Why So Serious? Short Rib Nachos Recipe

Season and sear

Pat short ribs dry. Season evenly with 1.5 tsp kosher salt and 1 tsp black pepper. Heat 2 tbs vegetable oil in a heavy ovenproof pot or Dutch oven over medium-high heat. Sear short ribs 2–3 minutes per side until deeply browned. Remove and set aside.

Sauté aromatics

Reduce heat to medium. Add chopped onion (about 1 cup) to the pot and cook 4–5 minutes until softened. Add 4 minced garlic cloves and 2 tbs tomato paste; cook, stirring, 1–2 minutes until fragrant and tomato paste darkens slightly.

Deglaze and braise

Pour in 1/2 cup red wine (or substitute 1/2 cup beef broth) to deglaze, scraping browned bits. Return short ribs to the pot. Add 2 cups beef broth, 1 bay leaf, and 1 tsp thyme. Bring to a simmer, cover, and transfer to a 325°F (160°C) oven or reduce heat to low on stovetop and simmer gently. Cook until fork-tender, about 2.5–3 hours. Alternatively, use a slow cooker on low for 6–7 hours.

Shred

When tender, remove short ribs and let cool slightly. Skim fat from braising liquid if desired and reserve 1/3 cup of the liquid. Shred meat with two forks, discarding bones and excess fat. Toss shredded short rib with a few tablespoons of reserved braising liquid to keep moist. Keep warm.

Pat 12 shrimp dry. Toss with 1 tbs olive oil, 1 tsp kosher salt, 1/2 tsp smoked paprika, 1/4 tsp cayenne, and 1 tbs lime juice. Heat a skillet over medium-high and cook shrimp 1.5–2 minutes per side (just until opaque). Remove from heat and keep warm. If making ahead, undercook slightly and finish on loaded nachos.

Make a roux

In a small saucepan, melt 2 tbs unsalted butter over medium heat. Whisk in 2 tbs flour and cook 1–2 minutes, stirring, until mixture is bubbling and pale golden (do not brown).

Finish sauce

Slowly whisk in 1 cup whole milk until smooth. Bring to a gentle simmer to thicken, 3–4 minutes. Remove from heat and stir in 1 cup sharp cheddar and 1/2 cup monterey jack until melted and smooth. Add 1/2 tsp mustard, 1/2 tsp hot sauce, and 1/4 tsp salt. Keep warm; if it thickens too much, whisk in a tablespoon of reserved braising liquid or milk to loosen.

Combine 1 cup diced mango, 1/4 cup red bell pepper, 2 tbs finely diced red onion, 2 tbs chopped cilantro, 1 tbs lime juice, 1/4 tsp salt, and 1/2 tsp honey (optional) in a bowl. Taste and adjust salt or lime. Chill until ready to serve.

Preheat oven to 425°F (220°C). Arrange 12 cups sturdy tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter (use two sheets if necessary).

Scatter shredded short rib evenly over chips, reserving a little to finish. Sprinkle 3/4 cup rinsed black beans over the top. Nestle cooked shrimp among the chips (or reserve to add after baking if preferred).

Drizzle warm cheese sauce evenly over the piled chips, ribs, beans, and shrimp. Add a few slices of pickled jalapeños if using.

Bake in the preheated oven 6–8 minutes until cheese sauce is bubbling and chips at the edges are golden. If you reserved shrimp to avoid overcooking, add them now and bake 2 more minutes just to heat through.

Remove from oven. Dollop 1/2 cup sour cream in several spots or drizzle across. Spoon mango relish across the top. Scatter 1/4 cup chopped cilantro and sliced scallions. Serve immediately with lime wedges for squeezing.