Season Short Ribs with salt and pepper. Sear in a Dutch oven over medium-high heat until browned on all sides.
Deglaze the pot with Red Wine, scraping up any browned bits. Add Beef Broth, Tomato Paste, Thyme, and Bay Leaf. Bring to a simmer, then cover and braise in the oven for 3-3.5 hours, or until Short Ribs are fork-tender.
Remove Short Ribs from the Dutch oven and shred the meat. Discard the Bay Leaf and Thyme sprigs. Reduce the braising liquid slightly if needed.
In a medium bowl, whisk together Buttermilk, Mayonnaise, Sour Cream, Parsley, Chives, Garlic Powder, Onion Powder, and Black Pepper to make the Ranch Sauce.
Spread the shredded Short Rib evenly in the bottom of a 9x13 inch baking dish.
Pour the Ranch Sauce over the Short Rib.
Sprinkle 1/2 cup of Gruyere and 1/2 cup of White Cheddar from the Cheese group over the Ranch Sauce.
Top with Artisanal Blue Corn Tortilla Chips from the Corn Chips group.
Sprinkle the remaining 1/2 cup of Gruyere, 1/2 cup of White Cheddar, and Parmesan over the Corn Chips.
Bake for 15-20 minutes, or until bubbly and golden brown.
