Go Back
+ servings

Beer Braised Beef Short Rib Nachos

Tender Beef Short Ribs which are a perfect nacho topping
Prep Time5 mins
Cook Time3 hrs
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: beef short ribs, short rib nachos, grill momma nachos, beef nachos, beef
Servings: 4
Author: Melissa Reome


  • 4 lb boneless or bone-in Short Ribs
  • 4 carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 1 large white or yellow onion chopped
  • 3 cloves garlic, chopped
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 2 bay leaves optional
  • 4 cups beef stock
  • 12 oz dark beer (stout, dark ale, porter)
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 16 oz tortilla chips

Toppings For Nachos (Choose Your Favorite)

  • 1 cup queso
  • 4 tbsp pickled jalapenos
  • 1/2 cup pico de gallo or salsa
  • 1/2 cup guacamole
  • 1/2 bunch cilantro (rinsed and chopped)
  • 1 cup black beans (cooked)


  • Pat the Short Ribs dry with a paper towel, season with salt and pepper, set aside.
  • Heat a Dutch oven over medium high heat and add oil.
  • Brown the Short Ribs on all sides in the oil then remove from the pot and set aside. Closely watch the meat to not burn it.
  • Sauté carrots, celery and onion for 3 minutes. Stir well to get all of the brown bits off of the bottom of the Dutch oven. Add garlic and cook for 30 additional seconds until fragrant. Add tomato paste. Stir and cook for 2 minutes.
  • Add beef stock, beer and bay leaves to the Dutch oven. Stir well, bring to a boil, then cover.
  • Place Dutch oven in a 325°F oven or grill for approximately 3 hours or until ribs are fork tender enough to pull apart easily. This should be approximately 200-205°F when the beef is measured internally with an instant read thermometer.
  • Remove Short Ribs from liquid and set aside in a bowl covered to keep warm.
  • Strain solids out of braising liquid and skim fat off the top of the liquid.
  • Over medium heat, reduce the liquid on stove until slightly thickened and season with salt and pepper to taste.
  • Pull the Short Rib meat apart and throw away any extra fat on the meat. Spoon some of the braising liquid over the meat to keep it moist. Top the nachos with the beef when you are ready to serve.
  • Add any additional toppings you desire to the nachos such as queso, pickled jalapeños pico de gallo, salsa, guacamole, cilantro, or beans.