MarinadesMexicanMedium

Slow Cooker Mole Negro Short Ribs

Name: Slow Cooker Mole Negro Short Ribs
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3½ lbs (1600 g) beef short ribs, bone-in (about 3–4 inches/7.5–10 cm long), patted dry; ¾ cup (180 ml) mole negro paste (jarred or homemade); 2 cups (480 ml) low-sodium beef broth; 2 oz (56 g) dark chocolate (70% cacao), finely chopped, finely chopped; 2 peppers (30 g) chipotle peppers in adobo sauce, chopped, chopped; 2 tablespoons (30 ml) adobo sauce (from the canned chipotles); 1 medium (150 g) yellow onion, halved, halved; 4 cloves (20 g) garlic, minced, minced; 1 teaspoon (5 g) ground cumin; ½ teaspoon (2½ g) ground cinnamon; 1 teaspoon (3 g) dried Mexican oregano; 2 tablespoons (30 ml) olive oil; to taste kosher salt; to taste freshly ground black pepper; ¼ cup (10 g) fresh cilantro, roughly chopped, roughly chopped (optional); 1 whole (50 g) lime, cut into wedges (optional)

From the MyKitchenBank Kitchen

Beef short ribs braised low and slow in a velvety mole negro sauce enriched with chocolate and smoky chipotle. The marinade becomes a luxurious cooking liquid that transforms tough cuts into fork-tender meat with layers of spice, warmth, and subtle sweetness. Serve with rice, warm tortillas, or alongside roasted vegetables.

Prep: 20 min
Cook: 8 hr
Wait: 30 min
Total: 8 hr 50 min
Makes: 4 servings (about 2–3 ribs per person with sauce)

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Ingredients

4 servings

3½ lbs (1600 g) beef short ribs, bone-in (about 3–4 inches/7.5–10 cm long), patted dry
¾ cup (180 ml) mole negro paste (jarred or homemade)
2 cups (480 ml) low-sodium beef broth
2 oz (56 g) dark chocolate (70% cacao), finely chopped, finely chopped
2 peppers (30 g) chipotle peppers in adobo sauce, chopped, chopped
2 tablespoons (30 ml) adobo sauce (from the canned chipotles)
1 medium (150 g) yellow onion, halved, halved
4 cloves (20 g) garlic, minced, minced
1 teaspoon (5 g) ground cumin
½ teaspoon (2.5 g) ground cinnamon
1 teaspoon (3 g) dried Mexican oregano
2 tablespoons (30 ml) olive oil
to taste kosher salt
to taste freshly ground black pepper
¼ cup (10 g) fresh cilantro, roughly chopped, roughly chopped (optional)
1 whole (50 g) lime, cut into wedges (optional)

Equipment (7)

Large, heavy-bottomed skillet or Dutch oven
Paper towels
6-quart (5.7 L) slow cooker
Instant-read meat thermometer
Measuring spoons and cups
Wooden spoon
Tongs

Steps

Before you start

Pat the short ribs completely dry with paper towels so they brown properly
If using homemade mole negro paste, make it 1 day ahead; jarred paste can be used straight
Have your slow cooker ready and cleaned
Read through the full recipe; the cook time is 8 hours on low

