Short Rib Nachos




beef short ribs blended oil 1 onion, diced 1 red pepper, diced 1 jalapeno or poblano (green pepper with heat level to taste), diced garlic, diced small cumin red pepper flake coriander salt/pepper chili pepper flour 1 Can of petite diced tomatoes fresh cilantro 1 Can of black beans nacho chips Optional cold toppings: lettuce, diced tomatoes, red onions, scallions, sour cream

Nutritional information

No nutrition information available


1. Add oil and heat pan to smoking. Blot dry and salt/pepper short ribs. Sear ribs on all sides. Set aside. 2. Turn down heat in pan and sweat onions and peppers until desired consistency. Add garlic and sweat for another minute. Add spices and toast for another minute. Add tablespoon of tomato paste and cook for another minute. Dust with flour and toast for another minute. Add can tomatoes, place short ribs on top and simmer. 3. Braise ribs by transferring to slow cooker on low for at least 4 hrs or cover with foil and place in 300 degree oven for 2-2.5 hrs (Periodically check that braising liquid is sufficient. If not, add water or beef broth or even beer!). 4. When meat is falling off bone, shred with fork and mix with braising sauce and fresh cilantro. Spread nachos on oven-safe serving dish. Cover with drained black beans, short ribs, and cheese. Heat in over until cheese is melted. 5. Add cold toppings such as shredded lettuce, diced tomatoes, red onions, scallions, sour cream, etc.