When I tested this recipe it disappeared from the platter before the platter made it to the table. You need a slow cooker for this one and it’s especially easy if you forgo making the Easy Mole sauce from my book and purchasing the paste. The natural oils from all of the nuts in the mole sauce tend to separate so you can take the ribs out, give the sauce a whisk and season, then put the ribs back in.
4 servings
2 ½ cups Easy Mole from Fresh Mexico book
Or 1½ cups low-salt chicken broth and ½ pound purchased mole paste
4 pounds bone-in beef short ribs
2 cups all purpose flour
3 tablespoons olive oil
1 disk Mexican chocolate, diced
¼ cup toasted sesame seeds
Mexican crema
¼ cup chopped fresh cilantro
Corn tortillas
Heat Easy Mole over low heat or Whisk broth and mole paste in heavy medium saucepan over low heat until paste is dissolved.
Place flour on a large baking sheet. Sprinkle ribs all over with salt and pepper. Dredge in flour. Heat oil in heavy large saucepan over medium-high heat (or if you have a heatproof slow-cooker insert you can heat the oil there). Add ribs in two batches and sear until brown, about 6 minutes per batch. Place ribs in slow cooker insert (or place insert in slow cooker base) and pour mole sauce over. Cook according to manufacturers instructions.
Spoon fat from atop the ribs and discard. Stir in chocolate until it melts.
Transfer the ribs to a platter . Sprinkle with the sesame seeds and drizzle with crema and sprinkle with cilantro. Serve with warm tortillas for soft tacos.
Sounds delicious! I will try it out.
I made this recipe over the weekend and found the dish to be way too rich for my liking.
I braised the ribs with the Fresh Mexican Easy Mole (from the Chicken recipe on page 115) and then tasted the result. The mole and beef already leaned too far to the chocolate side, so I opted out of adding even more on the finish.
I served the dish as pictured above, on fresh tortillas. After the first small taste test, I simply HAD to get an acid involved to cut the richness, so I grabbed some pickled onions which helped.
I will try the short rib recipe in the book as the next test, but my conclusion is that braising with mole results in an overly rich dish. The book recipe looks to be like it will solve the problems I encountered.
Thanks for posting Marcela!
Marcela, Your mole is amazing! Thank you for simplifying this traditional recipe. I haven’t made the ribs yet, but I did make the Easy Chicken Mole from your book. Your recipe allows me to use the freshest of ingredients and organic products. This is a new staple in our home.
Hello - looking forward to your episodes!!! love your recipes!!!