Short Rib & Caramelized Onion Pizza
Short Rib & Caramelized Onion Pizza
Ingredients
For the Braised Short Ribs
- 3 pounds bone-in beef short ribs
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon kosher salt, as needed
- 1 teaspoon black pepper, freshly ground, as needed
- 1 tablespoon garlic seasoning, such as Grinders Prime Steak Seasoning
- 2 cups dry red wine
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
For the Caramelized Onions
- 2 yellow onions, thinly sliced
- 2 tablespoons unsalted butter
For the Pizza Assembly
- 1 pound pizza dough, store-bought or homemade
- 1 tablespoon olive oil, for the skillet
- 1 1/2 cups low-moisture mozzarella cheese, shredded
- 1 sprig fresh thyme, for garnish
- 2 tablespoons green onions, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 375°F (190°C). Prepare the mirepoix by dicing the celery, carrots, and yellow onion. Mince the garlic.
⏱️ 10 min•🌡️ 375
- 2
Generously season the short ribs on all sides with kosher salt, black pepper, and garlic seasoning.
⏱️ 5 min
- 3
Heat the olive oil in a large, heavy oven-safe pot or Dutch oven over medium-high heat. Brown the seasoned short ribs on all sides until deeply caramelized, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.
⏱️ 10 min
- 4
In the same pot, add the diced celery, carrots, and onion. Cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 10 min
- 5
Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
⏱️ 5 min
- 6
Return the browned short ribs to the pot. Add the fresh rosemary, thyme sprigs, and bay leaves. Ensure the short ribs are mostly submerged in the liquid. If not, add a little more beef broth.
⏱️ 5 min
- 7
Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 3 hours, or until the short ribs are fork-tender.
⏱️ 180 min•🌡️ 375
- 8
While the short ribs are braising, prepare the caramelized onions. In a large skillet, melt the butter over medium-low heat. Add the thinly sliced yellow onions and cook, stirring frequently, for 30-40 minutes, or until deeply golden brown and jammy. Be patient, as this process cannot be rushed.
⏱️ 40 min
- 9
Once the short ribs are fork-tender, carefully remove them from the pot. Strain the braising liquid through a fine-mesh sieve into a separate bowl, pressing on the solids to extract as much liquid as possible. Discard the cooked vegetables and herbs. Shred the meat from the bones using two forks, discarding any excess fat or gristle.
⏱️ 15 min
- 10
(Optional) If you desire a thicker, richer sauce, use an immersion blender to emulsify a portion of the strained gravy until slightly thickened. Return the shredded short rib meat to the gravy and stir to combine. Set aside.
⏱️ 5 min
- 11
Preheat your oven to 425°F (220°C). Drizzle olive oil into a cast iron skillet and spread it evenly. Press or stretch the pizza dough into the skillet, forming a crust.
⏱️ 5 min•🌡️ 425
- 12
Spread a generous layer of the short rib gravy (with the shredded meat) over the pizza dough, leaving a small border for the crust. Sprinkle a light layer of shredded mozzarella cheese over the gravy.
⏱️ 3 min
- 13
Evenly distribute the shredded short rib meat (if not already mixed with the gravy) and the caramelized onions over the cheese. Top with more shredded mozzarella cheese.
⏱️ 2 min
- 14
Place a sprig of fresh thyme in the center of the pizza. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
⏱️ 20 min•🌡️ 425
- 15
Carefully remove the pizza from the oven. Garnish with chopped green onions, if desired. Let rest for a few minutes before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Short Rib & Caramelized Onion Pizza
For the Braised Short Ribs
- 3 pounds bone-in beef short ribs
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon kosher salt, as needed
- 1 teaspoon black pepper, freshly ground, as needed
- 1 tablespoon garlic seasoning, such as Grinders Prime Steak Seasoning
- 2 cups dry red wine
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
For the Caramelized Onions
- 2 yellow onions, thinly sliced
- 2 tablespoons unsalted butter
For the Pizza Assembly
- 1 pound pizza dough, store-bought or homemade
- 1 tablespoon olive oil, for the skillet
- 1 1/2 cups low-moisture mozzarella cheese, shredded
- 1 sprig fresh thyme, for garnish
- 2 tablespoons green onions, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 375°F (190°C). Prepare the mirepoix by dicing the celery, carrots, and yellow onion. Mince the garlic.
⏱️ 10 min•🌡️ 375 - 2
Generously season the short ribs on all sides with kosher salt, black pepper, and garlic seasoning.
⏱️ 5 min - 3
Heat the olive oil in a large, heavy oven-safe pot or Dutch oven over medium-high heat. Brown the seasoned short ribs on all sides until deeply caramelized, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.
⏱️ 10 min - 4
In the same pot, add the diced celery, carrots, and onion. Cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 10 min - 5
Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
⏱️ 5 min - 6
Return the browned short ribs to the pot. Add the fresh rosemary, thyme sprigs, and bay leaves. Ensure the short ribs are mostly submerged in the liquid. If not, add a little more beef broth.
⏱️ 5 min - 7
Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 3 hours, or until the short ribs are fork-tender.
⏱️ 180 min•🌡️ 375 - 8
While the short ribs are braising, prepare the caramelized onions. In a large skillet, melt the butter over medium-low heat. Add the thinly sliced yellow onions and cook, stirring frequently, for 30-40 minutes, or until deeply golden brown and jammy. Be patient, as this process cannot be rushed.
⏱️ 40 min - 9
Once the short ribs are fork-tender, carefully remove them from the pot. Strain the braising liquid through a fine-mesh sieve into a separate bowl, pressing on the solids to extract as much liquid as possible. Discard the cooked vegetables and herbs. Shred the meat from the bones using two forks, discarding any excess fat or gristle.
⏱️ 15 min - 10
(Optional) If you desire a thicker, richer sauce, use an immersion blender to emulsify a portion of the strained gravy until slightly thickened. Return the shredded short rib meat to the gravy and stir to combine. Set aside.
⏱️ 5 min - 11
Preheat your oven to 425°F (220°C). Drizzle olive oil into a cast iron skillet and spread it evenly. Press or stretch the pizza dough into the skillet, forming a crust.
⏱️ 5 min•🌡️ 425 - 12
Spread a generous layer of the short rib gravy (with the shredded meat) over the pizza dough, leaving a small border for the crust. Sprinkle a light layer of shredded mozzarella cheese over the gravy.
⏱️ 3 min - 13
Evenly distribute the shredded short rib meat (if not already mixed with the gravy) and the caramelized onions over the cheese. Top with more shredded mozzarella cheese.
⏱️ 2 min - 14
Place a sprig of fresh thyme in the center of the pizza. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
⏱️ 20 min•🌡️ 425 - 15
Carefully remove the pizza from the oven. Garnish with chopped green onions, if desired. Let rest for a few minutes before slicing and serving.
⏱️ 5 min