This delicious flatbread recipe was a hit at our recent Spring Wine Release Party! With juicy braised shortrib, smoked gouda, and pickled chilies, it was amazing paired alongside our newly-released Rutherford Estate Cabernet Sauvignon.
2 lbs boneless beef shortribs
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
salt and pepper
1 each yellow onion, diced
2 each carrots, peeled and diced
2 each celery stalks, diced
1 Tbsp tomato paste
2 ½ cups beef stock
1 cup red wine
4 each stonefire brand flatbreads
4 cups shredded smoked gouda
1 cup pickled chilies, sliced
2 cups baby arugula
8 Tbsp Round Pond Infused Garlic Olive Oil
Season the shortribs with salt and pepper. Add the Italian Olive Oil to a very hot Dutch oven and sear shortribs on all sides. Remove them from pan.
Add the onion, carrot, and celery into the Dutch oven. Sauté for 3-4 minutes, then add tomato paste and stir together. Cook for another couple minutes, stir in the red wine and simmer until liquid is reduced by half. Add the beef stock and the short ribs back to the pan, covering pot tightly with a lid. Cook on low heat for about 2 hours, stirring every half hour to avoid sticking. When the short ribs are tender enough, shred them with a fork.
To assemble the flatbreads, spread the shredded shortrib over the flatbread, top with shredded smoked gouda. and pickled chilies. Arrange flatbreads on a cookie sheet and bake at 400 degrees until flatbread is golden brown and crispy and cheese is melted. Remove from the oven and top with arugula and drizzle with Infused Garlic Oil. Slice into squares and enjoy!