Short-Rib Beer Pizza with Horseradish Cream

Serves 4 · 25 min prep · 150 min cook

Ingredients

• 2 lb bone-in beef short ribs
• 12 oz lager or amber beer
• 1 cup beef broth
• 1 large yellow onion
• 4 garlic cloves
• 4 fresh thyme sprigs
• 1 lb pizza dough
• 10 oz shredded mozzarella
• 1/2 cup sour cream
• 2 tbsp prepared horseradish
• 2 tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 1 tbsp cornmeal

Instructions

1. 1Pat the short ribs dry, season generously with salt and pepper, then sear in a Dutch oven over medium-high heat with olive oil until deeply browned on all sides, about 8 minutes total; remove to a plate.
2. 2Slice the onion and smash the garlic; add both to the pot and cook until softened and starting to caramelize, 5 minutes.
3. 3Sprinkle flour over the onions, stir 1 minute, then pour in the beer and broth while scraping up browned bits; return the ribs and thyme, bring to a simmer.
4. 4Cover and braise in a 325°F oven until the meat is fork-tender and falling off the bone, 2 hours 15 minutes.
5. 5Shred the short-rib meat, discarding bones and excess fat; moisten with a few spoonfuls of the reduced braising liquid and keep warm.
6. 6Raise oven to 475°F with a pizza stone preheating. Stretch dough to 12 inches on a cornmeal-dusted peel.
7. 7Scatter half the mozzarella, top evenly with the shredded beer-braised short rib, then finish with remaining mozzarella.
8. 8Bake until crust is charred at the edges and cheese is molten, 12 to 14 minutes.
9. 9Meanwhile whisk sour cream with horseradish and salt until smooth and spoonable.
10. 10Rest the pizza 2 minutes, slice, then drizzle or dollop the horseradish cream over each piece so it melts slightly into the hot meat.
11. 11Serve hot; the creamy bite balances the rich beer-braised beef for peak shareable pizza-night energy.