Nachos - Short Rib Recipe

Season and sear

Pat short ribs dry and season evenly with kosher salt and black pepper. Heat vegetable oil in a heavy Dutch oven or large ovenproof pot over medium-high heat until shimmering. Add short ribs in a single layer (work in batches if needed) and sear 3-4 minutes per side until deeply browned. Transfer seared ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add diced onion, carrot and celery to the pot and sauté 6-8 minutes until softened and beginning to brown. Add minced garlic and cook 30-45 seconds until fragrant. Stir in tomato paste and cook 1-2 minutes to caramelize the paste.

Deglaze and braise

Add chopped chipotle and brown sugar, stir, then pour in red wine to deglaze the pot, scraping up browned bits from the bottom. Let the wine reduce by half (about 3-4 minutes). Return short ribs to the pot and add beef stock, bay leaf and thyme. Bring to a simmer, cover, and transfer to a 325°F (160°C) oven or reduce heat to low on the stovetop. Braise until meat is fork-tender, about 2.5 to 3 hours.

Shred and reduce

Remove short ribs from braising liquid and let cool slightly. Shred meat with two forks, discarding any excess fat, bones, bay leaf and thyme stems. Meanwhile, skim fat from the braising liquid and place the liquid in a saucepan. Simmer and reduce sauce 8-10 minutes until slightly thickened; taste and adjust seasoning. Toss shredded short rib with enough reduced sauce to moisten (about 3/4 cup). Keep warm.

Make roux

In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1-2 minutes, whisking constantly, until the mixture is bubbly and lightly golden (this cooks the raw flour taste).

Finish sauce

Slowly whisk in the milk until smooth. Bring to a gentle simmer, whisking, until the sauce thickens slightly, about 3-4 minutes. Reduce heat to low and stir in cream cheese until melted and smooth. Remove from heat and whisk in shredded cheddar and monterey jack a handful at a time until fully melted. Stir in Dijon mustard, smoked paprika, hot sauce and salt. Keep warm (if the sauce thickens too much, whisk in 1-2 tbs warm milk).

Arrange chips

Preheat oven to 375°F (190°C). On a large ovenproof sheet or two baking sheets, spread half the tortilla chips in an even layer. Spoon a third of the cheese sauce over the chips, then scatter half the shredded short rib and a few pickled jalapeños, diced tomato and a sprinkle of green onions.

Bake and layer

Top with remaining chips and repeat: pour remaining cheese sauce, the rest of the short rib, and remaining jalapeños. Bake in preheated oven 8-10 minutes until chips are warmed through and the cheese sauce is bubbly. If you want extra browning, broil 1-2 minutes while watching closely.

Finish and serve

Remove nachos from oven. Drizzle crema or dotted sour cream over the top, sprinkle chopped cilantro, sliced green onions and crumbled cotija. Serve immediately with lime wedges on the side to squeeze over the nachos.