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Short Rib Nachos
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5 from 1 vote

BBQ Short Rib Recipe

If you’ve ever wanted to transform nachos into the ultimate dinner-party centerpiece or the MVP of game day, these BBQ Short Rib Nachos are calling your name. We’re talking juicy, slow-braised short ribs, crispy homemade chips, and silky smooth queso layered with guacamole, fresh pico, and a drizzle of Mexican crema. It’s bold, beautiful, and built to impress.
Prep Time30 minutes
Cook Time3 hours 30 minutes
If Pressure Cooking Beef1 hour
Total Time4 hours
Course: Appetizer, BBQ & Grilling, Snack
Cuisine: American
Servings: 8 people
Author: Matt Price

Equipment

Ingredients

Braised BBQ Short Ribs

  • 2 lbs boneless beef short ribs
  • 2 tablespoons kosher salt
  • 1 onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 head of garlic halved
  • Chiles California & Ancho chiles or 1 can chipotles in adobo
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • AP Seasoning to taste
  • 1 tablespoon oregano
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 packet Sazón
  • Your favorite BBQ sauce we used Mr. Make It Happen BBQ Sauce

Fresh Pico de Gallo

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

Loaded Guacamole

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

Creamy Yellow Queso

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk or half & half
  • 1½ cups shredded cheddar
  • ½ cup American cheese or Velveeta
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • Salt to taste
  • diced green chiles or jalapeños optional
US Customary - Metric

Instructions

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 pot, 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: Melt 1 tablespoon butter and whisk in 1 tablespoon flour
  • Slowly add 1 cup milk or half & half, simmer gently.
  • Stir in cheeses: 1½ cups shredded cheddar + ½ cup American or Velveeta.
  • Season with garlic powder, onion powder, smoked paprika, and salt.
  • 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 or cast iron skillet.
  • Then layer:
  • A generous base of homemade tortilla chips
  • Shredded BBQ short ribs
  • Warm creamy queso
  • Spoonfuls of pico de gallo
  • Guacamole
  • 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.

Notes

Pro Tip: Serve Hot & Fresh
These nachos shine brightest when served straight from the skillet or oven tray. The presentation is impressive, and every layer hits just right.

Nutrition

Calories: 539kcal | Carbohydrates: 23g | Protein: 34g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 2794mg | Potassium: 1186mg | Fiber: 10g | Sugar: 8g | Vitamin A: 3662IU | Vitamin C: 18mg | Calcium: 359mg | Iron: 5mg
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