Ingredients

• 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

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Instructions

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 130°F 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.