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Place in the oven and bake for 20 minutes until cheese is melted. Effortless entertaining Item Preview remove-circle Share or Embed This Item. Next, add another layer of chips and the remaining short ribs, beans, sauce, cheese and red onion. Top with half of the short ribs, beans, sauce and cheeses. Line a large baking sheet with foil and arrange ½ of the tortilla chips on the baking sheet. Place the beans in a blender or food processor with the remaining braising liquid and puree until smooth. Allow the ribs to cool, then remove the meat and place in an airtight container with ¼ cup of the braising liquid and refrigerate. Braise for 2 hours and 30 minutes until the meat is falling off the bone. Bring to a boil then remove from heat and place in the oven. Add porter, stock, garlic and espresso powder. In a 6-quart heavy bottomed pot, heat oil and brown short ribs on all sides.

2 pounds bone-in short ribs 1 teaspoon kosher salt ½ teaspoon fresh ground black pepper 1 tablespoon grapeseed or canola oil 12 ounces porter beer 1 cup beef stock 2 cloves garlic, peeled and crushed 1 teaspoon espresso powder 1 15-ounce can black beans, drained and rinsed 1 bag corn tortilla chips 1 cup vinegar-based barbecue sauce 2 cups Monterey jack cheese, shredded 1 cup cheddar cheese, shredded ½ cup red onion, diced ½ cup tomatoes, diced 3 tablespoons cilantro, chopped 1 avocado, diced ½ cup queso fresco, crumbled