Mole Poblano Braised Short Ribs
Mole Poblano Braised Short Ribs
Ingredients
For the Short Ribs
- 3 pounds beef short ribs, bone-in, cut into 2-3 inch pieces
- 2 tablespoons vegetable oil
- 1 tablespoon salt, kosher
- 1 teaspoon black pepper, freshly ground
For the Mole Poblano
- 4 each dried ancho chilies, stems and seeds removed
- 2 each dried mulato chilies, stems and seeds removed
- 2 each dried pasilla chilies, stems and seeds removed
- 1/4 cup almonds, blanched
- 1/4 cup pepitas (pumpkin seeds)
- 2 tablespoons sesame seeds
- 1/4 cup raisins
- 1/2 each plantain, peeled and sliced
- 1/2 medium onion, chopped
- 4 each garlic cloves, peeled
- 2 medium tomatoes, halved
- 4 cups chicken broth
- 2 ounces Mexican chocolate, chopped
- 1 inch cinnamon stick
- 1/4 teaspoon anise seed
- 2 each cloves
- 1/4 teaspoon black peppercorns
- to taste salt
Instructions
- 1
Prepare the chilies: Place the dried ancho, mulato, and pasilla chilies in a heatproof bowl. Cover with boiling water and let soak for 30 minutes until softened. Drain, reserving about 1 cup of the soaking liquid.
⏱️ 35 min
- 2
Toast the nuts and seeds: In a dry skillet over medium heat, toast the almonds, pepitas, and sesame seeds separately until fragrant and lightly golden. Set aside.
⏱️ 10 min•🌡️ 350
- 3
Sear the short ribs: Pat the short ribs dry with paper towels and season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove from the pot and set aside.
⏱️ 15 min•🌡️ 400
- 4
Sauté aromatics: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
⏱️ 6 min•🌡️ 350
- 5
Blend the mole base: In a blender, combine the soaked chilies, toasted almonds, pepitas, sesame seeds, raisins, plantain, sautéed onion and garlic, and halved tomatoes. Add 2 cups of chicken broth and blend until very smooth. You may need to do this in batches.
⏱️ 15 min
- 6
Cook the mole: Pour the blended mole mixture into the Dutch oven. Add the remaining 2 cups of chicken broth, cinnamon stick, anise seed, cloves, and black peppercorns. Bring to a simmer, stirring constantly. Reduce heat to low, cover, and cook for 1 hour, stirring occasionally, until the sauce has thickened and the flavors have melded.
⏱️ 60 min•🌡️ 250
- 7
Braise the short ribs: Return the seared short ribs to the Dutch oven, nestling them into the mole sauce. Ensure they are mostly submerged. If the sauce is too thick, add a little of the reserved chili soaking liquid or more chicken broth. Bring to a gentle simmer.
⏱️ 5 min•🌡️ 275
- 8
Slow cook: Cover the Dutch oven tightly and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the short ribs are exceptionally tender and easily pulled apart with a fork. Check periodically and add a splash of broth if the sauce seems dry.
⏱️ 150 min•🌡️ 325
- 9
Finish the mole: Once the short ribs are tender, remove them from the pot and set aside. Skim any excess fat from the surface of the mole sauce. Stir in the chopped Mexican chocolate until melted and fully incorporated. Taste and adjust seasoning with salt if needed. Simmer uncovered for 5-10 minutes to thicken slightly if necessary.
⏱️ 15 min•🌡️ 250
- 10
Serve: Return the short ribs to the pot to warm through in the sauce. Serve the mole braised short ribs hot, spooning generous amounts of the rich mole sauce over the meat. Garnish with toasted sesame seeds if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mole Poblano Braised Short Ribs
Ingredients
For the Short Ribs
- 3 pounds beef short ribs, bone-in, cut into 2-3 inch pieces
- 2 tablespoons vegetable oil
- 1 tablespoon salt, kosher
- 1 teaspoon black pepper, freshly ground
For the Mole Poblano
- 4 each dried ancho chilies, stems and seeds removed
- 2 each dried mulato chilies, stems and seeds removed
- 2 each dried pasilla chilies, stems and seeds removed
- 1/4 cup almonds, blanched
- 1/4 cup pepitas (pumpkin seeds)
- 2 tablespoons sesame seeds
- 1/4 cup raisins
- 1/2 each plantain, peeled and sliced
- 1/2 medium onion, chopped
- 4 each garlic cloves, peeled
- 2 medium tomatoes, halved
- 4 cups chicken broth
- 2 ounces Mexican chocolate, chopped
- 1 inch cinnamon stick
- 1/4 teaspoon anise seed
- 2 each cloves
- 1/4 teaspoon black peppercorns
- to taste salt
Instructions
- 1
Prepare the chilies: Place the dried ancho, mulato, and pasilla chilies in a heatproof bowl. Cover with boiling water and let soak for 30 minutes until softened. Drain, reserving about 1 cup of the soaking liquid.
⏱️ 35 min - 2
Toast the nuts and seeds: In a dry skillet over medium heat, toast the almonds, pepitas, and sesame seeds separately until fragrant and lightly golden. Set aside.
⏱️ 10 min•🌡️ 350 - 3
Sear the short ribs: Pat the short ribs dry with paper towels and season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove from the pot and set aside.
⏱️ 15 min•🌡️ 400 - 4
Sauté aromatics: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
⏱️ 6 min•🌡️ 350 - 5
Blend the mole base: In a blender, combine the soaked chilies, toasted almonds, pepitas, sesame seeds, raisins, plantain, sautéed onion and garlic, and halved tomatoes. Add 2 cups of chicken broth and blend until very smooth. You may need to do this in batches.
⏱️ 15 min - 6
Cook the mole: Pour the blended mole mixture into the Dutch oven. Add the remaining 2 cups of chicken broth, cinnamon stick, anise seed, cloves, and black peppercorns. Bring to a simmer, stirring constantly. Reduce heat to low, cover, and cook for 1 hour, stirring occasionally, until the sauce has thickened and the flavors have melded.
⏱️ 60 min•🌡️ 250 - 7
Braise the short ribs: Return the seared short ribs to the Dutch oven, nestling them into the mole sauce. Ensure they are mostly submerged. If the sauce is too thick, add a little of the reserved chili soaking liquid or more chicken broth. Bring to a gentle simmer.
⏱️ 5 min•🌡️ 275 - 8
Slow cook: Cover the Dutch oven tightly and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the short ribs are exceptionally tender and easily pulled apart with a fork. Check periodically and add a splash of broth if the sauce seems dry.
⏱️ 150 min•🌡️ 325 - 9
Finish the mole: Once the short ribs are tender, remove them from the pot and set aside. Skim any excess fat from the surface of the mole sauce. Stir in the chopped Mexican chocolate until melted and fully incorporated. Taste and adjust seasoning with salt if needed. Simmer uncovered for 5-10 minutes to thicken slightly if necessary.
⏱️ 15 min•🌡️ 250 - 10
Serve: Return the short ribs to the pot to warm through in the sauce. Serve the mole braised short ribs hot, spooning generous amounts of the rich mole sauce over the meat. Garnish with toasted sesame seeds if desired.
⏱️ 5 min