Grilled Short Rib and Ricotta Pizza

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Grilled Short Rib and Ricotta Pizza
  • 1 Cappello's Naked Crust
  • 4 bone-in short ribs*
  • 2 tablespoons oil
  • 1 onion, sliced
  • 4 cloves garlic, sliced
  • 3 cups beef broth
  • 2 sprigs thyme and rosemary
  • 1/4 cup pizza sauce
  • 1/4 cup shredded sharp cheddar
  • 1/3 cup ricotta cheese
  • salt and pepper

*makes enough meat for 2-4 pizzas or very yummy leftovers

Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.

Lower the heat to medium. Add the garlic and onions to the pan and cook until soft and translucent for 2 minutes. Splash a bit of the broth and scrape the bottom of the pan to release all the flavor bits.

Add the broth, 1 teaspoon kosher salt and lots of freshly ground black pepper and bring to a boil.

Add the ribs, thyme and rosemary sprigs to the liquid.

Place in the oven and cook for 3 1/2-4 hrs or until fork tender and falling off the bone.

Set ribs aside to cool.

Turn your grill to medium heat.

Spread the pizza sauce onto the crust then top with cheddar cheese.

Slice the meat and add it to the pizza as well as dollops of the ricotta and the cooked-down onions from the pan.

Bake for 11-14 minutes directly on the grates or on a grill safe pan.

Top with flaky salt and pepper.

Kids can do:

  • Season the ribs
  • Help measure ingredients
  • Add the toppings