Grilled Short Ribs with Sesame-Chipotle Mole

Ingredients for Grilled Short Ribs with Sesame-Chipotle Mole

• 50g unsalted, roasted almonds

• 1 tablespoon toasted sesame seeds

• 140g roasted red peppers from a jar, preferably piquillo, drained

• 2 canned chipotle chillies in adobo, seeded

• 2 tablespoons Sherry vinegar

• Kosher salt

• Vegetable oil (for grilling)

• 675g boneless beef short ribs (1 1/4 - 1 1/2" thick)

• Freshly ground black pepper

How to make Grilled Short Ribs with Sesame-Chipotle Mole

Pulse almonds and sesame seeds in a food processor until finely chopped. Add red peppers, chipotle chillies, 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 80ml 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 54°C 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.