Photo courtesy of Flour

From: Chef Matt Mytro, Flour, Moreland Hills, OH. Yield: 1 serving.

6 oz. short rib
2 slices pancetta
1 egg
2 oz. arugula
3 oz. horseradish mayonnaise*
4 oz. pizza dough
5 oz. clarified butter

Pan sear short rib for 3 minutes on each side. Seal short rib portion in a vacuum sealed bag with 1 oz. demi glace; sous vide for 24 hours at 185°F.

Roll out pizza dough and par cook in a 450°F oven. Pan fry the pancetta and egg in separate pans.

To assemble panini: Add pancetta, shredded short rib, egg and arugula on pizza dough. Roll and brush with clarified butter, cutting off any excess pizza dough. Place under a panini press for 4 minutes. Cut panini in half and serve with a side of horseradish mayo.

*For horseradish mayo: In a mixing bowl, whisk 1 cup mayonnaise with 1 cup prepared horseradish. Season with salt and pepper to taste.