Grilled Short Ribs with Sesame-Chipotle Mole
2016-01-23 09:44:27
Serves 4
Total Time
35 min
Nutrition Facts
Serving Size
225g
Servings
4
Amount Per Serving
Calories 471
Calories from Fat 233
% Daily Value *
Total Fat 26g
41%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 133mg
44%
Sodium 626mg
26%
Total Carbohydrates 5g
2%
Dietary Fiber 2g
9%
Sugars 1g
Protein 52g
Vitamin A
5%
Vitamin C
19%
Calcium
9%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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
Instructions
- 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.
Adapted from Bon Appetit
Adapted from Bon Appetit
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