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Short Rib Mole Rojo

119 ratings

These fall-off-the-bone tender short ribs are slow-cooked in the oven and paired with a rich, slightly sweet and spicy mole rojo that features a blend of chiles, Mexican chocolate, nuts and spices. It's a perfect gather-round-the-table entree for the holidays, served with homemade tortillas, rice and beans.

Lynn Riggs

Ingredients

Meat

• 2 lbs Beef short ribs

Produce

• 4 Ancho chiles, dried

• 5 Bay leaf

• 4 Chiles de arbol, dried

• 1 Cilantro, leaves

• 1 head Garlic

• 8 Garlic cloves

• 13 Guajillo chiles, dried

• 1 Rice and beans

• 2 Roma tomatoes

• 2 White onion

Canned Goods

• 5 cups Beef broth

Baking & Spices

• 1 Black pepper

• 2 Cinnamon stick

• 8 Cloves

• 1/4 tsp Fennel seeds

• 1/2 tablet Mexican chocolate

• 8 Peppercorns

• 1 Salt

• 1/4 cup Sesame seeds

• 1 tbsp Sugar

Oils & Vinegars

• 1/8 cup Vegetable oil

• 1 Vegetable oil

Nuts & Seeds

• 1/4 cup Almonds

• 1/2 tsp Cumin, ground

• 1/4 cup Pumpkin seeds

Bread & Baked Goods

• 1 Corn tortillas

Dairy

• 1 Queso fresco

Other

• 10 Galletas maría (maría mexican cookies)

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