Short Rib, Pear & Arugula Puff Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Short Ribs
  • 1.5 lb boneless short ribs, cut into 2.5 " cubes (you'll get about 6)
  • 1 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 1 tbsp california garlic powder
  • 1 tbsp fat (I used bacon)
  • 2 cups red wine
  • 1 cup beef broth
  • 1 sweet onion, thinly sliced
  • 3-4 parmesan rinds
  • 1 sheet of puff pastry dough (thawed in fridge for at least 2 hours if purchasing frozen).
  • Short Ribs, shredded
  • 1 pear, sliced ⅛" thin
  • 6 slices of provolone (or about ¾ cup shredded)
  • 2 tsp olive oil
  • 2 cups arugula
Short Ribs:
  1. Preheat your oven to 325.
  2. Next sprinkle your short ribs on all sides with the 1 tbsp kosher salt, coarse pepper and garlic powder. Pat down on the meat (so the spices don't completely fall off) and let sit for about 20 minutes at room temperature.
  3. Next in a pan that is transferrable to the oven (like a casserole dish, dutch oven, metal sauce pan with a lid) place on stove top and set heat to medium high.
  4. Add your 1 tbsp of fat and then add your short ribs, browning all sides about 2 minutes per side. Remove short ribs after they have browned, set aside.
  5. Next you're going to deglaze your pan, still leaving on stovetop over medium heat, add your red wine. Scrape the bottom of the pan to get all of the good fat and seasoning from browning your short ribs. About 2 minutes.
  6. Next add your beef broth and sweet onion slices. Bring to a boil. Add your parmesan rinds and your short ribs. Turn off heat. Cover with lid and place in preheated oven for 2-3 hours or until meat falls tears apart easily (super tender. this took my oven 3 hours).
  7. Remove short ribs from oven when done and set aside until ready to use (or let cool and place in fridge if you aren't going to use right away. You may scoop fat off and discard as it separates in fridge).
  8. Tear meat apart into smaller pieces for pizza.
  1. Preheat oven to 425 and remove thawed puff pastry dough from the fridge.
  2. Next on a baking sheet lay down a piece of parchment flavor and dust with flour. Unroll puff pastry onto parchment and sprinkle with a little more flour (so it isn't sticky to work with).
  3. Add shredded short rib pieces to center of puff pastry leaving about ½" of dough on the border untouched.
  4. Next add your provolone on top and then follow with your thinly sliced pears.
  5. Drizzle with 2 tsp of olive oil. And then fold over the edges of dough to create a thicker crust (see photos).
  6. Place pizza into oven for about 20-25 minutes or until pastry is puffed and cooked through (light golden brown color on the crust).
  7. Remove from oven and sprinkle with arugula. Serve.
Recipe by My Lavender Blues at