Season your short ribs generously with salt and pepper. Heat a large skillet over medium-high heat and add a splash of oil. Sear the ribs for 3-4 minutes on each side until they develop a rich brown crust.

Once seared, transfer the ribs to a slow cooker and add enough beef broth to cover them partially. Cook on low for 6-8 hours until the meat is tender and easily shreds with a fork.

In a saucepan over medium heat, melt 2 tablespoons of butter. Add chopped onions and minced garlic, sautéing for about 5 minutes until they become translucent and fragrant. Pour in the heavy cream and stir in shredded smoked gouda.

On a lightly floured surface, roll out your pizza dough into a 12-inch round. Transfer the dough to a baking sheet lined with parchment paper or a preheated pizza stone.

Spread a generous layer of the creamy smoked gouda sauce over the pizza dough, leaving a small border for the crust. Distribute the shredded short ribs evenly on top.

Preheat your oven to 475°F (245°C) and place your assembled pizza directly inside. Bake for 12-15 minutes or until the crust is golden brown and crispy.

Once baked, remove the Short Rib Pizza from the oven and allow it to cool for about 5 minutes. Garnish with fresh herbs and a drizzle of olive oil, then slice and serve.