Short Rib Fever: Short Rib, Brie and Ricotta Pizza with Caramelized Onions

By Erika on October 11th, 2013 / / 2 Comments

Short Rib, Brie and Ricotta Pizza with Caramelized Onions The Hopeless Housewife

Short Rib fever Week ends with this spectacular recipe that you really should make over the weekend…This Short Rib, Brie and Ricotta Pizza with Caramelized Onions recipe came to me in the middle of the night and sometimes when that happens it’s a disaster in the kitchen the next day when I’m trying to figure out how to make it all work. This is definitely not one of those times. Short ribs are one of those things…if you make them right…oh baby. And if you make them wrong…oh boy. I would rather eat an old shoe than try to gnaw on a bad short rib. Now I can make them in my sleep practically and I think that’s why I was thinking up this recipe while I was dozing off.

I have a serious love for short ribs so I am testing it every which way, upside down, backwards and forwards. This one was easy. I used the braising liquid over the dough and it sure makes for a delicious sauce. The different cheeses all compliment each other and it turns out that yummy melted brie is divine with short ribs! Then for a little sweetness I tossed on some caramelized onions…oh BABY!  Plan ahead if you’re making this- toss the short ribs in earlier in the day so they’re nice and tender and delicious when you go to make the pizza. Oh! And also, let the pizza dough rise even if it doesn’t say it on the package (see below)

Short Rib Fever: Short Rib, Brie and Ricotta Pizza with Caramelized Onions

Short Rib Fever: Short Rib, Brie and Ricotta Pizza with Caramelized Onions


For the short ribs:

  • 4 meaty bone-in short ribs (you can find these at the butcher or higher end grocery stores)
  • 1 tsp salt
  • 1 tsp freshly cracked pepper
  • 2 tsp vegetable oil
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 onion, chopped
  • 2 tsp garlic, minced finely
  • 1 6-ounce can tomato paste (about 3/4 cup)
  • 1 1/2 cups red wine
  • 2 cups beef stock
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 1 bay leaf

For the Pizza:

  • Store-bought pizza dough
  • ½ white onion, sliced into 1/4″ slices
  • 2 teaspoons butter
  • 2 cups shredded mozzarella
  • 3/4 up whole milk ricotta
  • 1/2 cup shredded white cheddar
  • 8 ounces brie, cut into squares with rind


  1. Start the Short Ribs. Preheat oven to 275 degrees. Season the short ribs with salt and pepper. In a heavy oven-proof dutch oven, heat the vegetable oil over medium-high heat and sear each side of the short ribs until they are a nice caramelized brown, about 3 minutes per side. Remove from the dutch oven (do not clean out) and set aside.
  2. Purée celery, carrots and onion in a food processor. Add to the same dutch oven over medium heat and sauté until tender, scraping the brown bits from the bottom of the pan. Stir in garlic and sauté another minute. Add tomato paste and continue to sauté for another 2 minutes. Add red wine and deglaze pan, making sure to incorporate any brown bits from the bottom of the pan. Add beef stock, sage, thyme and bay leaves and stir well, cooking until it starts to bubble.
  3. Lay the seared short ribs on top of the vegetables and cover the dutch oven. Place in oven and cook for about 3-4 hours, until the short ribs are very tender and fall off the bone (I do mine in 3 hours and they’re quite tender).
  4. Start the rest of the Pizza. Place dough in medium sized bowl, cover with plastic wrap, and let rise for an hour. (Must have at least 20 minutes to rise, but will work better if you let it sit longer.)
  5. While dough is rising, caramelize the onion. In a small sauté pan, heat butter over medium heat. Add onion slices and stir until tender and a nice caramelized color. Remove from heat and set aside.
  6. Rub a pizza stone or round baking sheet with olive oil and push out onto the stone. Press the dough out to make a nice circular shape, let rise for 10-15 minutes longer.
  7. Remove short ribs from the dutch oven and pull meat off the bone, removing fat. If there is excess fat on the top of the braising liquid, use a baster to remove it. If sauce is too thin, put it on the stove over medium to medium high heat and reduce the liquid. Season with salt and pepper to taste AFTER reducing the liquid.
  8. Cover pizza dough with the short rib braising liquid for the sauce. Cover with mozzarella then sprinkle ricotta across the pizza. Distribute chunks of short rib meat then white cheddar and brie. Finish with caramelized onions across the pizza. Bake in the oven at 425 for 10-15 minutes or until crust is golden brown and cheese is bubbly. Serve immediately.


Ready to go in the oven! Mmmm mmmmm….

Short Rib, Brie and Ricotta Piza with Caramelized Onions The Hopeless Housewife

show comments 2 responses

  • This pizza is my exact definition of heaven. Seriously. This pizza is a contender for my last meal. Neeeeeed to make this!!

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