Braised Short Rib Pizza with Smoked Gouda Cream Sauce

There’s a special magic that happens in the kitchen when familiar ingredients transform into something truly extraordinary. Today, we’re diving into the delightful creation of Short Rib Pizza with Smoked Gouda Cream Sauce. Imagine, if you will, the rich, melt-in-your-mouth tenderness of slow-braised short ribs, nestled on a crisp crust, all brought together by a dreamy, smoky Gouda cream sauce. It’s a dish that sings of comfort, sophistication, and pure culinary joy, making it perfect for a memorable meal at home.

I remember my grandmother, her hands dusted with flour, always telling me that the best meals weren’t just about the recipe, but the love poured into every step. This philosophy has always guided me, from simple cookies to more ambitious creations. It’s about taking the time, savoring the process, and knowing that every dish you make carries a piece of your heart. This pizza embodies that spirit, blending classic techniques with inventive flavors.

This recipe for Short Rib Pizza with Smoked Gouda Cream Sauce is a wonderful way to elevate your weeknight dinner or impress guests at your next gathering. It’s incredibly rewarding to create something so flavorful from scratch, and the unique combination of ingredients truly makes it a showstopper. My top tip? Don’t rush the braising process; that’s where all the magic truly begins!

What You Need to Make This Recipe

Crafting this incredible Short Rib Pizza with Smoked Gouda Cream Sauce starts with a few star ingredients that truly shine. The boneless beef short ribs become incredibly tender, forming the hearty base, while the smoked Gouda cheese in the luscious cream sauce adds an irresistible depth of flavor. Building these layers of taste is what makes this pizza so special. You’ll find the full list of ingredients and precise measurements in the recipe card below.

How to Make Short Rib Pizza with Smoked Gouda Cream Sauce

Creating this incredible pizza is a journey of delicious layers, starting with the slow braising of the short ribs until they’re fall-apart tender. Next, we whisk together a silky, smoky Gouda cream sauce that will bind all the flavors together. Finally, it’s all about assembling these magnificent components onto your pizza dough and baking it to golden perfection. Trust me, the aroma filling your kitchen will be worth every moment.

Short Rib Pizza with Smoked Gouda Cream Sauce

Elevate your pizza night with this gourmet masterpiece featuring incredibly tender, slow-braised short ribs, a rich and smoky Gouda cream sauce, and delicate fresh herbs, all on a perfectly crisp crust.

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Prep Time 45 minutes mins

Cook Time 3 hours hrs 15 minutes mins

Total Time 4 hours hrs

Servings: 4 servings

Course: Main Course

Cuisine: American, Fusion

Calories: 850

Ingredients Equipment Method Notes

Ingredients

  

For the Braised Short Ribs

• 2 lbs boneless beef short ribs trimmed
• 1 tbsp olive oil
• 1 medium yellow onion diced
• 2 carrots diced
• 1 celery stalk diced
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 1 cup dry red wine such as Cabernet Sauvignon
• 2 cups beef broth low sodium
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 tsp salt or to taste
• 1/2 tsp black pepper or to taste

For the Smoked Gouda Cream Sauce

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1.5 cups whole milk warm
• 6 oz smoked Gouda cheese shredded
• 1/4 tsp salt
• 1/8 tsp white pepper
• pinch nutmeg freshly grated, optional

For the Pizza

• 1 lb pizza dough store-bought or homemade
• 1 tbsp olive oil for crust
• 1.5 cups shredded mozzarella cheese or Italian blend
• 1/4 medium red onion thinly sliced
• 2 tbsp fresh parsley or chives chopped, for garnish

Equipment

• Large Dutch Oven or Oven-Safe Pot
• Large Skillet
• Whisk
• Pizza Stone or Baking Sheet
• Mixing bowls

Method

 

Prepare the Braised Short Ribs

1. Preheat oven to 325°F (160°C). Season short ribs generously with salt and black pepper.
2. Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove ribs and set aside.
3. Add diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Stir in minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
4. Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, allowing the alcohol to cook off. Stir in beef broth, fresh thyme sprigs, and bay leaf. Bring to a boil.
5. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Cover tightly and transfer to the preheated oven. Braise for 3 hours, or until the short ribs are fork-tender and easily shredded. (Can be made ahead and refrigerated once cooled).
6. Remove short ribs from the pot and shred the meat using two forks. Discard any excess fat or bones. Strain the braising liquid, discarding solids, and reserve the liquid. If desired, reduce the strained liquid over medium-high heat until it thickens slightly (about 5-10 minutes) for extra flavor, then mix a few tablespoons with the shredded short ribs to keep them moist.

