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.
Equipment
- Large Dutch oven with lid
- Blender
- Tongs
- Measuring cups and spoons
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
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 (opt.) | 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 minLet 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 minGetting 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 minDo 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 minBe 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.
~3hCheck 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 minThe 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 minServe with warm corn tortillas, rice, or mashed potatoes to soak up the extra sauce.
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.