1
Sear the short ribs
- Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat (about 2–3 minutes until shimmering).
- Working in two batches, season the short ribs generously with kosher salt and black pepper on both sides.
- Place them in the hot skillet and sear for 3–4 minutes per side until a deep brown crust forms (don't move them; let them sit).
- Transfer the seared ribs to a plate.
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Ready when: Ribs are golden brown on all sides with a caramelized crust
Tip: Dry ribs brown better than wet ones. Don't overcrowd the pan; sear in two batches if needed so steam doesn't prevent browning.
2
Build the mole liquid
- In the same skillet (do not clean it; the fond is flavorful), add the minced garlic and cook for 30 seconds until fragrant.
- Whisk in the mole negro paste and adobo sauce, stirring constantly for 1–2 minutes to combine and remove lumps.
- Slowly pour in the beef broth while whisking to create a smooth sauce.
- Add the halved onion, ground cumin, cinnamon, and dried oregano.
- Stir well.
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Ready when: Sauce is smooth with no lumps; aromatic spices bloom
Tip: Whisking the mole paste slowly into the broth prevents lumps. The onion will infuse flavor and be discarded later.
3
Add chocolate and chipotle
- Remove the skillet from heat.
- Add the chopped dark chocolate and chopped chipotle peppers to the mole liquid.
- Stir gently until the chocolate melts and is fully incorporated (the residual heat will melt it).
- Taste and adjust salt and pepper as needed.
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Ready when: Chocolate is melted and the sauce is glossy; mole is rich and fragrant
Tip: The chocolate adds depth and subtle sweetness that balances the spice. Don't boil the chocolate or it may seize or taste burnt.
4
Layer in slow cooker
- Transfer half of the mole sauce to the slow cooker.
- Arrange the seared short ribs on top (they can overlap slightly).
- Pour the remaining mole sauce over the ribs, making sure they are mostly covered.
- Stir gently to distribute the sauce.
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Ready when: Ribs are nestled in sauce and mostly submerged
Tip: Don't stack the ribs too high; a single layer is ideal for even cooking. If they stick out above the liquid, that's okay—they'll braise in steam.
5
Braise on low for 8 hoursOven 205°F / 95°C
- Cover the slow cooker and cook on the low setting for 8 hours.
- Do not lift the lid during cooking unless checking temperature.
- The short ribs are done when the meat is fork-tender and pulls away from the bone easily; an instant-read thermometer inserted into the thickest part (away from bone) should read 190–205°F (87–96°C).
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Ready when: Meat pulls apart easily with a fork; temperature is 190–205°F (87–96°C)
Tip: Resist opening the lid; each opening adds 15–20 minutes to cook time. The slow cooker's gentle, moist heat is what makes tough cuts tender.
6
Rest and skim fat (optional)
- Turn off the slow cooker and let the ribs rest uncovered for 10 minutes.
- If desired, use a spoon or fat skimmer to gently remove excess fat from the surface of the sauce.
- (The mole's spices will have mostly sunk to the bottom, so skim carefully.) You can also use paper towels to blot the surface.
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Ready when: Sauce is settled; surface fat is visible and can be removed
Tip: Skimming is optional. The rendered fat adds richness, but removing some makes the dish lighter.
7
Discard onion and serve
- Use tongs or a slotted spoon to remove and discard the halved onion from the slow cooker.
- Ladle the short ribs and mole sauce into shallow bowls or onto a platter.
- Garnish with fresh cilantro and lime wedges if desired.
- Serve with warm flour or corn tortillas, white rice, or roasted vegetables.
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Ready when: Ribs and sauce are plated and ready to serve
Tip: The mole sauce will thicken slightly as it cools. If serving the next day, you may need to thin it with a splash of broth when reheating.

Good to know

Tips

Mole negro is a complex, time-intensive sauce on its own. For this recipe, using jarred mole negro paste saves hours while still delivering authentic flavor. If you love deep cooking projects, making mole from scratch (toasted chiles, spices, nuts, and chocolate) is rewarding but requires a food processor or blender.
The magic of this dish is low-and-slow braising: tough short ribs transform into silky, fork-tender meat as the collagen in the connective tissue breaks down into gelatin, thickening and enriching the sauce. Don't rush by using high heat.
Mole pairs beautifully with simple sides. Serve with white rice, warmed flour tortillas, or warm corn tortillas so you can wrap bites of tender rib and sauce. A fresh cabbage slaw with lime vinaigrette or roasted root vegetables are also excellent.
This recipe scales well. For 8 servings, double all ingredients and use an 8-quart slow cooker; the cook time remains the same (8 hours on low). For smaller portions, halve everything and use a 4-quart slow cooker.

Make ahead

Make the mole negro paste 1–2 days ahead and refrigerate in an airtight container. On cooking day, proceed with searing and braising. You can also braise the short ribs fully, cool to room temperature, and refrigerate overnight. The next day, skim off the solidified fat, then reheat gently in the slow cooker on low for 1–2 hours until warmed through.

Storage & reheating

Refrigerate cooked short ribs and mole sauce together in an airtight container for up to 4 days. The flavors actually deepen overnight. To freeze, transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently in a slow cooker on low (1–2 hours) or in a covered Dutch oven in a 325°F/163°C oven for 30–45 minutes, stirring occasionally and adding a splash of broth if the sauce is too thick.

Substitutions

mole negro paste (jarred or homemade) → 3–4 tablespoons mole negro powder (like Doña María brand) mixed with ¼ cup (60 ml) warm broth to form a paste. Mole powder is drier and may need more liquid. Whisk it in slowly to avoid lumps.
dark chocolate (70% cacao), finely chopped → 1 tablespoon unsweetened cocoa powder mixed with 1 tablespoon honey or brown sugar. This adds chocolate flavor without the richness of solid chocolate. Adjust sweetness to taste.
chipotle peppers in adobo sauce, chopped → 1–2 dried ancho or guajillo chiles, seeded and torn, or 1 tablespoon chipotle powder. Dried chiles add smoky depth. If using powder, start with ½ teaspoon and taste as you go; it's potent.
dried Mexican oregano → 1 teaspoon dried marjoram or Italian oregano. Not ideal, but oregano provides warmth and earthiness. Mexican oregano is more aromatic; use if available.