Whiskey Braised Short Rib Flatbread.
It’s friday! And I made you beef in booze.
Last night I ate rum runner cheese and peanut butter filled pretzels for dinner accidentally on purpose, so I’m in desperate need of a real life meal. That probably means I’ll go out and buy one tonight! Maybe. Ummmm also today the Jersey Boys movie comes out which means that as you read this I’m probably sitting in a theater by myself watching it at noon. Or I might be nice and wait for my parents or my husband and I’m really concerned with the possibility of breaking out into song mid-film.
I should probably just go at noon.
I kinda made these flatbreads after one of my favorite snacks at meat + potatoes. They make a mean short rib flatbread and this little thing here is my super trashed up version with lots of my fave things…
Short ribs. Duh.
Grilled corn. I have problems.
Arugula. For health purposes of course.
It seems I have a bread issue lately, no? White pizza bread, grilled bread, lobster BLT on bread, coconut zucchini bread… I swear it’s been totally unintentional. Usually I attempt to create some sort of diverse selection here week after week (minus using all the cheese) but apparently I’m just on a bread kick. For someone who doesn’t really care about bread, this is new. Prepare for the corn and tomato kick because it’s coming.
The dough is the same from my quattro formaggi flatbread and is like one big cracker that when rolled thin enough, melts in your mouth. These short ribs, which are quite possibly my favorite cut(?) of beef are slowly braised in lots of whiskey and then fall right off the bone with a fork. It’s tough to not eat it all before you have to top the flatbread, so maybe get extra. Definitely get extra.
And! You should probably eat it with a cold frosty boylan crème soda on the side which is to die for with a little shot of vanilla vodka in it. Tastes like vanilla summer!
Whiskey Braised Short Rib Flatbread with Grilled Corn, Gruyere and Arugula
6 to 8 beef short ribs
1 teaspoon salt
1 teaspoon pepper
2 tablespoons canola oil
1 tablespoon unsalted butter
2/3 cup whiskey
1/4 cup beef stock, if needed
1 sweet onion, sliced
2 tablespoons olive oil
1 tablespoon unsalted butter
2 ears corn, grilled or roasted and corn cut from the cob
8 ounces gruyere, freshly grated
2 cups arugula greens
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Heat a large dutch oven over medium-high heat and add canola oil. Season the short ribs with salt and pepper. Add the butter to the canola oil and let it melt, then add the short ribs (fat side up) to the pot to sear. Sear until deeply golden on both sides, about 3 minutes per side. Pour in the whiskey, reduce the heat to medium and allow the alcohol to cook out for a few minutes. Once it is not longer smoking, reduce the heat to low and cover. Cook for 2 1/2 to 3 hours, or until the short ribs are falling off the bone. If at any time the liquid level is low in the pot, add the beef stock.
Shortly before the ribs are finished, heat a large skillet over medium-low heat. Add 1 tablespoon olive oil, butter and sliced onions and stir to coat with a pinch of salt. Cover the skillet and cook for 20 to 30 minutes, stirring occasionally, until the onions are golden and caramelized.
Preheat the oven to 450 degrees F. In a bowl, combine the flour, baking powder and salt, stirring to combine. Add the water and olive oil and mix with a spoon until the dough comes together. Use your hands to finish bringing it together into a ball, then knead it a few times on a floured surface.
Roll the dough into your desired shape - I rolled in into a long oval about 1/4-inch thick - you want it to be thin. Place it on a nonstick (or parchment papered) baking sheet and brush with a bit of olive oil. Bake for 10 minutes, until a few air bubbles form and the dough is golden. While the dough is baking, pull the beef from the ribs.
Once the dough is removed from the oven, cover it with half of the cheese. Add the onions, beef and corn on top, then cover with the remaining gruyere. Bake for another 10 to 15 minutes, or until the cheese is totally melted, bubbly and golden. Add the arugula to a bowl and toss it with the remaining tablespoon of olive oil, a pinch of salt and pepper. Top the flatbread with the arugula and serve immediately.
[adapted from this quattro formaggi flatbread]
I mean it’s pretty much a health food.