Braised Short Rib Empanadas with Creamy Poblano Dipping Sauce

There’s something about an empanada that feels like pure comfort. The way the golden crust shatters with the first bite, giving way to melty cheese and a filling so rich it feels like it took all day to get there; because, well, it did. These braised short rib empanadas aren’t just a snack, they’re a full experience. Slow cooked beef, kissed with red wine and smoky poblano BBQ sauce, folded into flaky pastry with mozzarella and fried until perfectly crisp. And just when you think it can’t get better, you dunk it into a cool and creamy poblano sauce that ties everything together.

This recipe is indulgent, yes, but it’s also a little show stopping. Serve these at a gathering and watch them disappear faster than you can fry them. Or keep them all to yourself and savor one warm bite at a time.

Why You’re Going to Love This Recipe

• Slow braised flavor – The short rib is cooked low and slow with red wine, beef broth, and roasted poblano BBQ sauce until it’s fork tender and bursting with flavor.
• Cheesy layers – Mozzarella melts into the filling and binds it together while giving every bite that gooey pull we all love.
• Crisp and golden – Frying the empanadas gives you that perfect crunch with a soft, savory filling inside.
• The sauce steals the show – The creamy poblano dip adds a cool, smoky balance that makes these empanadas irresistible.
• Party perfect – These work as appetizers, snacks, or the main event. They’ll stand out on any table.

Ingredients You’ll Need

Short Rib Filling

• Short rib, boneless
• Beef broth
• Dry red wine
• Tenayo Roasted Poblano Mexican Style BBQ Sauce
• Onion, chopped
• Celery, chopped
• Bell peppers, chopped
• Tomato paste
• Oregano, dried
• Bay leaves
• Salt
• Pepper

Empanadas

• Empanada wrappers
• Mozzarella cheese, shredded
• Canola oil, for frying

Creamy Poblano Dipping Sauce

• Mexican crema
• Tenayo Roasted Poblano Mexican Style BBQ Sauce

How to Make Braised Short Rib Empanadas

Make the Creamy Poblano Dipping Sauce

In a small bowl, stir together Mexican crema and roasted poblano BBQ sauce. Cover and chill until ready to serve.

Make the Short Rib Filling

1. Season short rib chunks with salt and pepper. Sear on both sides in a hot pan with oil until browned, about 3 to 4 minutes per side. Remove and set aside.
2. In the same pan, sauté onion, celery, and bell peppers until softened. Add tomato paste and cook a few minutes to deepen the flavor.
3. Deglaze with red wine and let it reduce slightly. Add the beef back to the pot along with beef broth, roasted poblano BBQ sauce, oregano, salt, pepper, and bay leaves.
4. Cover and simmer until the short rib is fork tender, about 1 to 2 hours.
5. Shred the beef into small chunks, mixing it with some of the braising liquid for moisture and flavor. Let cool slightly before assembling.

Assemble and Fry

1. Place an empanada wrapper on a clean surface. Add a layer of mozzarella cheese, followed by a spoonful of short rib filling, then another sprinkle of cheese.
2. Fold the wrapper in half, sealing the edges tightly. Crimp with a fork for a secure seal.
3. Heat oil to 350°F. Fry the empanadas in batches until golden brown and crisp, about 4 to 5 minutes.
4. Transfer to a cooling rack and repeat with remaining wrappers and filling.

Serve hot with the creamy poblano dipping sauce on the side.

Storage and Reheating

• To store: Keep cooled empanadas in an airtight container in the fridge for up to 3 days.
• To freeze: Freeze un-fried assembled empanadas on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry straight from frozen.
• To reheat: Warm leftovers in an oven or air fryer at 350°F until crisp and heated through. Avoid the microwave if you want to keep the crunch.

Final Thoughts

These braised short rib empanadas are the kind of recipe that makes you slow down and savor each bite. From the tender beef to the molten cheese and crisp shell, they’re pure comfort wrapped in pastry. The creamy poblano sauce takes it all to another level, giving you smoky, tangy, and cooling contrast in every dip. Make them for a celebration, a game day spread, or a cozy night in—you won’t regret it.

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Braised Short Rib Empanadas

Golden, flaky empanadas filled with tender, slow braised short rib, melty mozzarella, and a smoky kick of roasted poblano BBQ sauce. These are the kind of bites that stop conversations mid sentence. Each crisp pocket delivers layers of richness, from the savory beef and wine infused braise to the creamy poblano dipping sauce that cools and complements every bite. Perfect for a party spread, game day snacking, or when you just want comfort food with a bold twist, these empanadas take indulgence to the next level.

