Short Rib Flatbread Recipe
korean bbq marinated short rib meat, garlic butter, wild mushrooms, oven dried tomatoes, mozzarella, fresh basil
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Ingredients
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Short Rib Marinade
Flatbread Topping
Method
Marinating the Short Ribs
- 1
Prepare the Marinade
In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper. Mix well until the sugar is dissolved.
- 2
Marinate the Short Ribs
Place the short ribs in a resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
Preparing the Flatbread
- 3
Cook the Short Ribs
Preheat your oven to 300°F (150°C). Remove the short ribs from the marinade and place them in a baking dish. Cover with foil and cook for 2.5 to 3 hours, or until the meat is tender and easily pulls apart.
- 4
Sauté the Mushrooms
While the ribs are cooking, heat a skillet over medium heat. Add a tablespoon of garlic butter and allow it to melt. Add the sliced wild mushrooms and sauté for about 5-7 minutes until they are tender and golden. Set aside.
- 5
Prepping the Flatbread
If using flatbread, preheat your oven to 400°F (200°C). If using pizza dough, roll it out to your desired thickness and shape.
- 6
- 7
Bake the Flatbread
Place the assembled flatbread in the oven and bake for 12-15 minutes, or until the cheese is bubbly and golden brown.
- 8
Garnish and Serve
Remove the flatbread from the oven and sprinkle fresh chopped basil over the top. Slice and serve immediately.
