Crispy Shredded Sprouts, Cider Short Rib and Caramelized Shallot Pizza.
I’m giving you a big fat autumn hug in the form of pizza.
A big fat HIGH MAINTENANCE autumn hug. That’s what this is.
As usual though, it’s totally worth it!
So while I’ve been doing book tour things, I’ve received one question over and over and over again. Everybody asks what I’m craving or what my favorite recipe from the blog or book is, and, well… I’m the worst at favorites.
I mean, monthly favorites I can do, but forever favorites? Now that’s nearly impossible. Don’t even attempt to ask my favorite movie, because it probably falls somewhere between Dirty Dancing, Beaches and then some terrible (yet wonderful) trash like Wedding Crashers.
If you ask my favorite song, I’ll give you four James Taylor ones but also throw in a few old school Whitney titles with anything 90s I can get my hands on and whatever current top 40 lyrics I’m flipping at the moment.
Favorite book is just a lost cause. How about ALL the books?
And favorite food? HAHAHAHAHAHAHAHA.
What does that even mean?
I’ve been defining my favorite recipes in the book and on the blog by seasons. This seems like a fair gesture where we all win. I still haven’t had any cravings, which is probably the most depressing thing ever since I was SO looking forward to chocolate covered pickles or something. But favorite recipes I can do – especially during my favorite season.
So my response for the last four weeks? My response that is completely sincere and true and also awful because I wasn’t home to make it? Brussels sprouts pizza.
I know. Weird, right? Followed by a close second of butternut squash lasagna (I’m gonna be real: my version in the book is better than the blog one) and then maybe butternut soup.
But for weeks I’ve been all about this brussels sprouts pizza. Lots of bacon. And I finally got to make it and devour it and it was delicious.
But I still wanted MORE. I wanted to make another version of a brussels pizza, even if it’s a cop out because I’ve already done one. I’m totally certain that pizza is where brussels BELONG.
So I did this.
It is really high maintenance. I mean, you need to braise the short ribs until they are falling off the bone. That takes a few hours. I don’t mind though – especially because short ribs are currently my meat cut of choice, even over pork. And it may sound blasphemous, but I actually love short ribs IN things, as opposed to simply served with some mashed potatoes or something.
Like this stew. Or this flatbread. Or these tacos. OMG those tacos. Ridic.
Therefore, I had no problem braising these babies in cider, caramelizing some onions, crisping up some brussels sprouts and throwing the whole deal on a pizza dough topped with three different cheeses.
Am I in heaven?
Crispy Shredded Sprouts, Cider Short Rib and Caramelized Shallot Pizza
Ingredients
cider braised short ribs
- 5 pounds beef short ribs, about 6 to 8 ribs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/3 cup hard cider
pizza dough
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
crispy sprouts and shallots
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 shallots, sliced
- 2 teaspoons brown sugar
- 1/2 pound brussels sprouts, stems removed and sliced until shredded
- 1 tablespoon olive oil
- 6 ounces fontina cheese, freshly grated
- 4 ounces gruyere cheese, freshly grated
- 2 ounces parmiaggiano-reggiano cheese, freshly grated
Instructions
cider braised short ribs
- Heat a large dutch oven over medium-high heat and add olive oil and butter. Season the short ribs with salt and pepper. Add the short ribs (fat side up) to the pot to sear. Sear until deeply golden on both sides, about 3 minutes per side. Pour in the cider, reduce the heat to medium and allow the alcohol to cook out for a few minutes. Once it is not longer smoking, reduce the heat to low and cover. Cook for 2 1/2 to 3 hours, or until the short ribs are falling off the bone. If at any time the liquid level is low in the pot, add a little stock or more cider. You can do this ahead of time!
- Once the ribs are cooked, remove and let cool until you can tough. Pull the meat from the bone. Note: about halfway through the ribs cook time is when I start the dough.
dough
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
- Preheat oven to 425 degrees. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)
crispy sprouts and shallots
- Heat a large skillet over medium-low heat and add the olive oil and butter. Add in the onions with the sugar and stir to coat. Cook, stirring occaisonally, until the shallots are caramelized, about 15 minutes. Add in the brussels and stir to coat. Increase the heat to medium and cook until the brussels are bright green and crisp, about 5 more minutes. Add a pinch of salt and pepper if desired.
- Brush the pizza dough with the olive oil. Add a few handfuls of cheese to the dough, then cover liberally with the shallots, brussels and short ribs. Top with the remaining cheese. Bake for 25 to 30 minute (or a little less if using the stone) or until the cheese is golden and bubbly. Remove and let cool slightly before serving. If desired, sprinkle a little parmesan cheese and fresh herbs on top.
