Ingredients
Winter Shorty Flatbread
- 4 ea Kontos Pre-Grilled Oval Flatbread Product Code #10080PG
- 0.25 cups Olive Oil
- 1 lbs Short Rib
- 0.50 cups Caramelized Onions
- 4 oz Fontina Cheese
- As needed Baby Arugula, Fresh
- 0.25 cups Fresno Peppers (Optional) Thinly Slices
- 0.25 cups Parmesan Cheese
Braised Beef Short Rib
- 3 tbsp Vegetable Oil
- 2 lbs Short Rib
- 0.25 cups Garlic Cloves, Fresh Thinly Sliced
- 2 cups Yellow Onion
- 1 tbsp Thyme, Fresh Minced
- 3 tbsp Chipotle Peppers in Adobo Sauce Pureed
- 3 tbsp Tomato Paste
- 2 tbsp All Purpose Flour
- 2 cups Orange Juice
- 1.5 cups Cola Soda
- To Taste Kosher Salt
- To Taste Ground Black Pepper
Instructions
Braised Beef Short Rib
- Set a medium size pot or dutch oven over a burner set to medium high heat. Add vegetable oil, ensure the bottom of the pan is fully coated.
- Season short ribs with kosher salt and ground black pepper before adding to the pot.
- Sear each side of the ribs for 45 seconds or until browned.
- Remove the ribs from the pot and reduce the heat to medium before adding garlic, onions and thyme.
- Saute for 3-4 minutes or until onions are translucent.
- Add tomato paste and flour to the pot, mix until liquid is absorbed and allow to brown for an additional 3-5 minutes; Adjust seasoning with salt and pepper.
- Deglaze the pan with orange juice and cola soda, bring the liquid to a boil before reducing to a simmer.
- Add the shortribs back to the pot without overcrowding or over laping, cover and allow to simmer over low heat for 2 1/2 hours or until fork tender.
- Allow the shortribs to cool for 20 minutes before shredding.
- Transfer the ribs into an airtight container and refrigerate for at least 2 hours or overnight before proceeding.
Winter Shorty Flatbread
- Pre-heat a convection oven to 450 degrees.
- Place flatbreads, grilled side up on a sheet pan lined with parchment paper.
- Brush each flatbread with 1Tbsp(s) of olive oil.
- Top each flatbread with 4 oz of braised beef short rib, 2 Tbsp(s) of caramelized onions, and 1 oz. of shredded fontina cheese.
- Bake for 10 minutes or until bread is golden and cheese is bubbly.
- Garnish each flatbread with baby arugula, 1 Tbsp(s) of thinly sliced fresno peppers (optional for an added kick) and 1 Tbsp(s) of freshly grated parmesan cheese.
- Cut each flatbread into 4 pieces and serve.
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