Directions:

Short Ribs:
Preheat oven to 350 degrees F

Generously season the short ribs with kosher salt and fresh ground pepper.

In a large dutch oven, heat the olive oil and add the short ribs. Brown on each side, approximately 15 minutes (work in batches to prevent overcrowding).

Transfer the ribs to a plate, set aside.

In the dutch oven used to cook the short ribs, cook the onions, carrots and celery (approximately 5 minutes).

Add the tomato paste and wine and bring to a boil over high heat then reduce to a simmer until wine is reduced by half (approximately 30 minutes).

Add all thyme, bay leaves and garlic. Stir in water.

Bring to a boil, reduce to a simmer, return ribs to pot, cover and transfer to oven.

Cook until tender and falling off the bone (approximately 2 to 2 1/2 hours).

When short ribs are done, fork off pieces onto a plate and season with salt and pepper to taste. *Strain off juices and save for a beef stock or sauce in the future.

Salad Dressing:
In a food processor, mix all ingredients. Serve chilled.

To Assemble:
In a bowl, mix all salad ingredients together. Top with shredded short rib and drizzle desired amount of ranch over the entire salad.

Around the perimeter of the bowl, place blue corn tortilla chips.

Finish with fresh lime juice.