Last Updated on October 20, 2023 by Carne Diem
Method: Grill or SmokerJump to Recipe
These Asian inspired nachos are next level good. Crispy wonton chips are loaded up with tender smoked and braised beef short ribs, Asian lettuce mix, your favorite nacho toppings and drizzled with our wasabi crema and Sriracha sauce.
These wonton nachos have quickly become one of our favorite Asian BBQ fusion recipes along with our Pulled Pork Lumpia and Taiwanese Beef Noodle Soup with Smoked Beef. It makes for a great and unique appetizer recipe that all of your guests will rave about.
Table of contents
Making the Asian Inspired Beef Short Rib Nachos
What are beef short ribs and which type should I use?
Beef short ribs, also referred to as plate ribs or dino ribs, are typically taken from ribs 6-10 and are the lower portion of the rib cage known as the plate. These ribs have a large bone with layer of thick juicy meat on top and are the beefier than their back rib counterparts. For this recipe we recommend using boneless short ribs.
Gather your ingredients for the Asian Nachos
In addition to the beef short ribs, you will also need wonton chips, Sriracha, Asian style salad mix, and any additional toppings that you may want on your nachos like jalapenos, green onion, tomato, etc. We can typically find wonton chips at our local grocery store that almost always has fresh wonton chips at their Asian counter. If you are having trouble finding the wonton chips you can also order them on Amazon.
How to Make Wasabi Crema
For this easy wasabi crema recipe, you will need sour cream, lemon juice, wasabi powder or paste, and white sugar. We prefer wasabi powder as we feel it blends better and often does not contain the green dye, but wasabi paste is an acceptable alternative as well. Mix the ingredients in a small bowl until well combined. Taste for desired heat level and adjust with additional wasabi powder or sugar as needed. If desired place the homemade wasabi crema in a squeeze bottle for easier serving.
Smoke and braise the boneless beef short ribs
Cooking the beef short ribs on a grill or smoker
Prepare your grill or smoker for indirect heat and preheat to 250 degrees. If desired, season your short ribs with your favorite beef rub or SPG rub. Smoke the short ribs to an internal temperature of about 165 degrees. This typically takes about an hour. Next, place the short ribs in a cast iron pan with about 1 cup of beef broth.
Return to the smoker and continue to cook the short ribs until they are fork tender, typically about 205 degrees internal temperature. If at any point the liquid has evaporated from the pan, add more broth. The beef short ribs are done when they shred easily with a fork. This typically takes about 1-2 hours after adding the broth but cook times can vary.
Making the beef short rib nachos on a stovetop
If you do not wish to add the smoked element to the beef short rib, you can cook them inside. When cooking inside on a stove top, we recommend braising them until tender in a Dutch oven or even a slow cooker. Add the beef broth in with the short ribs at the beginning of the cook. Again, cook until they are fall apart tender.
Assemble your Wonton Nachos
When you are ready to assemble your Asian wonton nachos with braised short ribs, layer the wonton chips on a large plate or bowl. Next, add the Asian salad mix and spread over the wonton chips. Shred the smoked short ribs and layer on top of the wonton chips and salad mix. Top the Asian nachos with your choice of toppings like jalapenos, tomatoes, or green onions. Finally, top with the homemade wasabi crema and Sriracha sauce.
Dig into the Asian Inspired Beef Rib Nachos while warm. Wash it down with a cold beer maybe a smoked Manhattan.
Be sure to check out some of our most popular appetizer recipes here:
- BBQ Poutine With Smoked Brisket
- Buffalo Chicken Wontons
- German Beer Pretzels
- Smoked Peanuts in the Shell
- Smoked Dry Rubbed Chicken Wings
- Smoked Bacon Pimento Cheese
Frequently Asked Questions
Once the nachos are assembled they are best eaten right away to keep the wonton chips from getting soggy. Leftover beef short rib should be refrigerated and eaten within 3-4 days. Leftover wasabi crema is best if used within 1 week and should be stored in the refrigerator.
Thank you for taking the time to visit our blog. If you tried and enjoyed our recipe, please share with others and please leave us a comment and review. We also love to see your pics so don’t forget to tag us @Carne_Diem_Culinary or #CarneDiemBlog. To be notified of future recipes please follow us on Facebook, Instagram, or Pinterest, or sign up for our e-mail notifications. Until next time, Carne Diem!
Asian Beef Short Rib Nachos
- 1 Pound Smoked Beef Short Ribs
- 16 Ounces Wonton Chips
- 1-2 Cup Asian Salad Mix
- 2 Tablespoons Beef BBQ Rub
- Sriracha For topping
- ½ Cup Sour Cream
- 1.5 teaspoons Wasabi powder
- ¼ teaspoon Lemon Juice
- ½ teaspoon Sugar
- Preheat your grill or smoker to 250 degrees and set up for indirect heat.
- Season the beef short ribs with the BBQ rub and place on the smoker in a cast iron skillet. Smoke the beef short ribs for about 1 hour or until they reach an internal temperature of 165 degrees.
- Add about 1 cup of beef broth to the pan and continue the cook the beef short ribs until they are fork tender and shred easily with a fork. Typically about another 1-2 hours.
- Combine the sour cream, wasabi powder, lemon juice, and sugar in a small bowl and stir to combine. If desired add to a squeeze bottle for easier serving.
- Place the wonton chips on a plate or serving platter. Top with the Asian slaw and then the shredded smoked beef short rib. Top with any additional toppings like tomato, jalapenos, or green onion. Drizzle with the wasabi crema and Sriracha.
- Serve warm.