Electric Pressure Cooker Quick Braised Mole Short Ribs

This quick mole recipe is perfect for when you’re short on time, but not short on hunger.

Makes: 4 Servings

Prep Time: 20 Minutes

Cook Time: 1 Hour 25 Minutes

INGREDIENTS:

  • 44 oz Star Ranch Angus® short ribs
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons fresh cracked black pepper 

MOLE:

  • 2 California (dried Anaheim) chiles
  • 2 guajillo chiles
  • 2 pasilla chiles
  • 1 ancho chile
  • ¼ cup olive oil 
  • 1 yellow onion, chopped
  • 4 garlic cloves, smashed
  • ⅓ cup raisins 
  • ⅓ cup salted dry roasted peanuts
  • 1 cup bolillo (Mexican dinner rolls), cubed
  • ¼ cup sesame seeds
  • 4 cups hot chicken stock
  • 1 ½ oz Mexican chocolate, coarsely chopped
  • 1 ½ teaspoons kosher salt

INSTRUCTIONS:

  1. Remove stems and seeds from chilies; tear into large evenly sized pieces.
  2. Heat ¼ cup oil in large sauté pan.  Toast chili pods, until blistered; remove from pan with serrated spoon and place in a blender.  Lightly brown onions and garlic; remove from pan and place in blender.  Individually toast raisins, peanuts, bolillo, and sesame seeds; add each to blender.
  3. Add stock, chocolate, and 1 ½ teaspoons salt to ingredients in blender.  Place lid on blender; process mixture for 2 minutes.
  4. Strain mixture to remove any large pieces in mole.  For optimal flavor, simmer mole over medium-low heat to combine the complex flavors together.
  5. Rub 1 tablespoon olive oil on short ribs; season with 2 teaspoons each salt and pepper.
  6. Heat electric pressure cooker to saute mode.  Saute several ribs at a time until lightly browned on all sides; remove each batch to a plate. Pour in mole sauce; return all ribs to pressure cooker.
  7. Pressure cook ribs 1 hour.  Turn pressure cooker off; let rest in cooker for 30 minutes.  Strain sauce; skim off fat.  Serve ribs with mole sauce.
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SLOW COOKING TIP TIP

Place chopped vegetables on bottom of 4 1/2 to 5 1/2-quart slow cooker. Vegetables are placed on the bottom and sides, closer to the heat source, because they tend to cook more slowly than meat in the slow cooker.

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