Ingredients
- 1/2 cup almonds (roasted and unsalted)
- 1 tablespoon sesame seeds, toasted
- 1 cup roasted red peppers (from a jar, drained)
- 2 chipotle chiles (canned, seeded)
- 2 tablespoons sherry vinegar
- Kosher salt
- Vegetable oil (for grilling)
- 1 1/2 pounds boneless beef short ribs (cut 1 1/2 inch thick)
How to Make
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Step 1: Using a food processor combine the almonds and sesame seeds and process pulsing until finely chopped. Add the next 3 ingredients (peppers - vinegar) and puree until well combined, season with salt and set aside.
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Step 2: Prepare a grill for medium high heat; oil grate.
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Step 3: Season ribs with salt and pepper and tole on a baking sheet with 1/2 cup of the prepared sauce; set remaining sauce aside for serving.
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Step 4: Grill short ribs, turning occasionally, until charred and done - instant read thermometer should read 130 degrees for medium rare. This should take about 8-10 minutes.
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Step 5: Transfer ribs to a cutting board and let rest for 10 minutes. Slice ribs across grain and serve with the reserved sauce.
We hope you enjoy this recipe!
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