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Mole braised beef short ribs on gray plate with roasted potatoes and tea towel

Mole Braised Beef Short Ribs

  • Author: Aberdeen
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 45 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 3-4 1x

Description

Oven braised in a Mexican mole inspired sauce, these beef short ribs are so tender they fall right off the bone! (Slow cooker version also included).


Scale

Ingredients

  • 4 lbs beef short ribs, cut into 23 inch pieces
  • 1/2 white onion, diced
  • 1 large carrot, quartered and thinly sliced
  • 3 cloves garlic, minced
  • 1/4 cup salsa verde
  • 1 chipotle in adobo, chopped*
  • 1 tablespoon tomato paste
  • 1 tablespoon natural peanut butter
  • 3 tablespoons all purpose flour
  • 2 tablespoona cocoa powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 tablespoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon ground oregano
  • 1 cup beef broth
  • 1 cup red wine
  • 1 cinnamon stick
  • 2 tablespoons extra virgin olive oil
  • Coarse salt, ground black pepper

Instructions

For Oven Braising Method

  1. Preheat oven to 300°F. Toss ribs in 1-2 teaspoons of coarse salt, pinch of pepper, and 2 tablespoons of the flour until evenly coated.
  2. In a large dutch oven or braiser, heat olive oil over medium high heat and sear ribs, 1-2 minutes on each side. Remove the ribs from heat to a plate and let rest.
  3. Add the onion and carrot to the skillet and cook for 4-5 minutes, stirring frequently, until somewhat softened.
  4. Add garlic and saute 30 seconds to 1 minute, until fragrant.
  5. Add tomato paste, cocoa powder, remaining flour, and peanut butter to the pot. Cook 1-2 minutes, stirring frequently, until fragrant and starting to deepen color.
  6. Pour wine into the pot, cook 1 minute, until it has somewhat reduced. Scrape up any browned bits on the bottom of the pot.
  7. Stir in remaining ingredients. Cook for 2-3 minutes, stirring frequently.
  8. Turn off heat and add the seared ribs back to the pot. Cover and place on a middle rack in the oven. Cook for 2 to 2 1/2 hours, until ribs are tender and falling off the bone. They should slide right off the bone when done!
  9. Remove ribs from sauce. Remove and discard the cinnamon stick. Skim fat from the sauce and using either an immersion blender or in batches in a regular blender, blend until smooth. Add salt to taste.
  10. Drizzle ribs with sauce and garnish with fresh parsley as desired. Serve over your favorite mashed potatoes or roasted veggies!

For Slow Cooker Method

  1. Turn a 5 quart slow cooker on high. Toss ribs in 1-2 teaspoons of coarse salt, pinch of pepper, and 2 tablespoons of the flour until evenly coated.
  2. In a large skillet, heat olive oil and sear ribs, 1-2 minutes on each side. Remove the ribs from heat to a plate and let rest.
  3. Add the onion and carrot to the skillet and cook for 4-5 minutes, until somewhat softened. Remove from heat and add to the slow cooker.
  4. Whisk the rest of the ingredients into the slow cooker. Place seared ribs in the liquid.
  5. Cook 4-5 hours on high or 8-9 hours on low, until ribs are tender and falling off the bone. They should slide right off the bone when done!
  6. Remove ribs from sauce. Remove and discard the cinnamon stick. Skim fat from the sauce and using either an immersion blender or in batches in a regular blender, blend until smooth. Add salt to taste.
  7. Drizzle ribs with sauce and garnish with fresh parsley as desired. Serve over your favorite mashed potatoes or roasted veggies!

Notes

Add another chipotle in adobo or a little of the sauce for more heat and flavor!