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Course: Appetizers
Keyword: Dips, Entertaining, Game Day, Slow Cooker Short Rib Queso, Snacks, Tex-Mex

Slow Cooker Short Rib Queso

Alton Brown's Short Rib Queso Dip Recipe
ACTIVE TIME: 20 minutes
TOTAL TIME: 6 hours 50 minutes
Yield: 3 cups
Queso Fundido is a ubiquitous Tex-Mex staple that combines spicy meat with creamy cheese dip and chiles. Chorizo is typically the meat of choice, but I’ve gone with beef short ribs here, which are more meaty than spicy and lend a decidedly barbecue tone to the proceedings. And since they cook very nicely in a slow cooker anyway, this dip’s a natural.
Whatever you do, don’t buy pre-shredded cheese for this application — you’ll end up with a grainy, chalky dip.
Both U.S. standard and metric measurements are listed, but for deliciously consistent results, go metric.
This recipe first appeared on altonbrown.com.
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FOR THE SHORT RIBS

  • 2 pounds beef short ribs, cut flanken (1-bone sections)-style
  • 1 1/2 teaspoons kosher salt
  • 1 (7-ounce) can chipotle peppers in adobo sauce
  • 2 cloves garlic, chopped
  • 1/2 teaspoon dried Mexican oregano
  • 1/2 teaspoon ground cumin

FOR THE QUESO

  • 12 ounces sharp cheddar cheese, grated
  • 4 ounces pepper jack cheese, grated
  • 1 (8-ounce) block cream cheese
  • 8 fluid ounces whole milk
  • 1/2 cup finely chopped pickled jalapenos

Specialized Hardware

  • Digital kitchen scale
  • 2-to 3-quart slow cooker
Alton Brown's Short Rib Queso Dip Recipe
ACTIVE TIME: 20 minutes
TOTAL TIME: 6 hours 50 minutes
Yield: 3 cups

Procedure

  • Season the short ribs with the salt.
  • Drain adobo sauce from the can of peppers into a 2- to 3-quart slow cooker. Add one of the chipotle peppers from the can (freeze the rest to use later) along with the garlic, oregano, and cumin. Add the ribs and toss around the crock to coat.
  • Cover and cook the ribs on high until the meat is tender and falling off the bone, 4 to 6 hours. Cool for about 1 hour, then chop the meat, discarding the bones. This can be done up to a week in advance and stored in an airtight container in the fridge.
  • Combine the cheeses, cream cheese, and milk in slow cooker. Heat on low, stirring occasionally, until creamy, 1 1/2 to 2 hours. Stir in the chopped rib meat and pickled jalapenos and keep warm over low heat.
  • Serve with tortilla chips, celery, carrots, peppers, jicama, bread, pita, fries, and/ or potato chips. Or, just attack it with a big spoon...I wont judge.
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