Short Rib Pizza Smoked Gouda

This short rib pizza with smoked gouda cream sauce brings together tender, slow-cooked beef and a rich, cheesy base for a truly satisfying meal. It combines traditional southern cooking for the ribs with a creamy, smoky twist on the cheese sauce, making every bite memorable and indulgent.

I first made this when I wanted something different for pizza night and it became an instant favorite with friends who loved the balance of smoky, rich flavors and tender meat.

Gather Your Ingredients

• Short ribs: two pounds chosen for good marbling to ensure tenderness and flavor
• Pizza dough: one pound either homemade or store-bought for ease and control over crust
• Shredded smoked gouda: two cups integral for that creamy, smoky character that defines the sauce
• Heavy cream: one cup to create a luscious base for the cheese sauce, opt for full fat for best texture
• Garlic: three cloves minced adds aromatic sharpness and depth
• Medium onion: finely chopped sweetens and balances the richness of the sauce
• Fresh basil or parsley: quarter cup fresh herbs brighten the finished pizza, pick vibrant green leaves for best flavor and appearance

How to Make It

Prepare the Short Ribs:

Season the short ribs generously with salt and pepper. Heat a large skillet over high heat and sear the ribs on all sides until they develop a deep brown crust. This step locks in flavor and creates complexity. Transfer the ribs to a slow cooker and add broth of your choice just enough to cover. Cook on low heat for six to eight hours until the meat is fall-apart tender. Remove ribs from the slow cooker and shred the meat finely, discarding any excessive fat or bone.

Make the Smoked Gouda Cream Sauce:

In a medium saucepan, melt butter over medium heat until foaming. Add finely chopped onions and minced garlic, cooking slowly until onions are translucent and soften, about five minutes. Pour in the heavy cream and bring to a gentle simmer. Stir in the shredded smoked gouda little by little to ensure it melts smoothly into the sauce. Season the sauce with salt and freshly cracked pepper to taste. Keep warm.

Prepare the Pizza Dough:

On a floured surface, roll out the pizza dough gently to your preferred thickness. Whether thin and crispy or thicker and chewy, shape the dough into a round or rectangle depending on your baking sheet or pizza stone. Transfer the dough carefully onto a parchment-lined baking sheet or preheated pizza stone for a crisp bottom crust.

Assemble the Pizza:

Evenly spread the warm smoked gouda cream sauce over the rolled-out dough, taking care not to overload for even cooking. Scatter the shredded short rib meat liberally atop the sauce. Add any additional toppings you like such as caramelized onions or roasted peppers.

Bake the Pizza:

Place the assembled pizza in an oven preheated to 475 degrees Fahrenheit or 245 degrees Celsius. Bake for about twelve to fifteen minutes or until the edges of the crust are golden and crisp and the cheese sauce is bubbling slightly. Remove the pizza carefully and let it rest a few minutes before slicing.

Smoked gouda is the star here with its creamy texture and smoky aroma elevating every slice. One family dinner stands out for me when a friend who normally avoids beef declared this the best pizza they ever had. The creamy cheese sauce combined with tender short rib meat changed their mind forever.

Flavor Boosters

Storage tips Store leftover pizza wrapped tightly in plastic wrap or foil in the refrigerator and consume within three days. For best results reheat in an oven or toaster oven to preserve crust texture rather than microwaving. The shredded short ribs can be kept separately for up to four days refrigerated and heated when ready to use.

Serving Suggestions

Serve alongside a fresh green salad with tangy vinaigrette to balance the richness of the pizza. A light sparkling water with lemon or a robust red wine pairs well to complement the smoky, savory flavors.

Creative Twists

Ingredient substitutions If smoked gouda is unavailable substitute with aged cheddar combined with a small amount of smoked paprika for smokiness. Short ribs can be swapped for brisket or even shredded rotisserie chicken using the same slow cooking and assembly steps. Cultural and historical context Short ribs are a classic cut used in slow-braised dishes across many cultures, particularly in American barbecue and French cuisine. Combining them with pizza, an Italian tradition, showcases a creative fusion of flavors and techniques that bridges comfort food worlds. Seasonal adaptations Add roasted seasonal vegetables like sweet potatoes or caramelized fennel to the pizza for autumn and winter warmth. In warmer months lighten the topping with fresh tomatoes and thinly sliced red onions for brightness.

This recipe balances indulgence with approachable technique, making it a perfect choice for special occasions or casual weekend meals.

Common Questions About This Recipe

→ How do you prepare the short ribs for this dish?

Season the short ribs with salt and pepper, sear until browned, then slow cook for 6-8 hours until tender. Shred the meat before using.

→ What makes the gouda sauce creamy?

The sauce combines melted smoked gouda cheese with heavy cream and sautéed garlic and onions, creating a smooth and rich texture.

→ Can I use a different cheese instead of smoked gouda?

While smoked gouda provides a distinct flavor and creaminess, mild cheeses like mozzarella or fontina can be used but will alter the taste profile.

→ What is the best way to bake this pizza?

Bake at 475°F (245°C) for 12-15 minutes until the crust turns golden and crispy, and the cheese sauce bubbles slightly.

→ How should I store leftovers?

Wrap leftovers tightly and refrigerate for up to 2 days. Reheat in an oven or air fryer to maintain crust crispness.