Grilled Short Ribs with Sesame-Chipotle Mole

• servings: 4 servings
• total time: 35 minutes

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

Directions

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.

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.

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.

Transfer short ribs to a cutting board and let rest 10 minutes. Thinly slice ribs against the grain and serve with reserved mole alongside.