Beer-Braised Short Rib Pizza with Horseradish Cream

Serves 4 · 40 min prep · 180 min cook

Ingredients

• 2 lb bone-in beef short ribs
• 12 oz dark stout beer
• 1 cup beef broth
• 1 lb pizza dough
• 8 oz fresh mozzarella
• 4 oz provolone cheese
• 1 yellow onion
• 2 carrots
• 4 garlic cloves
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 1/2 cup sour cream
• 2 tbsp prepared horseradish
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp flour
• 1 tbsp cornmeal

Instructions

1. 1Season the short ribs generously with salt and pepper, then sear them in a hot Dutch oven with olive oil until deeply browned on all sides; remove and set aside.
2. 2Sauté chopped onion, carrots, and smashed garlic in the same pot until softened, then stir in tomato paste and cook until it darkens slightly.
3. 3Deglaze with the stout beer, scraping the bottom, return the ribs, add broth and rosemary, cover, and braise in a moderate oven until the meat is fall-apart tender.
4. 4Remove the ribs, shred the meat, discarding bones and excess fat, then simmer the braising liquid until slightly reduced and glossy; toss the shredded meat with some of the sauce.
5. 5Stir sour cream with horseradish and salt and pepper to make a cool, sharp cream; chill until serving.
6. 6Stretch the pizza dough on a cornmeal-dusted peel. Scatter shredded mozzarella and provolone evenly, then pile on the beer-braised short rib meat.
7. 7Bake on a preheated stone at high heat until the crust is crisp and golden and the cheese is melted and bubbling.
8. 8Remove the pizza, let it rest one minute, then drizzle or dollop the horseradish cream over the top.
9. 9Slice into generous pieces and serve immediately while the contrast of hot rich meat and cool cream is at its peak.
10. 10Pair each slice with the same stout or a lighter lager to keep the beer-and-pizza celebration going.