Short Rib Pizza

Braise the Short Ribs

• Preheat oven to 325°F (163°C).
• Heat butter in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper. Sear them on all sides for about 45 seconds per side, until browned.
• Reduce heat to medium, add onions and garlic, and cook for 2 minutes until softened. Deglaze the pan with a splash of broth, scraping up any browned bits stuck to the bottom.
• Pour in the remaining beef broth, add thyme and rosemary sprigs, and season with additional salt and pepper. Bring to a boil, then cover and transfer the Dutch oven to the preheated oven.
• Braise for 3 ½ - 4 hours, or until the meat is fork-tender and falling off the bone.
• Remove the short ribs from the pot and let them cool slightly. Shred the meat with two forks, discarding the bones and herbs. Strain the braising liquid into a bowl, reserving the cooked onions.

Assemble the Pizza:

• Preheat your oven or grill to medium heat.
• Spread pizza sauce evenly over the crust, leaving a 1-inch border.
• Sprinkle the shredded cheddar cheese over the sauce.
• Top with shredded short rib meat and dollops of ricotta cheese.
• Scatter the cooked onions from the braising liquid over the pizza.

Bake or Grill:

• If using your oven, bake the pizza directly on the oven rack (preheated for at least 15 minutes) for 11-14 minutes, or until the crust is golden brown and cheese is melted and bubbly.
• If using a grill, place the pizza on a preheated grill pan and cook for 8-10 minutes, or until the crust is crispy and the cheese is melted and bubbly. Keep a close eye on the pizza to avoid burning the bottom.

Finishing Touches:

• Once the pizza is cooked, remove it from the oven or grill and let it cool for a few minutes before slicing.
• Garnish with flaky sea salt and a fresh grind of black pepper.

Happy Eating!