Braised Short Rib & Caramelized Onion Pizza with Smoked Gouda

 

Elevate Your Winter Menu: The Braised Short Rib & Caramelized Onion Pizza

As an Executive Chef and Consultant, I'm always looking for innovative dishes that delight customers and boost your bottom line. With December upon us, diners are craving comfort, warmth, and a touch of indulgence. This Braised Short Rib & Caramelized Onion Pizza with Smoked Gouda is not just a dish; it's a strategic move to capture the lucrative date night market and maximize your profits this holiday season.

Why This Dish is a Winter Winner

This pizza perfectly encapsulates the essence of winter dining: rich flavors, tender textures, and a gourmet appeal. Slow-braised short ribs, sweet caramelized onions, and the smoky notes of Gouda create a sophisticated flavor profile that stands out from typical pizza offerings. It's a dish that signals quality and a special experience, making it ideal for couples seeking an elevated date night meal. Furthermore, the ability to prep the core components (short ribs and onions) in advance significantly improves kitchen efficiency during busy service.

Profitability Analysis: A Recipe for Success

Here’s why this dish is a high-margin superstar:

Metric	Value
Menu Item	Braised Short Rib & Caramelized Onion Pizza
Estimated Food Cost per Pizza	$7.50
Suggested Selling Price	$28.00
Projected Profit Margin	73.2%

" Estimates based on avg. US wholesale prices. Actual costs may vary."

With an exceptional profit margin exceeding 70%, this pizza is designed to be a top performer on your menu. The premium ingredients justify a higher price point, and the labor-intensive braising process is offset by batch cooking, ensuring your kitchen runs smoothly and profitably.

Ingredients & Ratios (Per 12-inch Pizza)

• 12-inch pizza dough ball: 1 (250g)
• Roasted Garlic Olive Oil (base): 1 tbsp
• Shredded Mozzarella: 3 oz (85g)
• Smoked Gouda, shredded: 2 oz (55g)
• Braised Short Rib, shredded: 4 oz (115g)
• Caramelized Onions: 2 oz (55g)
• Fresh Thyme/Rosemary leaves: 1 tsp
• Balsamic Glaze: for drizzle

For Braised Short Ribs (Yields 8-10 servings)

• Bone-in Short Ribs: 5 lbs (2.2kg)
• Kosher Salt & Black Pepper: to taste
• Olive Oil: 2 tbsp
• Yellow Onions, diced: 2 large
• Carrots, diced: 2 large
• Celery, diced: 2 stalks
• Garlic, minced: 6 cloves
• Tomato Paste: 2 tbsp
• Red Wine (Cabernet Sauvignon recommended): 2 cups (470ml)
• Beef Broth: 4 cups (940ml)
• Fresh Thyme sprigs: 4
• Bay Leaves: 2

Production-Ready Cooking Instructions

Part 1: Braised Short Ribs (Prep Ahead for Efficiency)

1. Preheat oven to 325°F (160°C). Season short ribs generously with salt and pepper.
2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear short ribs on all sides until deeply browned. Remove and set aside.
3. Add onions, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes. Add garlic and tomato paste, cook for 2 minutes, stirring constantly.
4. Deglaze with red wine, scraping up any browned bits from the bottom. Bring to a simmer and reduce by half.
5. Return short ribs to the pot. Add beef broth, thyme sprigs, and bay leaves. Bring to a gentle simmer.
6. Cover tightly and transfer to the preheated oven. Braise for 3-4 hours, or until short ribs are fork-tender.
7. Remove short ribs from the pot. Strain the braising liquid, discarding solids. Skim excess fat from the liquid. Shred the short ribs, discarding bones and excess fat. Keep shredded ribs in a small amount of the braising liquid to keep moist. Set aside.

Part 2: Caramelized Onions (Prep Ahead)

1. Slice 2 large yellow onions thinly. Heat 1 tbsp olive oil and 1 tbsp butter in a pan over medium-low heat. Add onions and a pinch of salt. Cook, stirring occasionally, for 30-45 minutes until deeply golden brown and sweet.

Part 3: Assembling & Baking the Pizza

1. Preheat pizza oven to 500-550°F (260-290°C) with a pizza stone or steel, or conventional oven to its highest setting with a pizza stone.
2. Stretch pizza dough to a 12-inch round. Transfer to a lightly floured pizza peel or parchment paper.
3. Brush the dough with roasted garlic olive oil. Evenly spread mozzarella, then smoked gouda.
4. Distribute shredded short rib and caramelized onions over the cheese.
5. Carefully slide the pizza onto the preheated stone/steel.
6. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred.
7. Remove from oven. Garnish with fresh thyme/rosemary leaves and a drizzle of balsamic glaze. Slice and serve immediately.

Chef's Expert Tips for Success

To maximize efficiency, braise the short ribs and caramelize the onions a day or two in advance. Store shredded short ribs in a small amount of their braising liquid to prevent drying out. Ensure your pizza oven is at its peak temperature for a crispy crust. A touch of horseradish cream as a base instead of olive oil could offer an interesting flavor variation, or a dollop served on the side to give an extra kick to the dish.

Allergen Information

This dish contains Dairy (cheese), Wheat (pizza dough), and Sulfites (from red wine in braising liquid).

Frequently Asked Questions (FAQ)

Q: Can the short ribs be prepped entirely in advance?

A: Absolutely. Braised short ribs can be prepared up to 2-3 days in advance and stored, covered, in the refrigerator. Reheat gently with some braising liquid before shredding and topping the pizza.

Q: What's the best way to store leftover braised short ribs?

A: Store shredded short ribs in an airtight container with a small amount of their braising liquid to keep them moist. They will last 3-4 days in the refrigerator.

Q: What wine pairing would you recommend for this pizza?

A: Given the richness of the short ribs and smoked gouda, a robust red wine such as a Cabernet Sauvignon, Syrah/Shiraz, or a Zinfandel would be an excellent choice. The same red wine used for braising is often a great pairing.

Q: Can I use a different type of cheese?

A: While smoked gouda offers a unique and complementary flavor profile, you could experiment with aged provolone, fontina, or even a sharp cheddar for different nuances. Ensure it's a good melting cheese.

Q: How can I ensure the pizza crust is perfectly crispy?

A: A preheated pizza stone or steel is crucial. Allow it to heat in the oven for at least 30-60 minutes before baking the pizza. High oven temperatures (500-550°F / 260-290°C) are also key for a rapid, even bake and crispy crust.