It’s Friday, and I made beef braised in whiskey.
Last night I accidentally-on-purpose ate pretzels filled with rum runner cheese and peanut butter, so I desperately needed a real meal. That probably means I’ll go buy dinner tonight—maybe. Also, the Jersey Boys movie came out today, so as you read this I may have already snuck into a noon showing by myself. Or I might be waiting for my husband or my parents. I’m half worried I’ll break into song during the film.
I should probably just go at noon.
I developed this flatbread after one of my favorite snacks at a local spot called meat + potatoes. They have an incredible short rib flatbread, and this is my more indulgent version packed with favorites:
- Short ribs—obviously.
- Gruyère for nutty, melty richness.
- Grilled corn for sweet, smoky bites.
- Caramelized onions for deep, savory sweetness.
- Arugula to add a bright, peppery finish.
Lately I’ve been in a minor bread phase—white pizza pull-apart bread, grilled bread four ways, lobster BLT on bread, coconut zucchini bread—so this flatbread slots right in. The dough is the same one I use for my quattro formaggi flatbread: rolled very thin it becomes almost cracker-like and melts in your mouth. The short ribs are slowly braised in whiskey until they fall off the bone, so plan on extra meat because it’s hard not to eat it while you wait to assemble the flatbread.
Serve it with a cold crème soda—the frosty kind—optionally spiked with a splash of vanilla vodka. It tastes like summer in a glass.
Whiskey Braised Short Rib Flatbread with Grilled Corn, Gruyere and Arugula
4
4 hrs
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Ingredients
- 6 to 8 beef short ribs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter
- 2/3 cup whiskey
- 1/4 cup beef stock, if needed
- 1 sweet onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 ears corn, grilled or roasted, kernels cut from the cob
- 8 ounces gruyère, freshly grated
- 2 cups arugula greens
- flatbread dough
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup water
- 1/3 cup olive oil plus more for brushing
Instructions
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Heat a large Dutch oven over medium-high and add canola oil. Season the short ribs with salt and pepper. Add butter to the oil, then add the short ribs fat-side up and sear until deeply golden, about 3 minutes per side. Pour in the whiskey, reduce heat to medium and let the alcohol cook off for a few minutes. Once the steam has subsided, reduce to low, cover, and cook 2 1/2 to 3 hours, until the ribs fall off the bone. Add beef stock if the liquid gets low.
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Near the end of braising, heat a large skillet over medium-low. Add 1 tablespoon olive oil, 1 tablespoon butter and the sliced onions with a pinch of salt. Cover and cook 20 to 30 minutes, stirring occasionally, until golden and caramelized.
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Preheat the oven to 450°F. In a bowl combine flour, baking powder and salt. Add the water and olive oil, stir until the dough comes together, then form into a ball and knead a few times on a floured surface.
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Roll the dough very thin—about 1/4-inch—into your desired shape and place on a nonstick or parchment-lined baking sheet. Brush with olive oil and bake 10 minutes until a few air bubbles form and the surface is golden. While it bakes, pull the braised beef from the bones.
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Remove the dough from the oven and top with half the gruyère, then add caramelized onions, shredded beef and corn. Finish with the remaining gruyère and bake another 10 to 15 minutes until the cheese is melted, bubbly and golden. Toss arugula with the remaining tablespoon of olive oil and a pinch of salt and pepper, then top the flatbread with the greens and serve immediately.
Notes
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And yes—consider it essentially a health food.