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Crispy Shredded Sprouts, Cider Short Rib and Caramelized Shallot Pizza

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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


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.


  • 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.


Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg

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