- 4 garlic cloves, skins removed, smashed
- 29.58 ml tomato paste
- 236.59 ml chianti wine
- 473.18 ml low sodium beef broth
- 1 pillsbury refrigerated thin pizza crust
- 4.92 ml dried oregano
- 226.79 g cremini mushroom, sliced
- 29.58 ml Laughing Cow cheese, French Onion
- 14.79 ml parmesan cheese, grated
- 44.37 ml Italian parsley
- 4.92 ml fresh thyme
- 14.79 ml clementine zest
- 4.92 ml 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.