BBQ Short Rib Nachos with Homemade Chips & Mexican Crema

Flavor-Packed Nacho Night Just Got an Upgrade

These BBQ Short Rib Nachos aren’t just a snack — they’re a full-blown event.
Picture this: tender, smoky short ribs slow-braised to perfection, layered over crispy homemade tortilla chips, then smothered with creamy yellow queso, fresh pico de gallo, a dollop of guacamole, and a final drizzle of cool Mexican crema to bring it all together.

This is nacho night-leveled all the way up.

Whether you’re hosting a game day crowd or just showing off on a weeknight, this recipe brings big flavor, bold textures, and undeniable heat.

Why You’ll Love These Short Rib Nachos

These aren’t your average nachos. They’re a flavor explosion. Here’s why this recipe is worth saving (and sharing):

• Fall-apart tender beef short ribs, braised in bold, smoky flavor
• Crispy homemade chips that totally outshine the store-bought kind
• Velvety queso that clings to every bite
• Bold Mexican toppings like fresh pico de gallo, zesty guacamole, and cool crema
• Perfect for game days, parties, or dinner when you want to show out

Ingredients List

How to Make the Best BBQ Short Rib Nachos

Step 1: Braise the Short Ribs

Season 2 lbs of boneless beef short ribs with kosher salt and a sprinkle of AP seasoning. Sear the ribs in a hot skillet or Dutch oven until deeply browned on all sides. Remove and set aside.

In the same skillet, sauté your chopped onion, carrot, celery, and halved garlic until fragrant and softened. Stir in tomato paste and cook for 2 minutes to deepen the flavor.

Add in your chiles (California, Ancho, or chipotles in adobo), oregano, cumin, chili powder, Sazón, and beef broth.

Return the short ribs to the pot. You can either:

• Pressure cook on high for 1 hour, or
• Braise in the oven at 325°F for 3.5 hours

Once tender, shred the meat and toss it in your favorite BBQ sauce (we used Mr. Make It Happen BBQ Sauce) and keep warm.

Step 2: Make the Pico de Gallo

In a small bowl, combine:

• 1 cup diced tomatoes
• ¼ cup chopped cilantro
• 1–2 diced jalapeños
• ½ finely diced red onion
• Zest & juice of 1 lime
• Salt and pepper to taste

Let the flavors meld for 15 minutes.

Step 3: Mash Up the Guacamole

In another bowl, mash together:

• 3 ripe avocados
• ¼ cup diced red onion
• ¼ cup chopped cilantro
• 1–2 chopped jalapeños
• A pinch of cumin, AP seasoning, and chicken bouillon powder to taste

Mix and adjust the flavor until it’s just right.

Step 4: Whip Up the Creamy Queso

In a small saucepan:

1. Melt 1 tbsp butter and whisk in 1 tbsp flour.
2. Slowly add 1 cup milk or half & half, simmer gently.
3. Stir in cheeses: 1½ cups shredded cheddar + ½ cup American or Velveeta.
4. Season with garlic powder, onion powder, smoked paprika, and salt.
5. Optional: Add green chiles or jalapeños for kick.

Keep warm for drizzling later!

Step 5: Fry Homemade Tortilla Chips

Cut your tortillas into quarters and fry in 350°F oil until golden and crispy.

Drain on paper towels and season lightly with salt.

Step 6: Assemble the Nachos

Grab a large sheet tray, plate, or cast iron skillet. Then layer:

1. A generous base of homemade tortilla chips
2. Shredded BBQ short ribs
3. Warm creamy queso
4. Spoonfuls of pico de gallo
5. Guacamole
6. Drizzle with Mexican crema (or thinned sour cream with lime)

Garnish with extra cilantro, sliced jalapeños, and lime wedges if you’re feeling extra festive.

Final Thoughts

Nachos will never be the same again — and that’s the point. Whether it’s a celebration or a casual Friday night, these BBQ Short Rib Nachos bring bold flavor, serious comfort, and big-time bragging rights.

If you make them, tag me @MrMakeItHappen so I can see your masterpiece!

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