Aspire by Hestan
In a time crunch? Cheat your slow-cooked ribs with this sped-up recipe (your guests won’t know the difference).
⅓ 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
Vegetable oil (for grilling)
1½ pounds bone-in beef short ribs (1¼–1½ inches thick)
Freshly ground black pepper
1) 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.
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 ⅓ 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 the meat registers 130° 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.