Course Appetizer, lunch, Main Course

Cuisine American, Mexican

Keyword empanadas, short ribs

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Servings 12 empanadas

Author kingcooks

Ingredients

• 9-12 Empanada wrappers
• 2-3 cups mozzarella cheese shredded
• Canola oil for frying

Short Rib Filling

• 2-2 1/2 lbs short rib boneless
• 2 cups beef broth
• 1 cup dry red wine
• 1/2 cup Tenayo Roasted Poblano Mexican Style BBQ Sauce
• 1/2 cup onion chopped
• 1/2 cup celery chopped
• 1/2 cup bell peppers chopped
• 1/4 cup tomato paste
• 1 tbsp oregano dried
• 2 bay leaves
• 1 tsp salt
• 1 tsp pepper

Creamy Poblano Dipping Sauce

• 1/2 cup Mexican crema
• 1/4 cup Tenayo roasted poblano Mexican style sauce

Instructions

Creamy Poblano Dipping Sauce

• In a small bowl add all ingredients listed under “Creamy Poblano Dipping Sauce.” Mix thoroughly and set in the fridge until ready to serve.

Short Rib Filling

• Season the chunks of boneless short rib with salt and pepper.
• Working in batches, sear the meat on both sides in a pan over medium heat with some oil.
• Allow to sear for 3-4 minutes per side. Once browned, set aside.
• In the same pan, sauté onions, celery and bell peppers for 2-3 minutes until slightly browned.
• Add tomato paste and stir to combine. Let it cook for 4-5 minutes.
• Deglaze the pan with red wine. Allow the alcohol to cook off for 2-3 minutes.
• Return the seared short rib to the pot with a generous amount of Tenayo’s Roasted Poblano Mexican Style BBQ Sauce and beef stock.
• Season with oregano, salt, pepper, and add a few whole bay leaves.
• Stir, cover, and cook over medium-low heat until the short rib is super tender. This should take 1-2 hours.
• Once the short rib is tender, remove from the sauce and break it apart into small chunks. Mix the shredded short rib with about a cup of the sauce and set aside to cool slightly.

Assemble

• Place a 6-inch empanada wrapper on a clean, flat surface or cutting board.
• Add a layer of shredded mozzarella cheese in the center of the wrapper, leaving about a half-inch border around the edge to allow for sealing.
• Spoon a generous spoonful of the cooled, shredded short rib over the cheese layer. Be careful not to overfill. About 2 tablespoons of filling is ideal to prevent leakage.
• Top with more mozzarella cheese. This double layer of cheese adds flavor and helps bind the filling together.
• Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
• Continue assembling the remaining empanadas using the same method.
• Heat a large pot of canola oil to 350F.
• Working in batches fry the empanadas until they are golden brown and crispy. This should take about 4-5 minutes.
• Once cooked, rest on a cooling rack until you’re ready to eat.
• Serve with the creamy poblano dipping sauce and enjoy!

Comfort food doesn’t get much better than this. These Short Rib Chili Pot Pies take rich, slow-braised short rib chili and tuck it beneath a golden, buttery cornbread topping. Each bite is packed with smoky spices, juicy tomatoes, and a trio of hearty Goya beans—kidney, black, and pinto—for a meal that’s as satisfying as it is indulgent. Finished with a brush of honey butter and a sprinkle of cheddar, this dish is the perfect balance of savory and sweet.

Baked in individual ramekins, these pot pies are great for cozy nights in or serving up something special for game day. Whether you’re gathering with friends or simply treating yourself, this recipe will have everyone coming back for seconds.

Why You’re Going to Love This Recipe

• Bold and flavorful – Slow-braised short rib chili is infused with smoky spices and chipotle for deep, rich flavor.
• Perfectly portioned – Individual ramekins make serving easy and elegant.
• Sweet and savory contrast – A touch of honey butter on the cornbread topping balances the smoky, hearty chili.
• Comfort food at its finest – Tender beef, warm spices, and cheesy cornbread come together in the coziest way.
• Pressure cooker option – Save time by making the chili in a pressure cooker!

How to Make Short Rib Chili Pot Pie

Make the Short Rib Chili

1. Season the short rib pieces with salt and pepper.
2. In a pan over medium heat, add oil and sear the short ribs in batches until browned on all sides. Set aside.
3. In the same pan, sauté onions until softened. Stir in tomato paste and cook for a few minutes.
4. Deglaze with red wine, allowing the alcohol to cook off.
5. Stir in beef stock, crushed tomatoes, and chipotle peppers.
6. Season with chili powder, smoked paprika, oregano, salt, pepper, and garlic.
7. Return the seared short rib to the pan, add jalapeños and fresh tomatoes, then cover and let simmer on low until the beef is fall-apart tender.
8. Shred the short rib into smaller pieces, then stir in Goya kidney beans, black beans, pinto beans, and fresh parsley. Simmer for a few more minutes.

