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Chile Braised Wagyu Short Ribs Nachos

Chile Braised Wagyu Short Ribs Nachos 

Prep Time: 1 Hour
Cook Time: 4 1/2 Hours
Servings: 6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 PACKAGE Double 8 Cattle Company Boneless Short Ribs (cut into 2 inch pieces)
  • 3 TBSP Grapeseed Oil
  • 1 Sweet Onion (minced)
  • 6 Garlic Cloves (smashed)
  • 16 OZ Modelo Chelada
  • 2 Dried Guajillo Peppers
  • 1 Dried Ancho Chile Pepper
  • 1/4 CUP Tomato Paste
  • 2 TSP Kosher Salt
  • 2 CUP Chicken Stock
For Serving
  • 1 BAG Juanita’s Corn Tortilla Chips
  • 2 CUP Jack Cheese (grated)
  • 1 Avocado (peeled, pitted, and sliced)
  • 1/2 CUP Sour Cream
  • 1 CUP Cooked Black Beans
  • 1 CUP Green Onion (minced)
  • 1/2 CUP Radishes (sliced)
  • 2 Jalapenos (sliced into rings)
  • OPTIONAL: Fresh Guacamole


            • Pot
            • Large Bowl
            • Large Dutch Oven
            • Blender
            • Baking Sheet

            FIRST STEP

            Take the Fullblood Wagyu boneless short ribs out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.


            Bring 2 cups of water to a boil in a pot.

            Place the dried guajillo and ancho chiles in a large bowl, and pour the boiling water over them.

            Make sure they are submerged. Let them sit in the water for 30 minutes to soften.


            Heat your Dutch oven over medium-high heat.

            Add in the grapeseed oil.

            Season the Wagyu beef short rib pieces with kosher salt and freshly ground black pepper.

            Once the oil is slightly smoking, add in the pieces of seasoned Wagyu beef.

            Sear for 3 minutes per side.

            Once all of the sides have a nice brown sear on them, add in the minced sweet onion and garlic.

            Cook for 3 minutes longer, while stirring constantly.

            Then, add in the Modelo Chelada.

            Stir and let the Modelo Chelada reduce.

            Place the hydrated peppers (that had been sitting the bowl of water) in a blender.

            Take the center piece out of the blender, and cover with a kitchen towel. Blend the peppers until smooth.

            Once the Modelo Chelada is reduced down and almost absorbed, add the blended peppers to the Dutch oven.

            Add in the chicken stock, kosher salt, and tomato paste as well.

            Bring to a boil, and then reduce the heat to low.

            Cover the Dutch oven, and cook on low for 4 hours. Stir occasionally.

            FINAL STEPS

            Once the Wagyu short ribs have braised for 4 hours, remove them from the heat. Let them cool slightly before shredding.

            Shred the braised beef with 2 forks.

            Then, add the shredded beef back in with the sauce (in the Dutch oven).

            Season to taste with kosher salt, and reserve.

            Heat the oven to 400°F.

            Place the chips evenly onto a baking sheet, and sprinkle them with cheese.

            Place them in the oven for 4-5 minutes to melt the cheese.

            Once the cheese is melted, remove the chips from the oven.

            Top the cheesy tortilla chips with shredded Wagyu beef, cooked black beans, sliced jalapenos, sliced radishes, minced green onion, avocado, and sour cream.

            Serve immediately, and enjoy!

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