Grilled Short Ribs with Sesame-Chipotle Mole

Ingredients
- 1/3 cup unsalted, roasted almonds
- 1 tablespoon toasted sesame seeds
- 1 cup roasted red peppers from a jar, preferably piquillo, drained
- 2 canned chipotle chiles in adobo, seeded
- 2 tablespoons Sherry vinegar
- Kosher salt
- Vegetable oil (for grilling)
- 1 1/2 pounds boneless beef short ribs (1 1/4 - 1 1/2" thick)
- Freshly ground black pepper
Instructions
- Pulse almonds and sesame seeds in a food processor until finely chopped. Add red peppers, chipotle chiles, and vinegar and puree until well combined; season mole with salt.
- Prepare a grill for medium-high heat; lightly oil grate. Season short ribs with salt and pepper and toss on a rimmed baking sheet with 1/3 cup mole; set remaining mole aside for serving.
- Grill short ribs, turning occasionally, until charred on all sides and an instant-read thermometer inserted into the thickest part of meat registers 130°F for medium-rare, 8–10 minutes.
- Transfer short ribs to a cutting board and let rest 10 minutes. Thinly slice ribs against the grain and serve with reserved mole alongside.
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