Prepare the Smoked Gouda Cream Sauce

1. In a medium skillet or saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1-2 minutes, forming a roux. Do not brown.
2. Gradually whisk in the warm milk, a little at a time, to prevent lumps. Continue whisking until the sauce is smooth and thickened, about 5-7 minutes. Bring to a gentle simmer.
3. Remove from heat and stir in the shredded smoked Gouda cheese until completely melted and smooth. Season with salt, white pepper, and a pinch of nutmeg (if using). Set aside.

Assemble and Bake the Pizza

1. Preheat your oven to 450°F (230°C) with a pizza stone or baking sheet inside for at least 30 minutes. If using a baking sheet, you may lightly grease it or use parchment paper.
2. On a lightly floured surface, roll out the pizza dough to your desired thickness and shape (approximately 12-14 inches in diameter). Carefully transfer the dough to the hot pizza stone or baking sheet.
3. Brush the edges of the pizza dough with 1 tablespoon olive oil. Spread the Smoked Gouda Cream Sauce evenly over the dough, leaving a small border for the crust.
4. Evenly distribute the shredded braised short ribs over the sauce. Top with the shredded mozzarella cheese and thinly sliced red onion.
5. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.

Serve

1. Carefully remove the pizza from the oven. Garnish with fresh chopped parsley or chives before slicing and serving immediately.

Notes

The braised short ribs can be prepared up to 2-3 days in advance and stored in the refrigerator. The smoked Gouda cream sauce can also be made a day ahead; gently reheat over low heat, whisking constantly, and add a splash of milk if it’s too thick. For an extra kick, a pinch of red pepper flakes can be added to the cream sauce or sprinkled on top of the pizza.

Pro Tips for Making This Short Rib Pizza with Smoked Gouda Cream Sauce

When it comes to crafting a dish as special as this Short Rib Pizza with Smoked Gouda Cream Sauce, a few little tricks I’ve learned over the years can make all the difference, ensuring your pizza is truly restaurant-worthy.

Firstly, don’t skimp on the braising time for your short ribs. Those 195 minutes of slow cooking are essential for achieving that incredible tenderness and deep, rich flavor that makes this pizza sing. You can even prepare them a day ahead, as the flavors often deepen overnight!

My Secret Trick: I always like to make my smoked Gouda cream sauce a little looser than I think I’ll need, as it thickens beautifully on the pizza. If it feels too thick, a splash of warm milk can bring it back to the perfect consistency.

When assembling, be mindful not to overload your pizza. While it’s tempting to pile on those delicious short ribs and cheese, a thinner layer allows the crust to crisp up beautifully and ensures every bite is balanced.

Lastly, for that perfect golden crust, preheat your oven with a pizza stone or an inverted baking sheet inside. This little step provides a burst of heat from below, mimicking a professional pizza oven, and results in a wonderfully crispy base for your Short Rib Pizza with Smoked Gouda Cream Sauce.

Fun Variations for Short Rib Pizza with Smoked Gouda Cream Sauce

One of the joys of cooking is making a recipe truly your own, and this Short Rib Pizza with Smoked Gouda Cream Sauce is no exception! Don’t be shy about experimenting with these fun twists.

Cheese Swaps

While smoked Gouda is truly magnificent, you could experiment with other cheeses in your cream sauce. My friend Sarah loves when I use a blend of sharp white cheddar and Gruyère for an extra nutty flavor. You could also sprinkle a bit of crumbled blue cheese for a bolder, tangier note on top.

Veggie Boost

For a touch of freshness and color, consider adding some caramelized onions or sautéed mushrooms to your pizza before baking. Roasted bell peppers or even a scattering of finely chopped spinach could also be a delicious addition.

