Grilled Short Ribs with Sesame-Chipotle Mole Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

25 minutes
Total Time

35 minutes

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

Ingredients

4 Servings

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

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.

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Reviews (5)

Didn't quite follow recipe (so won't rate it)-- I ended up using about 1/2 cup of peppers instead of 1 cup (didn't have enough) and filling out the moisture/texture with a handful of cherry tomatoes from my garden. I also didn't bother to seed the chipotles and threw in some of extra adobo sauce, plus I subbed champagne vinegar for the sherry vinegar. Despite all this fiddling, the shortribs were still great and the mole was bright and novel--very clean and fresh tasting with a nice nuttiness. The shortribs did take closer to 20 minutes vs 8-10 in the recipe (might have been my grill...), so I'm thinking about cutting them in half next time.
- sitagaki
- 7/31/2015
Had a package of boneless short ribs in the freezer and since it's hot as fire here in the South, the thought of braising them was not inviting. Saw the recipe in my July Bon Appetit & decided to try it. The mole was outstanding and would be great on other meats as well as a terrific dip for vegs or pitas. I froze the leftover mole in an ice cube tray to use another time. I'll probably try it on flank steak next time.
- esiegler
- charlotte, nc
- 7/20/2015
Contrary to what the previous reviewer suggests, the ribs don't need to be braised if grilled correctly. Pre-heat your grill at least 15 minutes on high heat, then grill directly on high heat, turning often. The sauce is great and would go with chicken, shrimp, or as a sandwich spread.
- rozmarin
- San Francisco, CA
- 7/17/2015
Not so fast on the "fast lane". The mole is delicious but the ribs are, of course, quite chewy, due to the limited time on the grill. Next time I'll braise the ribs first to break down the collagen and then finish on the grill with the mole. Used USDA choice boneless ribs from the local super and a regular jar of red peppers. Sauce was fabulous, ribs were tough. Three forks.
- Osterstock
- Ladera Ranch, CA
- 6/27/2015
This was a delicious and quick recipe. We were surprised how quickly the meat was ready and tender! The mole is delicious and quick to put together. The adobo flavor is such a great partner with anything grilled -I'll be putting the left over sauce on other meats.
- jdengler
- Haddon Township, NJ
- 6/24/2015