Make the Cornbread Topping

1. In a bowl, mix the corn muffin mix with eggs and half and half until combined. Let rest for a few minutes.

Make the Honey Butter

1. In a small bowl, mix butter, honey, and salt until smooth. Set aside.

Assemble & Bake

1. Preheat oven to 400°F.
2. Divide the chili into individual ramekins, then top each with shredded cheddar cheese.
3. Spoon a layer of cornbread batter over the chili.
4. Place ramekins on a baking tray and bake for 15-20 minutes, or until the cornbread is cooked through.
5. Brush the tops with honey butter and serve with sour cream and diced red onion, if desired.

Pressure Cooker Instructions

1. Set the pressure cooker to sauté mode. Heat oil and sear the short ribs until browned. Remove and set aside.
2. Add onions and sauté until softened. Stir in tomato paste and cook for a minute.
3. Deglaze with red wine, then add beef stock, crushed tomatoes, chipotle peppers, chili powder, smoked paprika, oregano, salt, pepper, and garlic.
4. Return the short ribs to the pot, secure the lid, and cook on high pressure for about 40 minutes.
5. Allow natural release, then shred the beef. Stir in Goya kidney beans, black beans, pinto beans, and fresh parsley.
6. Follow the remaining assembly and baking steps as written.

Storage & Reheating

• Refrigerate – Store leftovers in an airtight container for up to 3 days.
• Freeze – The chili can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before assembling.
• Reheat – Warm in a 350°F oven until heated through. If frozen, bake from frozen at 375°F until bubbly and hot.

This Short Rib Chili Pot Pie is everything you crave in a comfort meal—rich, hearty, and irresistibly cozy. Whether you slow-braise it or take the pressure cooker shortcut, this dish is sure to become a staple in your home. Enjoy!

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Short Rib Chili Pot Pie

Comfort food just got a mouthwatering makeover with these Short Rib Chili Pot Pies. Imagine tender, slow-braised short rib chili simmered to perfection with smoky spices, juicy tomatoes, and a trio of hearty Goya beans—kidney, black, and pinto—for a rich, satisfying base. All of this goodness is tucked beneath a fluffy, golden cornbread topping that’s kissed with honey butter for a touch of sweetness. Portioned perfectly in individual ramekins, these pot pies are the ultimate in cozy, feel-good dining. Goya Foods brings unparalleled quality and flavor to the beans, ensuring every bite is as wholesome as it is delicious. Topped with a sprinkle of cheddar cheese and served with a dollop of sour cream, this dish is a true showstopper. Whether you’re warming up on a chilly evening or hosting guest for the big game, this recipe will quickly become a household favorite.

Course brunch, dinner, Main Course

Cuisine American

Keyword chili, pot pie, short ribs

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Servings 8

Author kingcooks

Equipment

• 8-10 ramekins

Ingredients

• 1 1/2 cup mild cheddar shredded
• 1/2 cup sour cream
• 1/4 red onion diced (optional)

Short Rib Chili

• 2-3 lbs beef short rib boneless cut into 1 inch pieces
• 28 oz can crushed tomatoes
• 2 cups beef stock
• 1 cup fresh tomatoes chopped
• 1 cup onion chopped
• 1/2 cup canned Goya Kinney beans drained
• 1/2 cup canned Goya black beans drained
• 1/2 cup canned Goya pinto beans drained
• 1/4 cup red wine
• 1/4 cup tomato paste
• 1/4 cup parsley chopped
• 1-2 chipotle peppers in adobo sauce (optional)
• 1 tbsp garlic paste
• 1 tbsp jalapeño seeded and chopped
• 1 tbsp chili powder
• 1 tsp oregano dried
• 1 tsp smoked paprika
• 1 tsp pepper
• 1/2 tsp salt
• Oil for cooking

