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Grilled Short Ribs with Sesame-Chipotle Mole
4
Steps
- 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.
Originally published at Bonappetit.com. Reproduced for personal collection.
