Short Rib Flatbread With Clementine Gremolata

Total Time: 5 hrs Preparation Time: 30 mins Cook Time: 4 hrs 30 mins

Ingredients

• 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

Recipe

• 1 add olive oil to cast iron skillet over medium-high heat. generously salt and pepper short ribs and sear in pan.
• 2 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.
• 3 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.
• 4 using the same cast iron skillet, brown mushrooms, season with salt and pepper and set aside.
• 5 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.
• 6 while your flatbread is baking, finely chop all gremolata ingredients together and set aside. top flatbread with gremolata and serve.