Flatbread with Pulled Short Ribs, Smokehaus Blue® Cheese & Crispy Shallot

Makes 4 servings.

Ingredients:

  • 4 4” x 8” lavash sheets
  • 2 tsp. olive oil
  • Kosher salt
  • White pepper
  • 1 Tbsp. fresh thyme leaves
  • 8 oz. pulled short ribs, see recipe below
    *Some supermarkets sell cooked short ribs that you may use instead of making your own.
  • 8 oz. Salemville® Smokehaus Blue® Cheese, crumbled

Short Ribs:

  • 1/2 c. olive oil
  • 2 lb. beef short ribs, bone in
  • Salt and pepper, to taste
  • 1/2 c. all-purpose flour
  • 1 c. onions, chopped
  • 1/2 c. celery, chopped
  • 1/2 c. carrots, chopped
  • 1 Tbsp. minced garlic
  • 1 bay leaf
  • 1/2 tsp. dried thyme
  • 1/2 c. red wine
  • 4 c. beef stock

Crispy Shallots:

  • 3 Tbsp. olive oil
  • 2 shallots, peeled and thinly sliced
  • 2 Tbsp. corn starch

Instructions:

To Make Short Ribs:

Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Take ribs out of the pan and set aside.

In the same pot, add the onions and sauté for 2 minutes until just golden brown. Add the celery and carrots and sauté for 1 minute more. Season with salt and pepper, to taste; stir in garlic, bay leaf and thyme and cook for 1 minute more.

Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer for 30 minutes. Add the ribs and continue to simmer for 2 hours, until the sauce thickens and is reduced to about 1 cup. Meat should be very tender. Allow to cool, then remove bay leaf, bones and any fat and shred or lightly chop the meat.

To Make Crispy Shallots:

Heat oil in a medium sauté pan over medium heat. Toss shallots in corn starch to coat, then shake off to remove excess cornstarch. Panfry shallots in sauté pan until golden brown and crispy.

To Make Flatbread:

Preheat oven to 500° F. Brush lavash sheets with olive oil and place on a baking sheet. Lightly season lavash with salt, pepper and fresh thyme. Divide short ribs evenly among lavash and sprinkle Salemville® Smokehaus Blue® cheese crumbles evenly over the top. Bake for 7 to 9 minutes, or until the flatbread is crisp and the ingredients are hot.

Remove from oven and cut in to desired pieces. Add crispy shallots just before serving.

Photo & recipe courtesy of Chef Eric LeVine