Preheat the oven to 325 degrees.

Dry the short ribs well and season with salt and pepper. Heat a sauce pan over medium-high heat, add the oil and brown the short ribs well on all sides, then add the onion and garlic and cook 5 minutes until tender.

Add the canned tomatoes and beef broth and bring to a boil, then cover and place in the oven for 3 hours until fork tender. Remove from the oven and increase temperature to 375.

Remove the bones and excess fat from the short ribs, shred the meat and return to the pot and set aside.

Mix the Bean Dip and Tostitos ToppersTM Fire Roasted Red Chile Sauce and spread evenly in the bottom of an 8-inch cast iron skillet, then top with a layer of the chile con queso and grated cheddar. Top with the short ribs in sauce.

Bake in the oven for 20 minutes until bubbling well, top with Cotija and green onions and serve with your favorite Tostitos Chips for dipping.