HOLY cheese and rice. WE made it through the satanic month of February ! The month as a whole just sucks. First off. You’re super unattractive and pale (unless you’re a Ginger, the red heads tend to thrive in these months) and all you want to do is quit your stupid new year res. diet and just go full house on some valentines sales candy (okay maybe chocolate 1/2 off is an actual perk).
Thirdly. A day dedicated to love? Are you kidding me? There is a reason this month is the shortest of all the months. Because anything over 28 days is borderline suicidal. Let’s just hope one frolics through a field of poppy’s on leap year just to make it through to March (alive).
But then the middle child syndrome in me always needs to find the good in such a crapped on month and well…..
nope. I’ve got nothing. Typical MCS ((insert eye roll here)).
But. we are in March, so I guess no sense in looking back. Here’s to living in the moment. Like this Short Rib, Pear & Arugula Puff Pastry Pizza. And it’s Friday. Whaaaaammmmyyyyy.
This recipe is PEARFECT for using your leftover short ribs! OR. You can use any of these that I already have on the site…..
Or i have a super easy short rib recipe posted below….. the flavor was minimal as I knew I would be using the short ribs to top on pizza.
Also…. on another note…. I literally found the deal of the century on purchasing short ribs! SO. Get this. I went to the butcher and they didn’t have any short ribs available to purchase. BUT. My butcher told me he could cut the short rib meat (though would be boneless, which is totally OKAY for pizza) off the chuck which depending on the size is usually around 1 1/2 lb in weight. But that is not even the most awesome part you guys. I got 1.5 lb of (Boneless) short rib meat for 8 bucks !?!?!??! I felt like I won the lottery, and now you can too! Such a great hack I’ll be using in the future.
ANywho. Parmesan rinds. Because that was the key flavor ingredient in the braise. You can pick up about a lb of these guys for a couple dollars. OR you can just buy a S#$% ton of parmesan and cut the rinds off yourself and be left with just a crap ton of cheese…. choice is yours.
I used age provolone because I wanted a more intense flavored cheese (without totally overpowering the meat) and also wanted the cheese to have a great melting quality, which provolone does. You can just purchase regular provolone if aged isn’t available.
Puff pastry dough. I tried Dufour (which you can get at most speciality grocers // Whole Foods) and was obsessed with the flake action this dough had going on. But any puff pastry will work (no this post isn’t sponsored, however… I am 100 percent going to be reaching out to Dufour because that is how obsessed I am).
That’s it. This really is super easy, especially if you’re using leftover meat. And again, if you’re not, this is still super easy, just make sure to add in a couple of hours because the short ribs need at least 2-3 to achieve “fall off the bone” status.
1.5 lb boneless short ribs, cut into 2.5 " cubes (you'll get about 6)
1 tbsp kosher salt
1 tbsp coarse black pepper
1 tbsp california garlic powder
1 tbsp fat (I used bacon)
2 cups red wine
1 cup beef broth
1 sweet onion, thinly sliced
3-4 parmesan rinds
1 sheet of puff pastry dough (thawed in fridge for at least 2 hours if purchasing frozen).
Short Ribs, shredded
1 pear, sliced ⅛" thin
6 slices of provolone (or about ¾ cup shredded)
2 tsp olive oil
2 cups arugula
Preheat your oven to 325.
Next sprinkle your short ribs on all sides with the 1 tbsp kosher salt, coarse pepper and garlic powder. Pat down on the meat (so the spices don't completely fall off) and let sit for about 20 minutes at room temperature.
Next in a pan that is transferrable to the oven (like a casserole dish, dutch oven, metal sauce pan with a lid) place on stove top and set heat to medium high.
Add your 1 tbsp of fat and then add your short ribs, browning all sides about 2 minutes per side. Remove short ribs after they have browned, set aside.
Next you're going to deglaze your pan, still leaving on stovetop over medium heat, add your red wine. Scrape the bottom of the pan to get all of the good fat and seasoning from browning your short ribs. About 2 minutes.
Next add your beef broth and sweet onion slices. Bring to a boil. Add your parmesan rinds and your short ribs. Turn off heat. Cover with lid and place in preheated oven for 2-3 hours or until meat falls tears apart easily (super tender. this took my oven 3 hours).
Remove short ribs from oven when done and set aside until ready to use (or let cool and place in fridge if you aren't going to use right away. You may scoop fat off and discard as it separates in fridge).
Tear meat apart into smaller pieces for pizza.
Preheat oven to 425 and remove thawed puff pastry dough from the fridge.
Next on a baking sheet lay down a piece of parchment flavor and dust with flour. Unroll puff pastry onto parchment and sprinkle with a little more flour (so it isn't sticky to work with).
Add shredded short rib pieces to center of puff pastry leaving about ½" of dough on the border untouched.
Next add your provolone on top and then follow with your thinly sliced pears.
Drizzle with 2 tsp of olive oil. And then fold over the edges of dough to create a thicker crust (see photos).
Place pizza into oven for about 20-25 minutes or until pastry is puffed and cooked through (light golden brown color on the crust).
Remove from oven and sprinkle with arugula. Serve.