Short Rib Flatbread Pizza with Potatoes & Bacon
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.
Servings 4 people
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.
You can mix and knead this dough by hand as well. You don't have to use a mixer, but it makes kneading easier.
This flatbread recipe makes about 4 (maybe 5) flatbreads.
As an appeitzer think 1 flatbread for 3 - 4 people
As a lunch or dinner think 1/2 - 1 flatbread and salad per person.
Nutrition calculations are calculated at 3 or 4 servings per flatbread.
Serving: 1flatbread | Calories: 312kcal | Carbohydrates: 6g | Protein: 23g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 77mg | Sodium: 330mg | Potassium: 205mg | Vitamin A: 470IU | Vitamin C: 0.5mg | Calcium: 509mg | Iron: 1mg