Name: Grilled Short Ribs with Sesame-Chipotle Mole
Cook time: 25 minutes
Total time: 35 minutes
Yield: 4 Servings
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

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Grilled Short Ribs with Sesame-Chipotle MoleLinda Xiao

The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that's ready in a flash

Recipe information

Total Time
35 minutes
Yield
4 Servings

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

Preparation

Step 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.
Step 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.
Step 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.
Step 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.

TagsMexican Latin American Almond Nut Chipotle Chile Vegetable Short Rib Beef Rib Beef Meat Main Dinner Dairy Free Gluten Free Grilling Bon Appétit

Recipe notes

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