Short Rib Puff Pastry Pizzette

Puff Pastry Pizzette
Red Wine Braised Short Rib
Gorgonzola, Roasted Tomato
Arugula Chiffonade, Malt Vinegar Vinaigrette

May I offer you an appetizer?

We are in summer entertaining mode here @ Taste With The Eyes. Two big parties, back to back. Lots of appetizers! We served this one at both parties, big hit…

Cook short ribs a day ahead.

Brown about 2 lbs. short ribs in half olive oil half butter in an ovenproof casserole. Add a half-bottle of hearty red wine, 2 c. beef broth a few smashed garlic cloves, salt and pepper. Cook covered in a 325° oven until tender, about 3+ hours.

Chill overnight. Remove the fat, save the juice, shred the meat. Reheat to assemble the pizzettes.

Cut puff pastry sheets into rounds with a cookie cutter. Bake on an ungreased cookie sheet at 350° until golden brown.

Poke a hole in the top of the pastry. Add crumbled gorgonzola cheese.

Top each pizzette with a slice of roasted tomato then about a tablespoon of warm (not hot) shredded short rib.

To make the tomatoes: Slice Roma tomatoes crosswise. Place in a single layer on a baking sheet. Season with salt, pepper, dried oregano. Drizzle with olive oil. Cook in a convection oven at 425° until most of the moisture evaporates and the tomato begins to caramelize.

Finish with ribbons of arugula lightly tossed with a small amount of malt vinegar/olive oil/ salt /pepper.

Happy summer entertaining!

31 thoughts on “Short Rib Puff Pastry Pizzette”

  1. It is hard to imagine that someone can be enjoying food outside. We are in the midst of winter. Briliant idea, will remeber for my next event, thank you for sharing!

  2. Ooh.. I love how you cooked the short ribs.. a whole bottle of wine?? YUMMM!
    Beautiful Pizzette Lori Lynn. 🙂 I hope your having a wonderful summer!!

    1. Hi Laurie – I am so glad you commented! This was originally a recipe for 4 lbs of short ribs – so thank you so much because I revised it to the 2 lbs. we needed for appetizers. We are definitely cooking up a storm here. It now has the correct proportions. My apologies for the confusion.

  3. Hi! I think I’m making these for my holiday party Saturday. I’m wondering if the pastry has to be warm when serving or just the short ribs?

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