Beef Short Ribs with Mole Sauce

Prep Time: 5 minutes

Cook: 1 hour 45 minutes

Ready In: 2 hours

Ingredients (Serves 8):

• 1 gallon water
• 8 racks beef short ribs
• 1 large yellow onion, diced
• 2 tbsp. Worcestershire sauce
• 2 tbsp. Kosher salt
• 4 bay leaves
• 2 tbsp. black pepper
• 8 cups (2 quarts) water
• 1 (16-oz.) jar mole poblano (we use Doña Maria brand)

Directions:

1. Pour 1 gallon of water into a large pot and bring the water to a boil. Reduce the heat on the stove to medium and cook the ribs, onions, Worcestershire, salt, pepper, and bay leaves. Cook until the ribs are fall-off-the-bone tender, about 90 minutes.
2. Preheat the oven to 350°F.
3. Transfer the ribs to a large roasting pan and cover with foil to keep warm.
4. Empty out the stockpot and add the 8 cups of water and mole sauce. Cook over high heat until blended to a smooth consistency. Remove from the heat and set aside. 
5. Cover the ribs with the mole sauce, cover with foil, and bake for 15 minutes.