Mole Poblano Braised Short Ribs
Tender, fall-off-the-bone beef short ribs slowly braised in a rich, complex, and deeply flavorful Mexican mole poblano sauce featuring notes of toasted chilies, warm spices, and dark chocolate.
Equipment
- Large Dutch oven
- Blender
- Skillet
- Tongs
- Measuring cups and spoons
Ingredients
Beef Short Ribs
- 6 pounds Beef short ribs (English cut) — Bone-in, about 2 inches thick
- 1 tablespoon Kosher salt — For seasoning the meat
- 1.5 teaspoons Black pepper — Freshly ground
- 2 tablespoons Vegetable oil — For searing
Mole Sauce Base
- 3 whole Dried ancho chilies — Stemmed and seeded
- 2 whole Dried pasilla chilies — Stemmed and seeded
- 1 medium White onion — Roughly chopped
- 4 cloves Garlic — Peeled and smashed
- 2 medium Roma tomatoes — Roasted or charred
- 0.25 cup Almonds — Toasted
- 0.25 cup Raisins — Dark or golden
- 0.5 teaspoon Cinnamon — Ground, or 1/2 of a Mexican cinnamon stick
- 0.5 teaspoon Cumin — Ground
- 0.5 teaspoon Dried oregano — Preferably Mexican oregano
- 3 cups Beef broth — Low sodium
- 2 ounces Mexican dark chocolate — Such as Abuelita or Ibarra, chopped
- 2 tablespoons Toasted sesame seeds — For garnish
Beef Short Ribs
| 6 pounds | Beef short ribs (English cut) | Bone-in, about 2 inches thick |
| 1 tablespoon | Kosher salt | For seasoning the meat |
| 1.5 teaspoons | Black pepper | Freshly ground |
| 2 tablespoons | Vegetable oil | For searing |
Mole Sauce Base
| 3 whole | Dried ancho chilies | Stemmed and seeded |
| 2 whole | Dried pasilla chilies | Stemmed and seeded |
| 1 medium | White onion | Roughly chopped |
| 4 cloves | Garlic | Peeled and smashed |
| 2 medium | Roma tomatoes | Roasted or charred |
| 0.25 cup | Almonds | Toasted |
| 0.25 cup | Raisins | Dark or golden |
| 0.5 teaspoon | Cinnamon | Ground, or 1/2 of a Mexican cinnamon stick |
| 0.5 teaspoon | Cumin | Ground |
| 0.5 teaspoon | Dried oregano | Preferably Mexican oregano |
| 3 cups | Beef broth | Low sodium |
| 2 ounces | Mexican dark chocolate | Such as Abuelita or Ibarra, chopped |
| 2 tablespoons | Toasted sesame seeds | For garnish |
Instructions
-
Preheat the oven to 325°F (165°C). Pat the short ribs dry with paper towels and season generously on all sides with kosher salt and black pepper.
~10 minDrying the meat ensures a proper sear and better crust. -
In a large Dutch oven, heat the vegetable oil over medium-high heat. Working in batches so as not to crowd 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. Drain all but 2 tablespoons of fat from the pot.
~20 minTake your time with searing; this builds the foundational flavor of the braise. -
In a dry skillet over medium heat, briefly toast the dried ancho and pasilla chilies for about 1-2 minutes until fragrant, being careful not to burn them. Place the toasted chilies in a bowl and cover with boiling water. Let them soak for 15 minutes until softened.
~15 minUse a plate to weigh down the chilies so they stay submerged in the water. -
In the Dutch oven with the reserved beef fat, add the chopped onion and sauté over medium heat until softened, about 5 minutes. Add the garlic, almonds, and raisins, cooking for another 2 minutes. Stir in the cinnamon, cumin, and oregano, cooking until fragrant (about 30 seconds). Remove from heat.
~8 minStir constantly once the spices are added to prevent them from becoming bitter. -
Transfer the softened chilies (discard the soaking liquid), the onion mixture from the Dutch oven, and the Roma tomatoes to a blender. Add 1 cup of the beef broth. Blend on high until completely smooth. Pass the sauce through a fine-mesh strainer back into the Dutch oven if you prefer a silky texture.
~5 minIf the sauce is too thick to blend, add a little more broth. -
Place the Dutch oven over medium heat. Stir in the remaining 2 cups of beef broth and the chopped Mexican chocolate. Simmer, stirring frequently, until the chocolate is completely melted and the sauce slightly thickens, about 5 minutes.
~5 min -
Return the short ribs and any resting juices to the Dutch oven. The mole sauce should come about halfway up the sides of the ribs. Bring to a gentle simmer, cover tightly with a lid, and transfer to the preheated oven.
~2 min -
Braise in the oven for 2.5 to 3 hours, or until the meat is extremely tender and falling away from the bone. Check halfway through to ensure the liquid is simmering gently, not boiling vigorously.
~3h -
Carefully remove the Dutch oven from the oven. Transfer the short ribs to a serving platter and tent with foil to keep warm. Skim off any excess fat from the surface of the mole sauce. If the sauce is too thin, simmer it on the stovetop over medium heat for a few minutes until it coats the back of a spoon.
~10 minShort ribs render a lot of fat; skimming is crucial for a velvety, non-greasy sauce. -
Spoon the rich mole sauce generously over the short ribs. Garnish with toasted sesame seeds and serve immediately.
~2 minServe alongside creamy polenta, mashed potatoes, or warm corn tortillas.
Tips & Storage
- Mole flavors deepen and improve overnight. Consider making this dish a day ahead, refrigerating it, and reheating it gently.
- Do not discard the bones! They add immense flavor and help the braise along.
- Adjust the heat level by leaving some seeds in the dried chilies if you prefer a spicier mole.
- Storage: Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 4 days. The fat will solidify on top, making it easy to remove before reheating gently on the stovetop or in the microwave.