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Grilled Short Ribs with Sesame-Chipotle Mole

Name: Grilled Short Ribs with Sesame-Chipotle Mole
Cuisine: mexican
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

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
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.
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.

Recipes sourced from Epicurious.com.

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