Barbacoa Short Rib Flat Bread

Barbacoa Short Rib Flat Bread

Chef Greg Reiter | Reinhart Knoxville • Johnson City



  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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