Did you make this recipe?
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I appreciate you so much!
That answer would be yes.
58 Comments on “Crispy Shredded Sprouts, Cider Short Rib and Caramelized Shallot Pizza.”
RIGHT? What kind of food blogger can have a favorite food? Mine changes by the NANO SECOND.
Except pizza? That is always HIGH UP on the list. Especially when it’s covered with short ribs and brussel sprouts and ALL the goodness. Pinned!
I’ve been going nuts with brussels sprouts lately. Happens to me every year about this time! Looks like the perfect cozy, hearty, amazing fall comfort food pizza! Pinned!
The best pizzas take forever to make and a second to eat. Love this combo!
Totally worth every minute of effort. Pizza Friday is about to get epic!
This definitely will be dinner tonight ,but If you don’t mind i have to switch it out with Bacon instead of braised short ribs ,I have some Smoked Apple Bacon I need to use up. This should go good with a nice Sam Adams Irish Ale!
where can i get a decent price on short ribs? they’re always SO expensive
I get mine at my local Farmer’s Market and they are not pricey at all. Much cheaper than at the large grocery chains.
that’s great, but we don’t have any Farmer’s Markets like that here and even at the grocery stores it’s hard to find short-ribs
I don’t know if this helps you or not, but smaller, family-owned grocery stores in my area always seem to have short ribs at a good price–especially Latino or Eastern European markets. It’s a popular cut of meat for certain types of cuisine, so I think that makes them more widely available and reasonably priced.
this. is. everything.
I am in it for the short ribs alone! Cider braised… yes, please. But the pizza looks incredible too. I just need to get over my fear of making yeast-based breads first!
Oh my goodness this pizza is just too much! I love the idea of braising the short ribs in cider – genius for fall!!
I literally just thought to myself … HOLY EFF YESSS!! Such.a.good.recipe!!
You had me at brussels sprouts… and short ribs… and pizza. Looks amazing!
Emily
http://www.workinggirlafterhours.com
OMG.
i cry just thinking about beaches. def a fav! and omg. pizza. i’ve been craaaaaaving pizza.
Cider short rib? Hello!
Well well well! Hello delicious recipe x
http://www.wild-cherrytree.com
It may be high maintenance, but OMG does it seem like it would be so worth it. Anything with braised short ribs is worth it to me. And brussels.
Next time you are in Austin, head over to the Liberty Bar. THere is a food truck in the back. East Side Kings. Literally the best Brussels sport salad I have ever had (and I don’t love sprouts the way you do). It’s fantastic!!!!
Yum!! This reminds me of a pizza that I had at a restaurant in Milwaukee that had shaved brussels sprouts, bacon (or onion?) jam and a fried egg on it… LOVE!
Oooo… yum. Love brussels sprouts anything- and ps can we talk about how annoying the ‘s’ is at the end of brussels? I always misspell that word! Anyway, this looks killer. My husband would even like it because it has meat! And who does’t love a short rib? So good.
Loving these flavor combos, looks absolutely divine!!
I was looking for a healthy dinner that my brother would also enjoy and this is the best one. I love it, I’m going to make it tomorrow. Thank you so much, I truly needed this.
XX
xwineandlipstick.blogspot.com
I haven’t made a pizza in ages! This looks so good!!
Whaaaaaa?!?!?
Oh ma lord this looks so good! I never tried Brussel sprouts on pizzaaaahhh before! Holy pizza trying this one Xxxxx
holy woah!
OMG this is seriously awesomse. Like so cool. Yum.
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This looks amazing and totally worth the effort. Next time I’m stuck for something to do with short ribs this is for sure going to be high on the list.
Ummmm… Dying right now. These look unreal. Will definitely be making these soon!!!!
Oh man I have short ribs in the slow cooker now. I think my husband would have a fit if I said I was going to use them on pizza. This looks so amazing though. And I am pregnant so that means I win.
I’m surprised that my keyboard isn’t currenlty covered in saliva because HELLOOOOOOOOOOO, this looks so effing good. ugh.
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Right now I’m going through a Brussels sprouts phase. And combine that with short ribs and caramelized onions on top of a pizza? I’m in :D
This recipe combines so many of my favorite things. Thanks for sharing!
OMG this looks so delicious! I’ve never had a pizza with brussel sprouts, what a great idea! I can’t wait to try it.
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That pizza is a religion.
Looks delicious. Can’t wait to try this recipe!
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