Short Rib and Mushroom Pizza

Easy Short Rib and Mushroom Pizza…for nights when you’re looking for a really good pizza…that’s also homemade, hearty, meaty and cheesy. Store Bough Pizza dough topped with roasted garlic spread, crispy shallots, tender braised short ribs, mushrooms, fresh mozzarella and gruyere cheese. As soon as this pizza comes out of the oven, top it with basil and smell the deliciousness. Every last bite of this pizza is so good. It’s the perfect pizza…cheesy, meaty and not very healthy… INDULGE!!!

You guys should know by now that I absolutely love short ribs. They’re melt in your mouth good – if you cook them right but they aren’t hard to cook at all and this version sitting on top of this beautiful and cheesy pizza with mushrooms and shallots makes them all the better. This pizza is rich and decadent, with so many flavor profiles going on. The short ribs are easy to braise, and you’ll be using the short rib fat to cook to the mushrooms and the shallots so make sure you have the time OR a slow cooker to cook the short, I Promise its SO WORTH IT!

Here are the step by step details:

First of all get some thick short ribs, ask your butcher to pick out the ones with a good meat to fat ratio. remember, you’re cooking the short ribs in its own fat so getting some with a good amount of fat to meat ratio is important.

As with any of my short ribs recipe, they need a low and slow cook time. I prefer to sear my meat before slow cooking it. Searing the meat gives it a nice coloring and adds additional flavor. But if this step is too time-consuming for you, you can easily skip it. But before we get into the cooking process, you must salt your ribs beforehand…salt them..on all sides. don’t skip this step. Personally I salt them a day before and let them sit in the fridge overnight but letting them sit for 20 minutes on the counter works too. When you’re ready to make the short ribs, all you’ll need to cook them is a whole garlic, thyme, rosemary (either or both) black pepper (both whole and cracked) and a little bit of olive oil. No wine, no liquid, the ribs are going to slow cook in their own fat.

Season the short ribs with pepper. you should of already salted them but if you didn't then season them with salt and pepper. its ok to be a little heavy handed on the salt since beef can take a lot of salt, as in don’t only put 1 teaspoon of salt on your short ribs…but don’t go overboard either. How I salt them is I grab a pinch of salt and salt one side of the short ribs and repeat until I salted the entire rib on all sides.

After you’ve season them with salt and pepper, coat your oven safe pan, pot, whatever you’re using with olive oil, you just need enough to coat the pan. When the oil gets hot ( I advise you to open a window or turn on your fan unless you want to be annoyed by your smoke detector like..speaking from experience) Add the short ribs , bone side down first—when the bone side has a nice browning on it, flip it over and sear the other side. While the short ribs are searing, cut the top of a garlic head and place it cut side down on the pan, grab your herbs and about 1/2 tablespoon of fresh peppercorns and place them in the pan as well. That’s it. Drizzle a little more of olive oil over the short ribs and make sure you cover the pan before transferring them to the oven, 275 or 300 MAX. they’ll take around 3 hours to make but this also depends on your oven. I also like to rotate the short ribs halfway then uncover them when they’re tender, and let them cook for 30 minutes uncovered.

If your prefer using your slow cooker, Sear the meat then add them to the slow cooker along with the garlic, and the herbs. As the short ribs cook, your kitchen will be filled with cozy smells. Ideally, these ribs are best when given plenty of time to cook. So if you can, start cooking the ribs in the morning if you’re using the slow cooker route.

Short Ribs after they’re done cooking, all that liquid is the fat.

On to the rest of the Ingredients:

After the ribs are done cooking, it’s time to move on to the rest of the ingredients. First, remove the short ribs from the pan, and shred them or use a knife and cut them, discard the bone. Remove the garlic from the pan and take out the bulbs. place the roasted bulbs on a plate, and smash them to make a paste ,add a little of the fat from the short ribs to help it spread easily on the pizza. Place the pan with the fat back on the burner and turn it to medium high.

Next, take the mushrooms and add them to the pan. Cook them in the pan for no longer than 3 minutes and make sure you’re constantly stirring. Place them on a paper towel lined plate and move on to the shallots

I used one whole shallot and sliced it thinly. While the burner is still on medium-high, add the shallots in and stir them until they’re translucent and almost fried. Place them in a paper towel lined plate as well.

To Assemble the Pizza:

On to the fun part! Place your oven to 450.

Take your garlic spread, and use the back of a spoon to spread it all over the pizza., After you’ve spread the garlic, add the short ribs, then the mushrooms, then the fresh mozzarella, gruyere and the shallots, Sprinkle with some ground pepper and add more herbs on top. Place it in the oven and cook until the cheese is bubbly and a little burnt.

When it comes out of the oven, top with basil and parmesan.

ENJOY!

If you make this recipe , be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Print

With ImageWithout Image

Short Rib and Mushroom Pizza

Yield: 6-8

Prep time: 10 MinCook time: 20 MinInactive time: 3 HourTotal time: 3 H & 30 M

Ingredients

Short Ribs

• 4-5 short ribs
• 1 whole head of garlic
• 1 tablespoon whole black pepper
• salt, to taste
• pepper, to taste
• 3-4 sprigs fresh thyme
• 3-4 sprigs fresh rosemary

Pizza

• 1 Whole Foods pizza dough or any dough of choice
• 8 oz mushrooms, I used shiitake
• 1 whole shallot, sliced
• 16 oz fresh mozarella
• 1/2 cup gruyere
• Basil, for topping

Instructions

1. Salt the short ribs on all sides and place them on the counter for 20 minutes. If you can, salt them and place them in the fridge overnight.
2. Heat an oven safe pan or pot on medium high with olive oil. Before adding the short ribs, season with black pepper. Add the Short ribs bone side down first and sear own both sides. Meanwhile, heat the oven to 275
3. While the Short Ribs are searing, Cut the top of a whole head of garlic and place it cut side down on the pan along with the herbs and whole peppercorns.
4. Cover then pan and transfer to the oven. Cook for 2-3 hours rotating them halfway and uncovering them at the last 30 minutes(before uncovering them,make sure they're already tender).
5. Remove from the oven, place them on a plate and shred.

1. Remove the garlic bulbs from the roasted head and place them in a small bowl, smash them until you get a paste (add a little bit of the oil from the short rib pan to help it spread on the pizza)
2. Place the Pan with the fat/oil on the stove on medium-high heat. Add the Mushrooms and cook for about 3 minutes, stirring constantly. Remove from the pan and place them in a paper towel lined plate.
3. Next, do the same with the shallot slices. Cook them in the oil until translucent and almost crispy. Place them in a paper towel lined plate as well.
4. Pre-heat your oven to 500 degrees. Roll out your dough on a lightly floured surface into a large circle (or rectangle) Spread the garlic paste onto the dough, Next add the chopped/shredded short ribs, then the mushrooms, then the cheese and shallots. Place on a baking sheet or pizza stone and bake for about 15 minutes, or until the dough is golden brown and the cheese is bubbly.
5. Top with Fresh basil and parmesan if desired.
6. Enjoy

Nutrition Facts

Calories

629.77

Fat (grams)

41.55

Sat. Fat (grams)

20.09

Carbs (grams)

29.11

Fiber (grams)

2.44

Net carbs

26.68

Sugar (grams)

2.34

Protein (grams)

35.82

Sodium (milligrams)

774.16

Cholesterol (grams)

123.20

Did you make this recipe?

Tag @inspiredwithatwist on instagram and hashtag it #inspiredwithatwist

---