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Barbacoa Short Rib Flat Bread

Barbacoa Short Rib Flat Bread

Chef Greg Reiter | Reinhart Knoxville • Johnson City


  • 4 oz Prairie Creek™ Short Rib
  • 1 ea Flatbread Bread
  • 1 Tbsp Armanino Roasted Garlic Sauce
  • 1 oz Good Roots® Onion, Caramelized Julienne
  • 2 oz Culinary Secrets™ Sweet and Spicy BBQ Sauce
  • 2 oz Good Roots Crimson Queen Tomato, diced
  • 1 /2 oz Good Roots Jalapeño, thin sliced
  • 3 Tbsp Fair Meadows™ Sour Cream
  • 1 Tbsp Good Roots Cilantro, rough chopped


  1. Spread thin layer of roasted garlic sauce across entire top surface of flatbread. Take and shred 4 oz of F/C short rib, distribute evenly across flatbread.
  2. Spread caramelized onions evenly then drizzle with BBQ sauce. Top evenly with tomatoes and jalapeños. Place on pan, place in 425° F oven for 5-7 mins.
  3. Remove from pan, place on cutting board. Cut to desired sizes/ portions. Place on plate and top with sour cream and sprinkle with fresh cilantro.

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