Sheetpan Short Rib Nachos

Superbowl Sunday is just around the corner and one of my favorite football-watching foods has always been nachos! When it comes to nachos, the more toppings, the better! These sheetpan nachos have it all: shredded shortribs, peppers, black beans, pico and guacamole, plenty of cheese, and they’re topped with a cool + tangy lime cilantro crema. We used short ribs from Kentucky Darling Meats, a local father-daughter duo who raises antibiotic-free beef that is pasture raised and grain finished in Stanford, Kentucky. They were so kind to gift us with a meat bundle and we have been so impressed with how good all the beef has been! They have tons of beef + meat bundles available and they can ship even if you aren’t local (visit their website here for more information)! The short ribs were such a perfect topping for these nachos- they have amazing flavor but also are so fall-apart-tender that they are easy to eat as well. The pico, guacamole, and crema add just the right amount of brightness too which compliments the other warm, rich toppings so well. Find all the ingredients + step by step instructions below.

xoxo

Emily

for the shortribs:

1 white onion, quartered

1 green pepper, quartered

1 red pepper, quartered

4 tomatillos, quartered

Juice of 1 lime

2 12 ounce mexican lager beers

4 tablespoons chili powder

3-5 lbs Beef Short Ribs (we used local Kentucky Darling Meat’s short ribs)

for the nachos:

7-8 ounces tortilla chips (I used a mix of blue corn and traditional tortilla chips)

8 ounces shredded sharp white cheddar

8 ounces Mexican blend shredded cheese

1 red pepper, diced

1/2 can (about 8 ounces) black beans, drained

1/2 cup Pico de gallo (I used Whole Foods- similar recipe here)

1/2 cup Guacamole

1/4 cup fresh cilantro, chopped

for the cilantro lime crema:

1/2 cup sour cream

juice of 1 lime

2 tablespoons fresh cilantro, finely chopped

1. Spread the onion, pepper, and tomatillos on an oiled baking sheet and sprinkle with salt. Roast at 500 degrees until browned and blistered. Remove from the oven.

2. Add the roasted vegetables, juice of a lime, and chili powder to a blender or food processor and blend until mostly smooth.

3. Liberally salt and sear the shortribs in a cast iron skillet on high heat.

4. Add the shortribs to a crockpot on low and top with the blended mixture and beers. Cook on low for 4-6 hours.

5. Remove shortribs from the crockpot and sit on a cutting board to rest for 15-30 minutes.

6. Remove the bones and shred the shortribs.

7. Cover a large sheetpan with foil and spray with non-stick spray or oil. Spread the tortilla chips evenly across the sheetpan.

8. Evenly distribute the shortribs on top of the tortilla chips. Next add the black beans and red peppers, then top with cheese.

9. Broil in the oven for about 5-10 minutes or until cheese in melted.

10. Remove from the oven and top with pico and guacamole, evenly distributing across the tortilla chips.

11. Add the crema ingredients in a small bowl and mix until combined. Drizzle the top of the nachos with crema then top with fresh cilantro.