Braised Short Rib Flatbread Recipe

Make braised short ribs

Pat the short ribs dry and season with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, then remove and set aside.

Sauté aromatics

In the same pot, add chopped onion and carrot; sauté until translucent and lightly caramelized, about 5-7 minutes. Add minced garlic and cook 1 minute more.

Deglaze and braise

Pour in red wine to deglaze, scraping up browned bits. Reduce by half, then add beef stock, bay leaves, and thyme. Return ribs to the pot, cover, and braise in a 325°F (165°C) oven for 2.5 to 3 hours, until tender and pull-apart.

Shred ribs and reduce braising liquid

Remove ribs; shred into bite-sized pieces. Strain the braising liquid and simmer to reduce to a glossy glaze. Toss shredded meat with a few tablespoons of the reduced liquid to moisten and season to taste.

Roast tomatoes

Toss roasted tomato pieces with a bit of olive oil, salt, and pepper. Roast on a sheet pan in a 425°F (220°C) oven for 15-20 minutes until caramelized.

Prepare flatbreads

Preheat the oven to 425°F (220°C). Brush both sides of the flatbreads with olive oil and lightly toast on a sheet pan for 4-6 minutes to crisp.

Assemble flatbreads

Spread shredded mozzarella over each par-baked flatbread. Distribute braised short rib meat on top, followed by roasted tomatoes and pickled pearl onions. Lightly season with salt and pepper.

Bake to melt cheese

Bake the assembled flatbreads for 8-10 minutes at 425°F (220°C) until the cheese is melted and the crust is crisply browned at the edges.

Finish and serve

Drizzle with balsamic glaze and sprinkle chopped fresh parsley. Slice and serve immediately.