A Hint of Heat

If you like a little kick, try adding a pinch of red pepper flakes to your cream sauce or sprinkling some thinly sliced jalapeños over the pizza before it goes into the oven. A drizzle of hot honey after baking would also be a fantastic sweet and spicy contrast.

What to Serve With Short Rib Pizza with Smoked Gouda Cream Sauce

This decadent Short Rib Pizza with Smoked Gouda Cream Sauce is a meal in itself, but sometimes a little something on the side just completes the picture! For me, a vibrant, fresh accompaniment is always a winner.

I love serving this hearty pizza with a simple green salad tossed in a light vinaigrette. The crispness and acidity of the salad really cut through the richness of the short ribs and creamy sauce, creating a perfect balance. My mom always pairs a big meal like this with a beautiful, earthy red wine, which complements the deep flavors of the braised beef beautifully. And if you’re looking for a non-alcoholic option, a sparkling cider or even a craft root beer can be a delightful pairing. A bowl of warm, spiced olives on the side also adds a lovely touch of sophistication.

How to Store Short Rib Pizza with Smoked Gouda Cream Sauce

Once the last slice of Short Rib Pizza with Smoked Gouda Cream Sauce is savored, you might find yourself with a few delicious leftovers – what a treat! Proper storage ensures you can enjoy every bit of that amazing flavor again.

Fridge Storage

To store your leftover pizza, allow it to cool completely at room temperature. Then, place individual slices in an airtight container or wrap them tightly in plastic wrap. It will stay fresh in the refrigerator for up to 3-4 days.

Reheating for Best Results

When you’re ready to enjoy it again, my personal tip is to reheat the slices in a preheated oven or a toaster oven at about 350°F (175°C) for 10-15 minutes, or until the cheese is bubbly and the crust is crispy again. This method helps maintain that wonderful texture. While the microwave works for a quick reheat, I find it can make the crust a bit soft, and we want that lovely crispiness to shine through with this wonderful Short Rib Pizza with Smoked Gouda Cream Sauce.

Nutritional Benefits

While this Short Rib Pizza with Smoked Gouda Cream Sauce is certainly an indulgent treat, it also offers some lovely nutritional benefits. The boneless beef short ribs provide a fantastic source of protein, essential for muscle health, and the dairy in the smoked Gouda cream sauce contributes calcium for strong bones. It’s a wonderful example of how a homemade dessert can be both satisfying and nourishing, embodying my philosophy of enjoying wholesome ingredients with a personal touch.

FAQs

Can I make the short ribs ahead of time?

Absolutely! Braising the short ribs a day or two in advance is a fantastic idea. It allows the flavors to meld and deepen, making your Short Rib Pizza with Smoked Gouda Cream Sauce even more delicious. Store them in their braising liquid in the fridge.

What kind of dry red wine should I use for braising?

For braising the short ribs, I recommend a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. Choose something you would enjoy drinking, as its flavor will concentrate and become part of the rich Short Rib Pizza with Smoked Gouda Cream Sauce.

Can I use store-bought pizza dough?

Yes, you certainly can! Using good quality store-bought pizza dough is a wonderful time-saver and perfectly acceptable. It makes preparing your Short Rib Pizza with Smoked Gouda Cream Sauce much quicker without compromising on flavor.

Is smoked Gouda essential for the cream sauce?

While smoked Gouda truly elevates the flavor with its unique smoky notes in this Short Rib Pizza with Smoked Gouda Cream Sauce, you could substitute it with regular Gouda, a sharp white cheddar, or even Gruyère for a different but equally delicious outcome.

Conclusion

Creating this Short Rib Pizza with Smoked Gouda Cream Sauce is more than just following a recipe; it’s an invitation to bring warmth and joy into your kitchen. It’s a dish that beautifully marries comforting, slow-cooked flavors with the fun of homemade pizza, promising a truly memorable meal. So gather your ingredients, take your time with each step, and watch as simple components transform into a magical treat. I truly hope you find as much delight in baking and sharing this unique Short Rib Pizza with Smoked Gouda Cream Sauce as I do, creating those sweet, cherished memories around your own table.