Wow your guests with the ultimate party appetizer – Grassfed Beef Short Rib Queso with Hot Pickled Peppers! This delectable dish features succulent beef short ribs, braised to perfection with onions, peppers, beer, and broth, then shredded off the bone. The rich, four-cheese queso is enhanced with zesty pickled hot peppers, adding a delightful pop of acidity and sweet heat. Perfect for game day or any gathering, this short rib queso is guaranteed have everyone begging for more. If you're not up for pickling peppers, feel free to use pepperoncinis or pickled jalapeño! Let's get cooking.

INGREDIENTS

For the Short Ribs –

• 3-4 Lbs. 1915 Farm Grassfed Beef Short Ribs (ossobuco would work too!)
• Kosher salt
• 2 Tbsp beef tallow or avocado oil
• 1 yellow onion, diced
• 3 stalks of celery, diced
• 1 green bell pepper, diced
• 2 jalapeño, seeded if you'd like it less spicy, diced
• 5 cloves garlic, peeled and lightly smashed
• 1 Tbsp tomato paste
• 1 beer, preferably a Mexican lager
• 5 sprigs thyme
• 4 cups beef broth

For the Queso – 

• 1 Lb. American cheese, grated
• 1 cup milk
• 1/2 cup sharp cheddar, grated
• 1/2 cup Monterey Jack, grated
• 1/2 cup Oaxaca cheese, grated
• 2 Tbsp yellow mustard
• 1/4 cup hot pickled peppers, diced (pickled pepperoncinis or pickled jalapeño peppers work too, just dice them up if not already)
• 2 scallions, sliced, for garnish
• Small handful of cilantro, minced, for garish
• 1/4 of a red onion, finely minced, for garnish
• Additional hot pickled peppers, minced, for garnish
• Tortilla chips for serving

For the Hot Pickled Peppers – 

• 1 qt. white vinegar, 5% acidity
• 1 qt. water
• 2.5 cups sugar
• 2 Tbsp kosher salt
• 1 Lb. poblano peppers, seeded, ribbed, and diced
• .75 lb. anaheim peppers,  seeded, ribbed, and diced
• 2 jalapeños, sliced into rounds
• 8 cloves garlic, peeled
• 4 bay leaves

INSTRUCTIONS

For the Short Ribs – Remove short ribs from package and using a sharp knife, slice between the bones to separate individual ribs. Season generously with kosher salt on all sides – don't forget the ends! Place a large dutch oven over medium-high heat and add tallow (or avocado oil). Once the fat is hot, carefully add short ribs and sear on all sides until deeply golden. Remove to a plate and set aside.

Preheat oven to 350°F

To the same pot, add celery, onion, and green pepper. Season with a couple pinches of kosher salt and sauté for 5-7 minutes until softened. Next, add garlic and jalapeños. Make a space in the center of the pot for the tomato paste. Add it and let sit for a minute to caramelize and deepen the flavors. Stir to combine. Add the beer and cook to reduce by half.

Add short ribs back to the pot, bone sides facing up. Then add the beef broth – this should cover 3/4 of the short ribs. Bring liquid to a boil, then turn off heat and place heavy lid over the pot. Transfer to the oven for 3-4 hours, until meat easily shreds apart and is extremely tender. Once cool enough to handle, shred the meat off the bones and stir into remaining liquid and vegetables. Feel free to remove some liquid to achieve the consistency you prefer, the amount I had left after a 3.5 hour braise was just perfect. 

Keep shredded short ribs warm covered in their pot, or transfer to fridge and reheat gently on the stovetop before serving.

For the Queso – Once all of your cheese is shredded (I used a food processor with cheese grating attachment), fill a medium saucepan 2/3 full of water and place over medium-high heat. Place a heatproof bowl (glass or stainless steel) to make a double boiler. Once the water is boiling, add American cheese and milk. Stir gently while the cheese melts. Add the sharp cheddar next, allowing to melt completely before adding Jack cheese, and finally the Oaxaca. Add mustard and stir to combine. Add chopped pickled peppers and a splash of their liquid. Taste and season with kosher salt as needed – it'll probably need a couple large pinches. Ladle the queso into a large serving bowl, piling hot shredded short ribs on top, along with the garnishes. Serve with plenty of tortilla chips and an ice cold margarita!

For the Hot Pickled Peppers – Combine vinegar, water, sugar, and salt in a medium saucepan with lid. Boil for 10 minutes.

Prepare several large glass jars and stuff each with an equal amount of peppers, garlic cloves, and a bay leaf per jar. Once the pickling liquid has boiled for 10 minutes and cooled slightly, carefully pour (over the sink is best) into jars until peppers are completely covered. Screw lids tightly onto each jar and allow to cool to room temperature before transferring to the fridge for 24 hours. 

I like to enjoy these pickled peppers finely minced with a knife for more of a crunch, or tossed into the blender to make a hot pepper relish. They're absolutely delicious with this queso and on Italian sub sandwiches as well.

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you can't get enough of our grassfed beef short ribs – consider one of our new subscription boxes (ships free in TX, reduced in other states), which always allow you to add extras, like our delicious short ribs or house-made bacon. Choose how often you would like your subscription box delivered, add extras when you want, and pause or cancel for free anytime. We'd love to have you join the Grassroots Meat Club! 

Recipe adapted from the talented and hilarious Matty Matheson