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

• Sale kosher

• Vegetable oil (for grilling)

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

• Pepe nero macinato fresco

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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.