Short Rib Flatbread With Clementine Gremolata
One portion of this dish contains roughly 22g of protein, 36g of fat, and Head to the store and pick up tomato paste, ground pepper, laughing cow cheese, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 5 hours.
Instructions
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 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.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try La Jota Howell Mountain Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 99 dollars per bottle.
![La Jota Howell Mountain Merlot]()
La Jota Howell Mountain Merlot
#37 Wine Spectator Top 100 of 2019The 2016 La Jota Merlot encompasses all that is mountain Merlot with a structure to relish. Notes of espresso, dark chocolate, and toast follow ripe blackberry, minerality, and weight on the palate.