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Ingredients
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Short Ribs
Garlic Mole
Method
Preparing the Short Ribs
- 1
Seasoning the Meat
Generously season the beef short ribs with salt and black pepper on all sides.
- 2
Searing the Ribs
In a large Dutch oven, heat olive oil over medium-high heat. Once hot, add the short ribs and sear until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
- 3
- 4
- 5
Adding Broth and Herbs
Add beef broth, bay leaves, and thyme to the pot. Stir to combine.
- 6
Making the Garlic Mole
- 7
Preparing the Chilies
Remove stems and seeds from the dried ancho chilies. Soak them in hot water for about 15 minutes until softened.
- 8
Blending the Mole Ingredients
In a blender, combine softened ancho chilies, roasted garlic, chopped tomato, toasted almonds, cinnamon stick, ground cumin, chicken broth, salt, and pepper. Blend until smooth.
- 9
Adjusting Consistency
If the mole is too thick, add more chicken broth until desired consistency is reached.
- 10
Finishing Touch
Stir in lime juice to brighten the flavors before serving.
Serving
- 11
Plating the Dish
Once the short ribs are tender, remove them from the pot and place them on a serving platter. Spoon the garlic mole over the ribs.
- 12
Garnishing
Garnish with chopped fresh herbs if desired and serve with your choice of sides.
