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Mole Poblano Braised Short Ribs

Melt-in-your-mouth bone-in beef short ribs slowly braised in a rich, complex Mexican mole poblano sauce featuring notes of dark chocolate, toasted chilies, and warm spices.

Prep 30 min Cook 3h Total 3h 45m Level Intermediate

Serves 4

Ingredients

The Ribs

3.5 lbs bone-in beef short ribs — English cut, about 2 inches thick
2 teaspoons kosher salt — for seasoning
1 teaspoon black pepper — freshly ground
2 tablespoons avocado oil or vegetable oil

Mole Sauce Base

3 whole dried ancho chilies — stemmed and seeded
2 whole dried pasilla chilies — stemmed and seeded
3 cups beef broth — low sodium, heated
1 large yellow onion — roughly chopped
4 whole garlic cloves — peeled
14.5 oz fire-roasted crushed tomatoes — 1 can
0.25 cup almond butter — creamy, unsweetened
0.25 cup raisins
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
0.25 teaspoon ground cloves
1.5 oz Mexican chocolate or high-quality dark chocolate (70%) — roughly chopped

Garnish

1 tablespoon toasted sesame seeds
0.25 cup fresh cilantro (optional) — chopped

Instructions

Preheat your oven to 325°F (165°C). Season the short ribs generously on all sides with kosher salt and black pepper.
~5 min
Let the ribs sit at room temperature for about 30 minutes before searing if possible.
Heat the avocado oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding the pan, sear the short ribs until deeply browned on all sides, about 3-4 minutes per side. Transfer the browned ribs to a plate and set aside. Leave about 2 tablespoons of beef fat in the pot, draining the rest.
~15 min
Getting a deep, dark crust on the ribs is crucial for the final flavor of the braise.
In a dry skillet over medium heat, briefly toast the stemmed and seeded ancho and pasilla chilies until fragrant, about 1-2 minutes per side. Transfer them to a bowl and cover with the hot beef broth. Let them soak for 15 minutes to soften.
~15 min
Do not burn the chilies, or the mole will taste bitter.
In the Dutch oven with the reserved beef fat, add the chopped onion and sauté over medium heat until softened, about 5-7 minutes. Add the garlic, cinnamon, cumin, oregano, and cloves. Cook for 1 more minute until fragrant.
~8 min
Transfer the soaked chilies and their soaking broth to a blender. Add the sautéed onion mixture, crushed tomatoes, almond butter, and raisins. Blend on high until completely smooth. If the mixture is too thick to blend, add a splash of water.
~5 min
Be careful when blending hot liquids; leave the blender vent slightly open and cover with a towel.
Pour the blended mole sauce back into the Dutch oven. Bring to a simmer. Return the short ribs to the pot, nestling them into the sauce so they are mostly submerged.
~5 min
Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is incredibly tender and pulling away from the bone.
~3h
Check at the 2-hour mark. If the sauce is reducing too quickly, add a little extra water or broth.
Carefully remove the Dutch oven from the oven. Transfer the ribs to a serving platter and cover loosely with foil to keep warm. Let the braising liquid settle for a few minutes, then use a spoon to skim off the excess fat that has risen to the surface.
~10 min
Place the Dutch oven with the remaining mole sauce over medium-low heat. Stir in the chopped chocolate until melted and the sauce is glossy. Taste and adjust seasoning with additional salt if needed.
~5 min
The chocolate adds richness and depth, balancing the heat from the chilies.
Pour the finished mole sauce over the short ribs. Garnish generously with toasted sesame seeds and fresh cilantro. Serve immediately.
~2 min
Serve with warm corn tortillas, rice, or mashed potatoes to soak up the extra sauce.

Nutrition

850

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

1250

Sodium (mg)

145

Cholesterol (mg)

Equipment

Large Dutch oven with lid
Blender
Tongs
Measuring cups and spoons

Tips & Storage

Short ribs are fatty; skimming the fat at the end is an important step to ensure the mole sauce isn't greasy.
Mole often tastes even better the next day as the flavors continue to meld. Feel free to make this entirely in advance.
If you prefer a completely smooth sauce, you can strain the blended mole mixture through a fine-mesh sieve before braising.
Storage: Store leftover ribs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. Can be frozen for up to 3 months.