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Short Rib Chili Nachos

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Ingredients

Adjust Servings:
4 lbs bone-in beef short ribs, patted dry
5 teaspoons coarse kosher salt, more to taste (divided)
1 1/2 teaspoons black pepper
5 garlic cloves, smashed and peeled
2 jalapenos or 2 serrano peppers, halved lengthwise and seeded
1 onion, peeled and quartered lengthwise
1 (28 ounce) can chopped tomatoes
1/2 cup coarsely chopped cilantro stems (saving leaves for garnish)
2 teaspoons dried oregano
2 tablespoons extra-virgin olive oil
1 - 2 tablespoon chili powder, to taste
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon tomato paste
1 (12 ounce) bottle mexican lager beer, like negra modelo

Nutritional information

1462.7
Calories
1083 g
Calories From Fat
120.4 g
Total Fat
45.7 g
Saturated Fat
202.5 mg
Cholesterol
2258.7 mg
Sodium
49.4 g
Carbs
12.2 g
Dietary Fiber
6.5 g
Sugars
47.7 g
Protein
416g
Serving Size

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Short Rib Chili Nachos

Features:
    Cuisine:

    From the New York Times.

    • 245 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Short Rib Chili Nachos, From the New York Times , From the New York Times


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    Steps

    1
    Done

    Heat Oven to 325 Degrees. Season Short Ribs With 3 Teaspoons Salt and the Black Pepper. Let Rest While You Prepare Sauce.

    2
    Done

    Place a Large, Dry Dutch Oven Over High Heat. Add Garlic, Peppers and Onion to the Dry Pan. Cook, Turning Occasionally, Until Lightly Charred All Over, About 10 Minutes. remove Pot from Heat.

    3
    Done

    Transfer Garlic, Peppers and Onion to a Blender. Add Tomatoes With Juice, Cilantro Stems, Oregano and 1 Teaspoon Salt. Pure Until Smooth.

    4
    Done

    Return Dutch Oven to Medium-High Heat. Add the 2 Tablespoons Olive Oil. Sear Short Ribs in Batches, Until Well-Browned All Over, About 20 Minutes. Transfer Browned Ribs to a Bowl.

    5
    Done

    Stir Chile Powder, Cumin and Coriander Into the Pot and Cook Until Fragrant, About 30 Seconds. Stir in Tomato Paste and Cook Until It Begins to Caramelize, 1 to 2 Minutes. Stir in Tomato-Pepper Pure and Beer and Bring to a Simmer. Return Short Ribs to Pot, Cover and Transfer to Oven. Bake For 1 1/2 Hours, Then Uncover Pot, Give Meat a Stir, and Continue Baking Until Ribs Are Fork Tender and Falling Off Bone, 30 to 45 Minutes Longer, For a Total Cooking Time of 2 to 2 1/4 Hours. (if You Have Time, Let Short Ribs Mixture Cool, Refrigerate Overnight, Then Remove Fat Before Proceeding.).

    6
    Done

    Once Ribs Are Cool Enough to Handle, Remove from Pot, Reserving Sauce. Shred Meat and Discard Bones and Gristle. If Sauce Seems Thin, Simmer on Stove Until It Thickens Enough to Coat a Wooden Spoon. Return Meat to Pot.

    7
    Done

    Heat Broiler. Spread Tortilla Chips on a Rimmed Baking Sheet (or Consider Using a Black Iron Skillets). top Evenly With Meat and Sauce. Sprinkle Cheese Over the Top. Broil Until Hot and Cheese Is Melted, 1 to 2 Minutes.

    8
    Done

    in a Small Bowl, Mash Together Avocados, Lime Juice and 1 Teaspoon Salt, or to Taste.

    9
    Done

    Dollop Avocado, Salsa and Sour Cream Over Hot Nachos and Drizzle With Hot Sauce If Desired. Scatter the Chopped Cilantro Leaves Over Top.

    Avatar Of James Griffin

    James Griffin

    Spice wizard blending flavors and herbs to create dishes that are rich and aromatic.

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