Slow-Braised Ancho Chile Short Rib Nachos

Slow-Braised Ancho Chile Short Rib Nachos



Short Rib Nachos Ingredients

  • 3 lbs. Sterling Silver Premium Beef Bone-in Short Ribs
  • 3 Tbsp. olive oil
  • 1 Tbsp. kosher salt
  • 1 Tbsp. freshly ground black pepper
  • 2 Tbsp. ground ancho pepper
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 medium yellow onion, finely chopped
  • 1 carrot, medium dice
  • 3 stalks celery, chopped
  • 4 garlic cloves, minced
  • 3 cups red chili puree
  • 2 cups stout beer
  • 6 cups beef broth, divided, plus up to ½ cup more, as needed
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 stick unsalted butter
  • 1 cup all-purpose flour

American Mac and Cheese Sauce Ingredients

  • 2 Tbsp. unsalted butter
  • 1 cup minced garlic
  • 1 cup white wine
  • ½ gal. heavy cream
  • 6 cups white American cheese
  • 1 cup roux, if needed
  • 1 Tbsp. salt
  • 1 tsp. white pepper

Caramelized Onions Ingredients

  • 2 Tbsp. olive oil
  • 1 medium yellow onion, cut in half and sliced
  • To taste salt and pepper, white corn chips

Garnishes Ingredients

  • Diced jalapeños
  • Diced tomatoes


  • Toast brioche buns, spread some Garlic Aioli on each, add Ground Short Rib Cheeseburger and top with Pickled Vegetables. Use toothpick to hold top on.

Short Rib Nachos Preparation

  1. Preheat oven to 350°F and arrange a rack in lower third. Add olive oil to Dutch oven or heavy saucepan with tight-fitting lid over high heat.
  2. Season ribs all over with salt and pepper; add them to pan in single layer (work in batches if necessary), and sear, turning occasionally, until ribs are deep brown all over, about 15 minutes total. Transfer to platter and set aside.
  3. Reduce heat to medium and add onions to Dutch oven. Season with pinch of salt and cook until browned and softened, about 8 minutes.
  4. Stir in ancho pepper, cumin, coriander, carrots, celery, garlic, and red chili puree and cook for 1 minute, stirring; then add beer, 5 cups beef broth and thyme and rosemary sprigs. Scrape bottom of pan to dislodge any browned bits, bring to boil, and add short ribs back in.
  5. Cover with aluminum foil and lid and place in oven. Braise until meat is very tender, about 3 hours.
  6. While short ribs are cooking, make roux. Melt butter in small saucepan over medium heat. Whisk in flour and cook, stirring with wooden spoon, for 2 minutes to cook off taste of raw flour. Remove saucepan from heat and set aside.
  7. When short ribs are done, use slotted spoon to transfer meat to a platter. Remove herb sprigs and discard them. With large metal spoon, skim some fat from top of braising liquid.
  8. Return Dutch oven to stovetop over medium heat, add remaining 1 cup of beef broth, and bring to gentle simmer. Finish with more salt if needed.
  9. Whisk in reserved roux a little at a time until braising liquid thickens into gravy. (If it seems too thick, add a bit more beef broth.) Gently simmer gravy, whisking occasionally, about 15 minutes.
    7- Meanwhile, remove bones from short ribs along with excess fat and gristle and shred meat into small, bite-size pieces. Add meat to gravy. Add more salt if needed.

American Mac and Cheese Sauce

  1. Melt butter in 2-quart sauce pot, add garlic and sweat for 2 minutes. Deglaze with white wine and reduce by half.
  2. Add heavy cream, bring to boil and simmer.
  3. Slowly add cheese to melt into cream. Bring to boil; thicken if needed with roux or add more cheese, depending on how cheesy you like it. Finish with salt and pepper.

Caramelized Onions

  1. In medium sauce pot, heat oil on high. Add onions. Stirring onions, cook for 2 minutes on high; then turn to medium and cook onions until golden brown. Season with salt and pepper. Set aside for nachos.