Short Rib Pizza with Smoked Gouda Cream Sauce Recipe

Introduction

Short Rib Pizza with Smoked Gouda Cream Sauce is a decadent and smoky delight that transforms tender slow-cooked beef short ribs into a gourmet pizza experience. With a creamy smoked gouda sauce and fresh herb garnish, this pizza balances bold, rich flavors with a crispy golden crust.

Ingredients

• 2 lbs beef short ribs
• Salt and black pepper, to taste
• 1 cup beef broth
• 2 tbsp butter
• ½ small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 ½ cups shredded smoked gouda cheese
• 1 lb pizza dough (homemade or store-bought)
• 1–1 ½ cups shredded short ribs
• ½ cup cherry tomatoes, halved (optional)
• ¼ cup thinly sliced red onion
• Fresh arugula or basil for garnish
• Extra smoked gouda for topping (optional)

Instructions

1. Step 1: Season the short ribs with salt and black pepper. Sear them in a hot skillet until browned on all sides. Transfer to a slow cooker with the beef broth and cook on low for 6–8 hours until the meat is tender. Shred the beef and set aside.
2. Step 2: For the smoked gouda cream sauce, melt butter in a saucepan over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the minced garlic and cook for 30 seconds. Pour in the heavy cream and simmer gently. Add the shredded smoked gouda cheese and stir until smooth. Season with salt and pepper to taste.
3. Step 3: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
4. Step 4: Roll out the pizza dough on a floured surface to your desired thickness. Transfer it to parchment paper or a baking sheet.
5. Step 5: Spread the smoked gouda cream sauce evenly over the dough. Top with shredded short ribs, sliced red onion, and halved cherry tomatoes. Add extra smoked gouda cheese if you like.
6. Step 6: Bake the pizza for 12–15 minutes, or until the crust is golden and crispy.
7. Step 7: Remove from the oven and let the pizza rest for 3–5 minutes. Garnish with fresh arugula or basil before slicing and serving warm.

Tips & Variations

• Make the short ribs a day or two in advance to save time on pizza day.
• Use a preheated pizza stone for an extra crispy crust.
• To prevent soggy crust, avoid overloading the pizza with too many toppings.
• If the cream sauce becomes too thick, stir in 1–2 tablespoons of cream to loosen it.
• Swap fresh herbs for your favorite leafy greens like spinach or kale for a different garnish.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, warm the slices in an oven preheated to 350°F (175°C) for about 8–10 minutes to preserve the crust’s crispiness and the sauce’s creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef instead of short ribs?

While short ribs offer ideal tenderness and flavor after slow cooking, you can use chuck roast or brisket as alternatives, though cooking times and textures may vary.

Is it possible to make the smoked gouda cream sauce ahead of time?

Yes, you can prepare the cream sauce up to one day in advance. Warm it gently before spreading on the pizza to ensure it spreads evenly.

Short Rib Pizza with Smoked Gouda Cream Sauce Recipe

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★★★★★

4.7 from 126 reviews

• Author: Harper
• Total Time: 8 hours 35 minutes
• Yield: 8 slices (1 large pizza) 1x

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Description

Short Rib Pizza with Smoked Gouda Cream Sauce is a decadent and smoky pizza that combines tender slow-cooked short ribs with a rich smoked gouda cream sauce layered on a golden, crispy crust. Finished with fresh herbs and optional toppings like cherry tomatoes and red onion, this restaurant-style pizza brings comforting and bold flavors into your home kitchen.

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Ingredients

Scale 1x2x3x

For the Short Ribs:

• 2 lbs beef short ribs
• Salt and black pepper, to taste
• 1 cup beef broth

For the Smoked Gouda Cream Sauce:

• 2 tbsp butter
• ½ small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 ½ cups shredded smoked gouda cheese
• Salt and black pepper, to taste

For the Pizza:

• 1 lb pizza dough (homemade or store-bought)
• 1–1 ½ cups shredded short ribs
• ½ cup cherry tomatoes, halved (optional)
• ¼ cup thinly sliced red onion
• Fresh arugula or basil for garnish
• Extra smoked gouda for topping (optional)

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Instructions

1. Prepare the Short Ribs: Season the beef short ribs with salt and black pepper. Heat a skillet over high heat and sear the ribs until browned on all sides. Transfer seared ribs to a slow cooker and pour in beef broth. Cook on low for 6 to 8 hours until the meat is tender enough to shred easily. Remove ribs, shred the meat, and set aside.
2. Make the Smoked Gouda Cream Sauce: In a saucepan over medium heat, melt butter. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds to release aroma. Pour in the heavy cream and simmer gently. Stir in shredded smoked gouda cheese until the sauce is smooth and melted. Season with salt and black pepper to taste. Keep warm.
3. Preheat Oven: Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven during preheating to heat through properly.
4. Prepare the Dough: On a floured surface, roll out 1 lb of pizza dough to your desired thickness. Carefully transfer the rolled dough onto parchment paper or a baking sheet for easier handling.
5. Assemble the Pizza: Evenly spread the smoked gouda cream sauce over the pizza dough base. Distribute shredded short ribs evenly on top. Add thinly sliced red onion and halved cherry tomatoes if using. Sprinkle extra smoked gouda cheese for a cheesier finish if desired.
6. Bake: Place the assembled pizza on the baking sheet or pizza stone and bake in the preheated oven for 12 to 15 minutes, or until the crust turns golden and crispy and the cheese melts bubbling.
7. Finish & Serve: Remove the pizza from the oven and let it rest for 3 to 5 minutes. Garnish with fresh arugula or basil leaves for a fresh, peppery contrast. Slice and serve warm for the best flavor and texture.

Notes

• Short ribs can be prepared 1 to 2 days in advance to make assembling the pizza quicker.
• Do not overload the toppings as it may cause a soggy crust.
• For extra crispy crust, bake the pizza on a preheated pizza stone.
• If the smoked gouda cream sauce becomes too thick, stir in 1 to 2 tablespoons of heavy cream to loosen it.
• Leftover pizza can be stored in the refrigerator for up to 4 days. Reheat in the oven for best texture and flavor.

• Prep Time: 20 minutes (excluding short rib slow cooking prep)
• Cook Time: 8 hours 15 minutes (6 to 8 hours slow cooking + 12-15 minutes baking)
• Category: Dinner
• Method: Slow Cooking + Baking
• Cuisine: American

Keywords: short rib pizza, smoked gouda cream sauce, slow cooked beef ribs, homemade pizza, smoky pizza recipe, dinner pizza, comfort food