Grilled Short Ribs with Sesame-Chipotle Mole
Tender grilled beef short ribs served with a rich, smoky mole sauce made from roasted almonds, sesame seeds, red peppers, and chipotle chiles. This Mexican-Asian fusion dish delivers complex flavors and a perfect balance of heat and nuttiness.
Ingredients
- •⅓ cup unsalted, roasted almonds
- •1 tablespoon toasted sesame seeds
- •1 cup roasted red peppers from a jar
- •2 whole canned chipotle chiles in adobo
- •2 tablespoons Sherry vinegar
- •to taste Kosher salt
- •2 tablespoons Vegetable oil
- •1½ pounds boneless beef short ribs
- •to taste black pepper
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
10 min
- 3.
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.
10 min
- 4.
Transfer short ribs to a cutting board and let rest 10 minutes. Thinly slice ribs against the grain and serve with reserved mole alongside.
10 min
