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How to Make A Short-Rib Pop Tart

Chef Jeff O'Neill at the Villa by Barton G., 1116 Ocean Drive, Miami Beach

The Procedure

The Short Rib Pop Tart is a version of the Lobster Pop Tart that we do in the restaurant, Barton G.. It is filled with braised short rib, cranberries and smoked almonds. This version uses phyllo that we brush with melted butter. We put another one in the opposite direction to create the shape of a Pop Tart.

“A savory take on an American classic.”

—Jeff O'Neill

Chef Jeff O'Neill Reinvents Barton G.'s Classic Pop Tarts

The Procedure

Author: Executive Chef Jeff O'Neill

The Short Rib Pop Tart is a version of the Lobster Pop Tart that we do in the restaurant. It is filled with braised short rib, cranberries and smoked almonds. This version uses phyllo that we brush with melted butter. We put another one in the opposite direction to create the shape of a Pop Tart. Then the filling; it doesn’t have to be perfect because we’re shaping afterwards. Then shape it into a pouch, fold it over, then trim the sides, brush it with butter throw in oven at 325 for 10 minutes and serve it in a toaster like we do at the restaurant.

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