Braised Short Rib Mole Negro with Infused Butter Polish

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Braised Short Rib Mole Negro with Infused Butter Polish

A deep, complex 24-ingredient mole finished with potent silken butter

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THC: 20mg per serving  |  CBD: 2mg per serving

Prep: 45 mins  |  Cook: 4 hours  |  Serves: 4

Onset: 60-120 minutes  |  Duration: 5-8 hours

DECARBOXYLATION

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Temperature: 240°F / 115°C

Time: 40 minutes  |  Cannabis: 10g

1. Standard decarb at 240°F for 40 mins. 2. Ensure flower is ground well for maximum surface area during the long butter infusion.

INFUSION

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Method: cannabutter  |  Base: European-style butter (1 cup)

Temperature: 160°F  |  Time: 4 hours

Yield: 3/4 cup finished butter

Storage: Freeze in 5mg-portioned cubes

1. Slow cook butter and decarbed flower for 4 hours. 2. Strain through ultra-fine cheesecloth to remove all sediment. 3. Refrigerate until firm.

INGREDIENTS

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  • cannabutter — 4 tablespoons (whisked into mole at the very end)  [35% DV · Healthy fats]

  • Beef Short Ribs — 3 lbs (bone-in, well-marbled)  [60% DV · Protein, Iron]

  • Mole Negro Paste — 1 cup (artisanal or homemade)  [20% DV · Polyphenols]

  • Beef Bone Broth — 3 cups (low sodium)  [10% DV · Collagen]

  • Dark Mexican Chocolate — 2 oz (70% cacao)  [15% DV · Magnesium]

  • Sesame Seeds — 2 tablespoons (toasted for garnish)  [5% DV · Calcium]

  • Plantains — 2 (fried as a side)  [25% DV · Potassium]

STEP-BY-STEP INSTRUCTIONS

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  1. Sear the short ribs in a heavy Dutch oven until a deep brown crust forms on all sides.

     💡 Flow tip: A good sear is the foundation of the sauce's depth; don't rush this step.

  2. Remove ribs, add mole paste to the fat in the pan, and fry for 2 minutes to release aromatics.

     💡 Flow tip: Frying the mole paste 'awakens' the dried chiles and spices.

  3. Return ribs to the pan, add beef broth and dark chocolate. Cover and braise at 300°F for 3.5 hours.

     💡 Flow tip: The chocolate adds bitterness and shine that complements the earthy cannabis notes.

  4. Once ribs are fork-tender, remove them and reduce the sauce by one-third over medium heat.

     💡 Flow tip: The sauce should be thick enough to coat the back of a spoon.

  5. Turn off the heat. Vigorously whisk in the cold cannabutter until the sauce is glossy and emulsified.

     💡 Flow tip: Do not boil the sauce after adding cannabutter to protect the delicate THC and terpenes.

  6. Serve the rib smothered in sauce, sprinkled with sesame seeds, and accompanied by fried plantains.

     💡 Flow tip: Inform guests of the high potency before serving this rich, sedating dinner.

TERPENE PAIRING

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Primary Terpene: Myrcene

Flavor Profile: earthy, herbal, balsamic

Aroma: clove, musk, ripe fruit

Why It Works: The deep, earthy notes of Myrcene are an exact match for the complex, smoky, and chocolatey profile of Oaxacan Mole Negro.

Food Synergy: Dark chocolate and roasted chiles

Complementary Terpenes: Linalool (floral sweetness)

STRAIN SUGGESTIONS

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  1. Gelato #33 (HYBRID)

     THC: 20-25%  |  CBD: 0-1%

     Terpenes: Caryophyllene, Limonene, Myrcene

     Flavors: creamy, berry, citrus

     Effects: relaxed, euphoric, heavy-bodied

     Its creamy mouthfeel and berry undertones contrast the spice of the mole perfectly.

NUTRITION FACTS (per serving)

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  Calories: 820

  Total Fat: 54g (69% DV)

    Saturated Fat: 26g (130% DV)

    Trans Fat: 1.5g

  Cholesterol: 165mg (55% DV)

  Sodium: 980mg (43% DV)

  Total Carbohydrate: 38g (14% DV)

    Dietary Fiber: 7g (25% DV)

    Total Sugars: 14g

      Incl. Added Sugars: 4g (8% DV)

  Protein: 48g (96% DV)

  Vitamin D: 0.5mcg (3% DV)

  Calcium: 95mg (7% DV)

  Iron: 7mg (39% DV)

  Potassium: 890mg (19% DV)

DOSAGE

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THC per serving: 20mg

CBD per serving: 2mg

Onset: 60-120 minutes  |  Effect Duration: 5-8 hours

⚠️  Start with one serving. Wait 90 minutes before consuming more.

Effects vary by individual tolerance, metabolism, and consumption method.

For adults 21+ only. Consume responsibly and in accordance with local laws.