Easy Short Rib Pizza with Creamy Smoked Gouda Sauce Recipe

There’s nothing quite like the comfort of homemade pizza, especially when it’s topped with tender, flavorful short ribs and a luscious creamy smoked gouda sauce. This easy short rib pizza recipe brings together rich, smoky flavors and cheesy goodness in a way that’s perfect for a cozy night in.

this Recipe

Whether you’re a pizza lover looking to try something new or someone who wants to impress guests with a unique twist, this short rib pizza is guaranteed to satisfy your cravings. Let’s dive into how you can make this delicious homemade delight right in your own kitchen.

Why You’ll Love This Recipe

• Rich and tender slow-cooked short ribs add a savory depth of flavor.
• Creamy smoked gouda sauce creates a unique, indulgent base.
• Easy to prepare with simple ingredients and straightforward steps.
• Perfect for pizza night or special occasions at home.
• Combines gourmet flavors with comforting homemade appeal.

Ingredients

Here’s everything you’ll need to make this delicious short rib pizza with creamy smoked gouda sauce.

• 1 lb boneless beef short ribs
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil, divided
• 1 cup shredded smoked gouda cheese
• 1 cup whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 tsp Dijon mustard
• 1 small yellow onion, thinly sliced
• 1 tbsp brown sugar
• 1 lb pizza dough (store-bought or homemade)
• 1 tbsp fresh rosemary, chopped
• 1 tsp red pepper flakes (optional)
• Fresh arugula for garnish (optional)

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 55 minutes
• Servings: 4
• Calories: Approximately 650 per serving

How to Make Easy Short Rib Pizza with Creamy Smoked Gouda Sauce – The Best Homemade Delight!

1. Prepare the short ribs: Preheat your oven to 300°F. Season the short ribs with smoked paprika, garlic powder, salt, and black pepper. Heat 1 tablespoon olive oil in a heavy oven-safe skillet over medium-high heat. Sear the ribs on all sides until browned, about 2-3 minutes per side.
2. Braise the ribs: Add ½ cup water to the skillet, cover it tightly with foil, and transfer to the oven. Cook for about 2 hours or until the meat is very tender and easily shredded. Remove and set aside to cool.
3. Make the creamy smoked gouda sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden and bubbling. Slowly whisk in milk and bring to a gentle simmer. Stir in shredded smoked gouda and Dijon mustard. Cook until cheese melts and sauce thickens, about 3-4 minutes. Remove from heat.
4. Caramelize the onions: While ribs cook, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add sliced onions and brown sugar. Cook slowly, stirring frequently, until onions are deeply golden and caramelized, about 15-20 minutes. Set aside.
5. Prepare the pizza dough: Roll out pizza dough on a floured surface to about 12 inches in diameter. Transfer to a pizza stone or baking sheet lined with parchment paper.
6. Assemble the pizza: Spread the creamy smoked gouda sauce evenly over the dough, leaving a small border around the edges. Shred the cooled short ribs and distribute evenly over the sauce. Sprinkle caramelized onions on top, then scatter fresh rosemary and optional red pepper flakes.
7. Bake the pizza: Preheat oven to 475°F. Bake the pizza for 12-15 minutes or until the crust is golden and cheese bubbles. Remove from oven and let rest for 5 minutes.
8. Add finishing touches: Top the pizza with fresh arugula if desired for a peppery contrast and slice to serve.

Tips for the Best Results

• Use a heavy skillet or Dutch oven for braising to retain moisture and flavor.
• Don’t rush the caramelization of onions; slow cooking brings out the sweetest flavor.
• Let the short ribs cool slightly before shredding to keep the meat tender.
• Roll the dough evenly for consistent crust thickness and crispness.
• If you like a smokier taste, add a few drops of liquid smoke to the gouda sauce.

Storage and Reheating

Store leftover short rib pizza in an airtight container in the refrigerator for up to 3 days. To keep the crust crispy, reheat slices in a preheated oven at 375°F for 8-10 minutes instead of using a microwave.

You can also freeze cooked pizza slices wrapped tightly in foil for up to 2 months. Reheat directly from frozen in a 400°F oven for about 15 minutes until warmed through and bubbly.

Frequently Asked Questions

Can I use other cheeses instead of smoked gouda?

Yes, smoked gouda adds a unique smoky flavor and creamy texture, but you can substitute with fontina, mozzarella, or a mild cheddar for a different yet delicious taste.

How long does it take to cook the short ribs?

Braising the short ribs at 300°F typically takes about 2 hours until they’re tender enough to shred easily. Low and slow cooking is key for great texture.

Can I make this pizza ahead of time?

You can braise the short ribs and prepare the gouda sauce a day ahead to save time. Assemble and bake the pizza just before serving for the best freshness.

What type of pizza dough works best?

Either store-bought or homemade pizza dough will work fine. Just make sure it’s rolled out evenly to achieve a crispy crust that supports the rich toppings without getting soggy.