Short Rib Nachos Recipe

Season and sear

Preheat oven to 325°F (160°C). Pat short ribs dry and season all over with kosher salt and black pepper. Heat a large Dutch oven or ovenproof heavy pot over medium-high heat and add vegetable oil. When shimmering, sear short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer seared ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add chopped onion, carrot, and celery to the pot and cook, stirring, until softened and lightly browned, about 6–8 minutes. Add smashed garlic and tomato paste; cook 1–2 minutes until fragrant and tomato paste darkens.

Deglaze and braise

Pour in red wine to deglaze, scraping up browned bits from the bottom. Let wine reduce by half (2–3 minutes). Return short ribs to the pot. Add beef stock to mostly submerge ribs (about 2 cups), add bay leaf, oregano, and chili powder. Bring to a simmer, cover with lid, and transfer to oven. Braise until meat is tender and falling from the bone, 2.5–3 hours.

Shred and finish

Remove pot from oven and transfer short ribs to a tray. Strain braising liquid into a bowl, skim off excess fat if desired, and reserve 1/2 cup of the liquid. Use two forks to shred the beef, discarding bones and excess fat. Mix shredded short rib with the reserved braising liquid to keep it moist and flavorful. Keep warm until assembling nachos.

In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1–2 minutes to make a roux, stirring constantly so it does not brown. Slowly whisk in whole milk and half-and-half, whisking until smooth. Bring mixture to a gentle simmer and thicken for 2–3 minutes.

Reduce heat to low. Add cream cheese and stir until melted and incorporated. Gradually add shredded cheddar and monterey jack a handful at a time, stirring until smooth before adding more to prevent clumping. Stir in ground cumin, salt, and diced jalapeno (if using). Keep queso warm on the lowest heat, stirring occasionally. If too thick, thin with 1–2 tablespoons milk.

Arrange chips

Preheat broiler to high or oven to 475°F (245°C). On a large ovenproof sheet or platter, arrange half of the tortilla chips in an even layer.

First layer

Spoon about half of the shredded short rib evenly over the chips. Drizzle or spoon about half of the queso over the meat and chips. Scatter one-third of the shredded lettuce, one-third of the pico de gallo, a few slices of black olives, and some pickled jalapenos.

Second layer and melt

Top with remaining chips in another even layer. Add the remaining short rib and queso. Place under the preheated broiler for 2–3 minutes, watching closely, until cheese begins to bubble and edges of chips are lightly toasted. Alternatively, bake at 475°F for 4–6 minutes.

Finish toppings

Remove nachos from oven. Spoon dollops of sour cream and guacamole across the top, add remaining pico de gallo, shredded lettuce, sliced black olives, pickled jalapenos, and sprinkle chopped cilantro. Crumble cotija cheese over if using. Serve immediately with lime wedges and hot sauce on the side.

Short ribs can be braised 1–2 days ahead and refrigerated; reheat gently with reserved braising liquid. Queso can be kept warm in a small slow cooker or reheated over low heat with a splash of milk. Assemble and broil just before serving to keep chips crisp.