Short Rib Nachos Recipe

Season and sear

Pat the short rib pieces dry with paper towels. Season all over with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add 2 tbsp vegetable oil. When oil is shimmering, sear short rib pieces in batches (do not overcrowd) until deeply browned on all sides, about 3–4 minutes per side. Transfer seared pieces to a plate and set aside.

Sweat aromatics

Reduce heat to medium, add the chopped onion to the pot and a small pinch of salt. Cook, stirring, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the chili

Stir in 2 tbsp tomato paste and cook 1–2 minutes until it darkens slightly. Add 2 tsp ancho chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano; stir and cook 30–60 seconds to bloom the spices. Return the seared short rib to the pot. Pour in 2 cups beef broth and 1 cup dark beer (or additional broth) to deglaze, scraping up browned bits. Add 1 tbsp minced chipotle in adobo, 1 tbsp brown sugar, 1 tbsp red wine vinegar, and 1 bay leaf. Bring to a gentle simmer.

Braise

Cover the pot with a lid slightly ajar, reduce heat to low, and simmer gently until the short ribs are fork-tender and falling apart, about 2 to 2 1/2 hours. Alternatively, transfer to a 300°F (150°C) oven and braise for the same time. Check every 30 minutes and add a splash of beef broth if liquid is evaporating too quickly.

Shred and reduce

When tender, remove short rib pieces and shred using two forks or chop coarsely. Discard bay leaf. Return shredded meat to the pot and simmer uncovered over medium heat for 10–15 minutes to thicken the sauce and concentrate flavors. Taste and adjust seasoning with salt, pepper, or a splash more vinegar if needed. Keep warm.

Prepare slurry (optional)

If you want a particularly stable, smooth queso, whisk 1 tsp cornstarch with 1 tsp cold water until dissolved and set aside.

Warm dairy

In a medium saucepan over low heat, combine 1 cup whole milk and 1/2 cup heavy cream. Warm gently — do not boil — until steam rises and small bubbles form at the edge, about 3–5 minutes.

Melt cheeses

Lower heat to very low. Add the 6 oz shredded white American cheese and 4 oz shredded sharp cheddar a handful at a time, stirring constantly with a whisk or spatula until fully melted and smooth. Add the 2 oz cream cheese cubes and whisk to incorporate. If using the cornstarch slurry, whisk it in now and cook 1–2 minutes until the queso thickens slightly.

Finish queso

Season with 1/4 tsp ground white pepper and 1/2 tsp salt (adjust to taste). Keep the queso warm on the lowest heat or hold in a small slow cooker on the warm setting, stirring occasionally so it stays smooth.

Arrange chips

Preheat oven to 375°F (190°C). On a large rimmed baking sheet or oven-safe platter, spread half the tortilla chips into an even layer.

Layer short rib and queso

Spoon half of the warm short rib chili over the chips in an even layer. Drizzle about half of the warm queso over the meat. Add the remaining chips in a second layer and top with the rest of the short rib and queso so the chips are well covered.

Bake to meld (optional)

Bake the assembled nachos in the preheated oven for 6–8 minutes just to warm through and help the queso cling to chips. Remove from oven.

Garnish and serve

Scatter pickled jalapeños, pickled red onions, diced avocado or dollops of guacamole, cilantro, and sliced green onions over the nachos. Drizzle or dollop sour cream/crema and sprinkle crumbled queso fresco or cotija if using. Serve immediately with lime wedges on the side for squeezing.

Leftover storage

Store any leftover shredded short rib chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth. Queso will firm up when chilled; reheat slowly over low heat with a splash of milk, whisking until smooth.