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A close-up of a sliced Short Rib Flatbread with caramelized onions, melted cheese, and a creamy drizzle on a wooden board.

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
Cook Time 3 hours 15 minutes
Total Time 4 hours
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.