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Close-up of sliced shredded beef flatbread topped with melted cheese and a creamy drizzle on a wooden board.

Short Rib Pizza with Smoked Gouda Cream Sauce

Indulge in a gourmet pizza experience with tender, fall-apart braised short ribs atop a rich, smoky gouda cream sauce. This recipe transforms comfort food into an extraordinary culinary delight, perfect for a special meal.
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Prep Time 45 minutes
Cook Time 3 hours 40 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Fusion
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Braised Short Ribs
  • 3 lbs bone-in beef short ribs trimmed of excess fat
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1.5 cups dry red wine such as Cabernet Sauvignon or Merlot
  • 3 cups beef broth
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground, 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 nutmeg freshly grated
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper or to taste
For the Pizza Assembly
  • 1 lb pizza dough store-bought or homemade
  • 4 oz low-moisture part-skim mozzarella cheese shredded
  • 1/2 small red onion thinly sliced
  • 2 tbsp fresh parsley chopped, for garnish (optional)
  • 1 tbsp olive oil for brushing crust (optional)

Equipment

  • Large Dutch Oven or Oven-Safe Pot
  • Large Skillet or Saucepan
  • Pizza Stone or Baking Sheet
  • Whisk
  • Cutting board
  • Sharp knife
  • Cheese grater
  • Rolling pin

Method
 

Prepare the Braised Short Ribs
  1. Pat short ribs dry with paper towels and season generously with salt and pepper.
  2. Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear ribs in batches until well browned on all sides, about 3-4 minutes per side. Remove ribs and set aside.
  3. Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot. Add minced garlic and tomato paste; cook for another 2 minutes, stirring constantly.
  4. Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook for 5-7 minutes, allowing the wine to reduce by half.
  5. Return the short ribs to the pot. Add beef broth, bay leaves, and fresh thyme. Ensure the ribs are mostly submerged; if not, add a little more broth. Bring to a gentle simmer.
  6. Preheat oven to 325°F (160°C). Cover the Dutch oven tightly with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are fall-apart tender.
  7. Remove ribs from the oven. Carefully take the short ribs out of the pot and place them on a cutting board. Discard bay leaves and thyme sprigs. Skim off any excess fat from the braising liquid. Shred the short rib meat from the bones using two forks. Discard bones. Mix some of the braising liquid with the shredded meat to keep it moist (about 1/2 cup), setting aside the rest for other uses or discarding. Set aside.
Make the Smoked Gouda Cream Sauce
  1. While the ribs are braising or cooling, prepare the cream sauce. In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat.
  2. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  3. Gradually whisk in the warm milk, a little at a time, to avoid lumps. Continue whisking until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.
  4. Remove from heat. Stir in the shredded smoked gouda cheese, nutmeg, salt, and pepper until the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust seasoning as needed. Keep warm.
Assemble and Bake the Pizza
  1. Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly grease or line with 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 your preheated pizza stone or prepared baking sheet.
  3. Spread the smoked gouda cream sauce evenly over the pizza dough, leaving a small border for the crust. If desired, brush the crust with a little olive oil.
  4. Sprinkle half of the shredded mozzarella over the sauce. Evenly distribute the shredded short rib meat over the cheese. Top with the remaining mozzarella and the thinly sliced red onion.
  5. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. Cooking time may vary based on oven and dough thickness.
  6. Carefully remove the pizza from the oven. Let it rest for 5 minutes before slicing. Garnish with fresh chopped parsley, if using. Serve hot.

Notes

For best results, prepare the short ribs a day in advance. This allows the flavors to deepen and makes assembly quicker on pizza night. Any leftover braising liquid can be reduced and used as a gravy or sauce for other dishes. If you prefer a richer, tangier note, a drizzle of balsamic glaze over the finished pizza is a fantastic addition.