A short rib flatbread pizza made with incredibly tender instant pot short ribs, thinly sliced potato, bacon, shallots and gruyere cheese is a delicious way to use left over short ribs. Make this as an appetizer for a dinner party or just a dinner for your family.
WE LOVE INSTANT POT SHORT RIBS!
Just putting it out there… Or rather, we love our instant pots. They make the best short ribs, pulled pork, pot roasts, bone broth, sweet potatoes, the list goes on and on… Not only does it make perfect cuts of meat in record time when usually they take hours and hours, but it makes them incredibly tender and flavorful. You can now have perfect short ribs for a Tuesday night dinner. This, my friends, is life changing.
So when you make short ribs for Tuesday night dinner for your family, make a few extra so you can make this short rib flatbread pizza for your friends coming over on Saturday night. Kill two birds with one stone, so to speak. This is how we roll… Always thinking ahead. 🙂
Don’t be scared because its a pressure cooker. If it makes you a bit nervous, I get it. I have heard stories of pressure cookers blowing holes in ceilings and it made me nervous of getting one. I don’t know if these stories actually happened and I am sooooooo glad I took a chance and got one anyways. Its very safe and its my new favorite kitchen appliance.
The super bowl is coming up in a week or so and this flatbread pizza is an awesome dish to serve while watching the game. It certainly goes well will a nice cold beer and its a big man pleaser, especially if you have meat and potatoes men around like we do! It can also be dressed up to serve at a more classy occasion. This baby is versatile!
When to serve this short rib flatbread pizza:
- as an snack for game day with hungry friends
- a classy appetizer for a more upscale event
- a buffet type spread as these are really easy to make a lot of at once
- lunch with your girlfriends or date
- for a light supper with a salad on the side
You don’t have to make your own flatbread for this recipe, but Debbie’s flatbread recipe is awesome. Fluffy and chewy all at the same time. We have used the same recipe for our grilled pizzas and greek flatbread as well. Its a pretty easy recipe and if you wanted, you could make a little extra and freeze the extra to use later. It’s a big time saver to have these stored away in your freezer that you can top with whatever you have on hand to make a quick and easy appetizer for guests.
Tools to make this short rib flatbread pizza even easier:
- Instant pot – our number one recommendation! This is for the 8 quart version which is the one we both have and believe to be the best especially if you like to make soups and bone broths.
- Kitchen aid mixer – we both have one of these mixers as well and its great for making bread of all kinds, among other things… So many awesome colors too!
- Nordic Ware Half Sheet baking trays – you will need a nice big baking try to throw these in the oven. These are our favorite and we recommend having at least two of these in your kitchen.
- Parchment paper – seriously we can’t live without this stuff. I love it when things don’t stick and also not having to clean my baking trays after they go in the oven!
- Slipat silicone baking mat – another really great option to line your baking tray with for easy clean up and no sticking. Debbie and I both use these as well as always have parchment paper on hand.
Other Flatbread and Pizza Recipes You Might Like
If you’ve tried this strawberry pizza recipe then don’t forget to rate the recipe and let us know how it turned out in the comments below. We love hearing from you!
We love to see your creations! Tag @Cookswithcocktails if you post a picture of this recipe on INSTAGRAM
Short Rib Flatbread Pizza with Potatoes & Bacon
FOR THE SHORT RIBS
- 5-6 beef short ribs
- salt and pepper
- 1 tsp garlic powder
- 1/4 cup coconut or sunflower oil
- 1 large onion cut in quarters
- 3 sprigs thyme
- 1 sprig rosemary bashed and bruised to release oils
- 4 cloves garlic
- 1 bottle dark beer
- 1 cup beef broth
FOR THE FLATBREAD
- 1 cup warm water
- 1 tsp active dry yeast (from one 1/4 oz envelope)
- 3 cups all-purpose flour plus more for surface and hands
- 3 tbsp olive oil
- 2 tsp coarse salt
- 1 tsp sugar
FOR EACH FLATBREAD APPETIZER
- 1 flatbread
- 1/2 cup short rib meat
- 1 small potato sliced thin on a mandolin
- 3 tbsp cooked bacon bits (optional)
- 1 1/2 cup gruyere cheese
- 1 shallot sliced in thin slices
- 1 tsp chopped rosemary
MAKE THE SHORT RIBS
- Season the short ribs liberally with salt, pepper, and garlic powder. Select "saute" on your instant pot. Add the oil to the instant pot and arrange the short ribs in a single layer making sure not to crowd them together. Sear the short ribs for 3-4 mins on each side until all sides are golden brown. You may have to do this in batches to get all the ribs seared. Once seared. Remove the ribs and set aside for a moment.
- Add the onions, thyme, rosemary and garlic cloves to the pot. Add the beer, beef broth and the ribs back to the pot. Press the "cancel" button and then secure the instant pot lid. Make sure the venting knob is in the "sealing" position. Press the "manual" button and adjust the time to 45 mins.
- When the timer beeps let the pressure release naturally for 10 mins and then release the pressure quickly by pressing the quick release valve or switching the venting knob to "venting". Putting a towel over the instant pot when releasing the pressure helps to reduce splatter.
- Remove the lid and take out the short ribs. Let them cool before shredding the meat. Keep the short rib meat covered until you are ready to use it so it doesn't dry out. The gravy left over can be strained and saved (freeze it) or discarded.
MAKE THE FLATBREAD
- Place the water in the mixing bowl of your mixer and sprinkle with the yeast. Let it stand until nice and foamy, about 5 minutes. Put the dough hook on your mixer and add in the flour, oil, coarse salt, and the sugar. Mix until the dough forms a ball.
- Knead the dough in your mixer on low to medium until the dough gets nice and smooth. Transfer to a lightly oiled bowl and cover with a tea towel. Let the dough stand in a warm, dry place until it doubles in volume. This will take about 1 hour.
- Preheat your oven to 350 degrees. Divide the dough into 16 equal pieces and cover with a tea towel. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface. Place on a parchment lined baking sheet. Brush with oil. Repeat with the remaining dough. (Store unused dough, wrapped in plastic wrap, in the fridge)
- Bake for about 12 minutes. Pull them out of the oven and get topping them with goodies. Its ok if they are not quite done, they will go back in the oven.
MAKE THE APPETIZER
- Set your oven to 350 degrees. Top one of the flatbreads with a single layer of sliced potato till its completely covered. Pop the flatbread into the oven for 10 mins so the potato has a chance to cook. Pull them out and add the remaining toppings. Half the cheese, then short rib meat and bacon, the other half of the cheese and then the shallots and rosemary.
- Pop them back in the oven for about 5-7 mins or until the cheese is melted. Serve right away.
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