Mole-Braised Beef Short Ribs

Savor the rich flavors of tender beef short ribs braised in a spicy, smoky, and slightly sweet mole sauce. This dish combines traditional Mexican mole elements with succulent beef, resulting in a hearty and memorable meal.

Ingredients:

For the Beef:

  • 4 lbs beef short ribs, cut into 2-3 inch pieces
  • Coarse salt and ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil

For the Mole Sauce:

  • ½ white onion, diced
  • 1 large carrot, quartered and thinly sliced
  • 3 cloves garlic, minced
  • ¼ cup salsa verde
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon natural peanut butter
  • 3 tablespoons all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon ground oregano
  • 1 cup beef broth
  • 1 cup red wine
  • 1 cinnamon stick

Instructions:

  1. Prepare the Beef:
    • Preheat your oven to 300°F (150°C).
    • Season the beef short ribs with coarse salt and ground black pepper.
    • In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
    • Sear the short ribs on all sides until browned, approximately 1-2 minutes per side.
    • Remove the seared ribs from the pot and set aside.
  2. Prepare the Mole Sauce:
    • In the same pot, add the diced onion and sliced carrot.
    • Cook over medium heat until softened, about 4-5 minutes.
    • Add the minced garlic and cook for an additional minute until fragrant.
    • Stir in the tomato paste, cocoa powder, all-purpose flour, and peanut butter.
    • Cook, stirring frequently, for 1-2 minutes until the mixture becomes fragrant and slightly darkens in color.
    • Pour in the red wine, scraping up any browned bits from the bottom of the pot.
    • Add the beef broth, salsa verde, chopped chipotle pepper, cumin, coriander, chili powder, smoked paprika, oregano, and cinnamon stick.
    • Stir to combine and bring the mixture to a simmer.
  3. Braise the Ribs:
    • Return the seared short ribs to the pot, ensuring they are submerged in the mole sauce.
    • Cover the pot with a lid and transfer it to the preheated oven.
    • Braise for 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.
  4. Finish the Dish:
    • Remove the pot from the oven.
    • Carefully remove the short ribs from the sauce and set aside.
    • Discard the cinnamon stick.
    • Skim any excess fat from the surface of the sauce.
    • Using an immersion blender or regular blender, puree the sauce until smooth.
    • Return the short ribs to the pot, coating them with the mole sauce.
    • Serve the ribs over mashed potatoes, rice, or with warm tortillas, garnished with fresh parsley if desired.

Enjoy your flavorful mole-braised beef short ribs!

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