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Winter Shorty Flatbread

Pre-grilled panini flatbread topped with olive oil, juicy shreds of braised beef short rib, caramelized onions, and fontina cheese before baking until crisp and bubbly.  Finished with fresh baby arugula, sliced Fresno peppers, and freshly grated parmesan cheese.
Kontos® Pre-Grilled Oval Flatbread, #10080PG
Course Appetizer, Dinner, Lunch
Cuisine American
Product Code 10080PG
Servings 4 flatbreads

Ingredients

Winter Shorty Flatbread

  • 4 ea Kontos Pre-Grilled Oval Flatbread Product Code #10080PG
  • 0.25 cups Olive Oil
  • 1 lbs Braised Beef 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, Bone-In
  • 0.25 cups Garlic Cloves, Fresh Thinly Sliced
  • 2 cups Yellow Onion Thinly Sliced
  • 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.
  • Remove the bones from the meat and 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.