Grilled Short Ribs With Sesame Chipotle Mole Recipes

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GRILLED SHORT RIBS WITH SESAME-CHIPOTLE MOLE



Grilled Short Ribs with Sesame-Chipotle Mole image

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

Provided by Chris Morocco

Categories     Kid-Friendly     Beef Rib     Grill/Barbecue     Bon Appétit     Small Plates

Yield 4 Servings

Number Of Ingredients 9

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

Steps:

  • 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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  • Pulse almonds and sesame seeds in a food processor until finely chopped. Add red peppers, chipotle chiles, and vinegar and purée 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 ⅓ 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° 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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