Oaxacan-Style Braised Short Rib Mole Negro

This dish represents the pinnacle of Mexican fine dining. We take the traditional "King of Moles"—the Mole Negro—and pair its smoky, nutty, and slightly sweet profile with the rich, unctuous fat of premium beef short ribs. This is not a quick meal; it is a labor of love that rewards the patient cook with a depth of flavor that is truly unparalleled.

Ingredients

The Beef

• 3 lbs Bone-in Beef Short Ribs (English cut)
• Kosher salt and freshly cracked black pepper
• 2 tbsp High-quality lard or avocado oil

The Mole Base

• 3 Ancho chilies (stemmed and seeded)
• 3 Guajillo chilies (stemmed and seeded)
• 2 Pasilla chilies (stemmed and seeded)
• 1 Large white onion, sliced into thick rounds
• 5 Garlic cloves, skin on
• 1/4 cup Toasted pepitas (pumpkin seeds)
• 1/4 cup Raisins or dried currants
• 2 Corn tortillas (burnt over an open flame until blackened)
• 2 oz Mexican dark chocolate (chopped)
• 1 tsp Ceylon cinnamon
• 1/4 tsp Ground cloves
• 4 cups Beef bone broth

Instructions

1. Sear the Protein

Preheat your oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season aggressively with salt and pepper. In a large Dutch oven, heat the lard over medium-high heat. Sear the ribs in batches, ensuring a deep, mahogany crust on all sides. Remove the ribs and set aside.

2. Toast the Aromatics

In the same pot, char the onion and garlic cloves until they have black spots and have softened. Remove the garlic skins. Toast the dried chilies for 30–60 seconds until they become aromatic but not bitter. Place the chilies in a bowl of hot water to rehydrate for 15 minutes.

3. Create the Black Gold

In a high-speed blender, combine the rehydrated chilies (discard the soaking water), charred onion, peeled garlic, pepitas, raisins, blackened tortillas, cinnamon, and cloves. Add 1 cup of the beef broth and blend on high until the mixture is a perfectly smooth, thick paste.

4. The Braise

Wipe out any excess burnt bits from the Dutch oven. Add the mole paste back to the pot and fry over medium heat for 5 minutes, stirring constantly to deepen the color. Slowly whisk in the remaining beef broth and the Mexican chocolate. Once the chocolate has melted, return the short ribs to the pot, ensuring they are mostly submerged.

5. Slow Cook

Cover with a tight-fitting lid and transfer to the oven. Braise for 3.5 to 4 hours. The meat should be "whisper-tender"—falling off the bone at the slightest touch of a fork.

Serving Suggestions

Present the short rib in a shallow wide bowl, generously draped in the glossy mole sauce.

• Garnish: Top with fresh cilantro, thinly sliced radishes, and pickled red onions to cut through the richness.
• Sides: Serve alongside lime-scented white rice or warm, hand-pressed blue corn tortillas.
• Wine Pairing: A bold, earthy Mezcal or a full-bodied Mexican Tempranillo from Valle de Guadalupe.