Short Rib Queso

Preheat oven to 350°F.

Generously season the short ribs with salt and pepper. Heat a large Dutch oven over medium-high heat and add a little oil.

Sear the short ribs on all sides until deeply browned, about 2–3 minutes per side. Transfer the short ribs to a plate.

Build the braising liquid by adding the chopped onion and garlic to the Dutch oven and cook for 2–3 minutes, until softened.

Add the chili powder and seeded peppers, then return the short ribs to the pot.

Pour in the beef broth, or enough to come about halfway up the meat.

Cover the Dutch oven and transfer it to the oven.

Cook for 3–3½ hours, or until the beef is very tender and easily pulls apart with a fork.

Transfer the short ribs to a plate and let them cool slightly. Remove the bones and any large pieces of fat, then shred the beef with two forks.

Reserve about ½ cup of the braising liquid and set the shredded beef aside.

Wipe out the Dutch oven if needed, then return it to the stovetop over low heat. Add the butter and let it melt completely.

Slowly sprinkle in the flour, whisking constantly.

Cook for 1–2 minutes, until the flour is fully incorporated and the mixture is smooth.

Slowly pour in the milk while whisking constantly to prevent lumps.

Continue whisking until the mixture thickens to a smooth, gravy-like consistency.

Stir in the cream cheese, cheddar, and Pepper Jack a little at a time until completely melted and the queso is smooth and creamy.

Bring it all together by adding in the beef. Fold the shredded beef into the queso, reserving a little for topping if desired.

Top with the reserved shredded beef, chopped jalapeño, and fresh cilantro. Serve warm with tortilla chips.

**If the queso is thicker than you'd like, stir in a splash of the reserved braising liquid until it reaches your preferred consistency.