GRILLED SHORT RIBS FOR GIBERSON'S PARTY ENJOY DAN:

GRILLED SHORT BIBS FOR GIBERSONS PARTY (MY CONTRIBUTION)

                                                                                           By CHEF DAN:

Serves 8

DIRECTIONS:

1/2-cup almonds

1 tablespoon EACH sesame seeds, poppy seeds, cumin seeds, and mustard seeds.

1 cup roasted red peppers from a jar

2 canned chipotle chilies in adobo sauce

2 tablespoons sherry vinegar

2 tablespoons smoked paprika

Vegetable oil for grilling

4 pounds boneless beef short ribs (1-1/4-1-1/2-inch thick)

Freshly ground black pepper to taste

DIRECTIONS:

1.   In a dry cast-iron skillet roast almonds and seeds until they start popping.

2.   Remove from heat and let cool.

3.   Pulse almonds and seeds in a food processor until finely chopped.

4.   Add red peppers, chipotle peppers, vinegar, vinegar and paprika.

5.   Puree until well combined, season with a splash of sea salt.

6.   Prepare grill for medium-high, lightly oil grated.

7.   Season short ribs with salt and pepper, and toss in a baking sheet.

8.   Add 1/3-cup mole sauce; set remaining mole sauce aside for serving.

9.   Grill short ribs, turning occasionally, until charred on all sides.

10.                Internal thermometer should read 130 degrees for medium-rare.

11.                Should take about 8-10 minutes to grill.

12.                Transfer short ribs to a cutting board and let rest 10 minutes.

13.                Thinly slice ribs against the grain and serve alongside reserved mole.

ENJOY DAN:                                                 BON-APPETITE!!