The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that’s ready in a flash.
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 boneless beef short ribs (1¼–1½ inches thick)
Freshly ground black pepper
ACTIVE: 25 MIN TOTAL: 35 MIN
- 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.
- 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.
- Grill short ribs, turning occasionally, until charred on all sides and an instant-read thermometer inserted into the thickest part of meat registers 130° 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.
Recipe by Chris Morocco
Photograph by Linda Xiao
Taken from Bon Appetit