Cornbread Topping

• 2 – 8.5 oz package corn muffin mix
• 2 egg
• 2/3 cup half and half

Honey Butter

• 8 tbsp butter
• 1 tsp honey
• 1/4 tsp salt

Instructions

Short Rib Chili

• Season the chunks of boneless short rib with salt and pepper.
• Working in batches, sear the meat on both sides in a pan over medium heat with some oil.
• Allow to sear for 3-4 minutes per side. Once browned, set aside.
• In the same pan, sauté onions for 2-3 minutes until slightly browned.
• Add tomato paste and stir to combine. Let it cook for 4-5 minutes.
• Deglaze the pan with red wine. Allow the alcohol to cook off for 2-3 minutes.
• Stir in beef stock, crushed tomatoes, and chipotle peppers in adobo sauce.
• Season with chili powder, smoked paprika, oregano, salt, pepper, and garlic.
• Stir to combine, then return the seared short rib to the pan.
• Add the chopped jalapeños and freshly chopped tomatoes.
• Stir, cover, and cook over medium-low heat until the short rib is super tender. This should take 2-2.5 hours.
• Once the short rib is tender, break it apart into small chunks. Stir in the trio of beans (kidney beans, black beans, and pinto beans) and freshly chopped parsley.
• Let cook for a final 5-10 minutes.

Cornbread Topping

• In a large bowl, add all the ingredients listed under “Cornbread Topping.” Mix thoroughly. Let the batter rest for 2-3 minutes.

Honey Butter

• In a small bowl, add all ingredients listed under “Honey Butter.” Mix thoroughly and set aside.

Assemble

• Preheat oven to 400°F.
• Divide the chili into individual 6 oz ramekins. Add a layer of cheddar cheese, then top with a layer of the cornbread batter.
• Place the ramekins on a baking tray and bake for 15-20 minutes, or until the cornbread is cooked through.
• To check doneness, pierce the center with a toothpick. It should come out with soft crumbs. If not, return to the oven and cook in 5-minute intervals until done.
• Once cooked, brush the tops with honey butter and serve with sour cream.

This slow cooked ragu sauce can be paired with anything. One of my favorite pastas to use is pappardelle pasta, so that is what I chose to pair it with. You can also pair it with cheesy grits or cauliflower puree for an healthier paleo option.
This hearty and delicious sauce just gets better the longer it cooks! Making the perfect ragu requires a long cooking time and simple ingredients. In this recipe there is red wine, fresh thyme, sage and lots of basil. I also throw in a couple parmesan rinds to give it an intense cheese flavor. Parmesan rinds are my secret weapon! I usually buy a nice chunk of cheese and shred it as needed, and the rinds are just the outside of the whole block of cheese. It will melt right in and lend a rich creaminess to your ragu. At the end of the day, the short rib is the star of this dish. It literally falls apart in the sauce, guaranteeing a rich and delicious ragu. This recipe is a must for a lazy and satisfying Sunday afternoon. Enjoy and drop a comment, let me know what you think once you give it a try. This will immediately become your comfort food go to, every Sunday!

Enjoy!

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Short Rib Ragu

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8

Author Kingcooks

Ingredients

• 3-4 lbs bone in short rib
• 2 strips of bacon chopped
• 28 oz can of marinara sauce
• 2 cups red wine
• 1 medium onion chopped
• 5 cloves of garlic crushed
• 2 tbsp white vinegar
• ½ tbsp paprika
• ½ tbsp onion powder
• ½ tbsp red pepper flake
• 1 tbsp thyme
• 2 tbsp fresh chopped basil
• 1 tbsp fresh chopped sage
• 1 tbsp salt & pepper
• Parmesan cheese rind optional
• 2 tbsp olive oil plus more for cooking

Instructions

• In a large bowl combine: short ribs, paprika, onion powder, salt, pepper, olive oil, and white vinegar. Mix thoroughly and set aside.
• In a deep cast iron Dutch oven, cook bacon over medium high heat until crispy. Remove bacon and set aside.
• Working in batches, sear all sides of your short ribs about 3-4 mins per side. Remove and set aside once browned.
• In the same pot, add the onions and crushed garlic, and sauté for 5-6 mins or until the onions start to turn translucent. Add a tbsp. of olive oil if needed during this step.
• Add in 2 cups of red wine and cook for another 5-6 mins. This step will cook out the alcohol, but it will leave behind intense flavor.
• Once the red wine is reduced by half, add in whole can of marinara sauce. Stir and let come to a simmer.
• Add back in the cooked bacon and the seared short rib, and bring to a boil.
• Add chopped basil, sage, thyme, parmesan cheese rind (optional), and red pepper flakes. Stir, cover, and reduce heat to low. Cook for 3 hours.
• Once cooking time is reached, remove short ribs and discard of all bones. Shred meat into small pieces using a fork. Skim as much fat from your ragu as possible during this step. Return the shredded short rib to the sauce. Cover and cook for an additional hour.
• After 1 hour, stir and add salt and pepper to taste.
• Pair with your favorite pasta, grits or cauliflower puree as a base.