In a large pot, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then add them to the pot, browning on all sides for about 5–7 minutes. Remove the short ribs and set them aside.

In the same pot, add the diced onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for about 2–3 minutes, reducing slightly.

Return the short ribs to the pot along with beef broth, Worcestershire sauce, thyme, and salt and pepper. Bring to a boil, then cover and reduce the heat to low, simmering for about 2–3 hours.

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Gradually add the heavy cream, stirring until smooth, then stir in the shredded smoked gouda until melted.

Preheat your oven to 475°F (245°C). Roll out your pizza crust to your desired thickness on a floured surface.

Spread a layer of gouda cream sauce over the pizza crust, leaving room at the edges. Shred the braised short ribs and distribute evenly over the sauce.

Sprinkle additional shredded smoked gouda cheese on top. Bake in the preheated oven for 12–15 minutes until the crust is golden brown and the cheese is bubbly.

Remove the pizza from the oven, let cool for a few minutes, and garnish with chopped parsley before slicing.