Grilled Short Ribs With Sesame-Chipotle Mole

• 1/3 cup unsalted, roasted almonds
• 1 tablespoon toasted sesame seeds
• 1 cup roasted red peppers from a jar, preferably piquillo, drained
• 2 canned chipotle chiles in adobo, seeded
• 2 tablespoons Sherry vinegar
• Kosher salt
• Vegetable oil (for grilling)
• 1 1/2 pounds boneless beef short ribs (1 1/4 - 1 1/2" thick)
• Freshly ground black pepper

1. Pulse almonds and sesame seeds in a food processor until finely chopped. Add red peppers, chipotle chiles, and vinegar and puree until well combined; season mole with salt.
2. Prepare a grill for medium-high heat; lightly oil grate. Season short ribs with salt and pepper and toss on a rimmed baking sheet with 1/3 cup mole; set remaining mole aside for serving.
3. Grill short ribs, turning occasionally, until charred on all sides and an instant-read thermometer inserted into the thickest part of meat registers 130u0b0F for medium-rare, 8-10 minutes.
4. Transfer short ribs to a cutting board and let rest 10 minutes. Thinly slice ribs against the grain and serve with reserved mole alongside.

almonds, sesame seeds, red peppers, chiles, sherry vinegar, kosher salt, vegetable oil, boneless beef short ribs, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/grilled-short-ribs-with-sesame-chipotle-em-mole-em-56389647 (may not work)