Pressure-Cooker Spicy Ancho Chile and Cilantro Short Ribs

Pressure-Cooker Spicy Ancho Chile and Cilantro Short Ribs: A Culinary Adventure

As a busy professional woman, time is my most precious commodity. Juggling work deadlines, client meetings, and trying to maintain a semblance of a social life leaves little room for hours spent slaving away in the kitchen. That’s why I’ve become a huge advocate for pressure cooking. It’s a game-changer, truly. This recipe, for Pressure-Cooker Spicy Ancho Chile and Cilantro Short Ribs, is a testament to the incredible efficiency and flavor that pressure cooking can deliver.

I discovered this recipe a while back, and it quickly became a staple in my weeknight dinner rotation. The depth of flavor that the ancho chile powder brings is simply amazing. It imparts this smoky, almost earthy note that perfectly complements the richness of the short ribs. And the cilantro? Don't even get me started. It's that bright, herbaceous counterpoint that cuts through the richness, adding a beautiful freshness to each bite. Forget takeout; this dish is far superior, and ready in a fraction of the time.

One of the things I appreciate most about this recipe is its versatility. The short ribs become incredibly tender in the pressure cooker, practically falling off the bone. You can serve them as is, simply sliced and presented on a bed of creamy polenta or mashed potatoes. Or, get creative! Shred the meat and use it to stuff tacos or burritos for a fun, flavorful twist. You can even add it to hearty soups or stews for a boost of protein and incredible flavor. The possibilities are truly endless.

Beyond its convenience and adaptability, this recipe is a wonderful demonstration of the power of simple ingredients used well. High-quality short ribs are key—I always seek out the best cuts I can find, as the quality truly shines through in the final product. The blend of spices is another crucial element: the ancho chile powder, the cumin, the fresh cilantro—they all work together in perfect harmony to create a symphony of flavor. And I always make sure to use fresh, high-quality ingredients whenever possible – it really makes all the difference.

So, for all you busy professionals, working mothers, or simply anyone who appreciates delicious food without the fuss, I highly recommend this recipe. It’s a flavorful, satisfying, and incredibly convenient meal that will leave you feeling satisfied and impressed with the ease and speed of its preparation. Give it a try, and I guarantee it will become a new favorite in your own cooking repertoire. You won't be disappointed!

In the end, cooking should be a joyous experience, not a source of stress. This recipe encapsulates that idea perfectly; it delivers incredible results with minimal effort. Embrace the power of the pressure cooker, and let this recipe be your guide to creating delicious and efficient meals that you can truly enjoy, no matter how busy your schedule may be. And don't forget to adjust the seasonings to your preference. Cooking is about having fun and experimenting with flavors!

Ingredients

Freshly ground black pepper

1/2 tsp ground cumin

3 lb (1.4 kg) bone-in beef short ribs

1 tsp (6 g) kosher salt

1 tbsp (7.5 g) ancho chile powder

2 tbsp (28 ml) basil garlic olive oil (see tip)

1/2 cup (8 g) chopped fresh cilantro

1 tsp (3 g) seeded and minced jalapeño pepper

1 cup (235 ml) vegetable broth

1/4 cup (60 g) dark brown sugar

1/2 cup (120 ml) beef stock

3 cloves garlic, chopped

1 tbsp (5 g) four-peppercorn blend, crushed

1 cup (235 ml) red wine (I recommend a good Chilean variety)

Step-by-step

• Rinse and pat dry the short ribs. Season with the salt, pepper, cumin and ancho chile powder.
• Heat the olive oil over high for the stovetop pressure cooker or use the browning setting for the electric pressure cooker.
• Add the short ribs and brown on all sides, about 4 minutes.
• While the ribs are browning, make the sauce: Add the garlic, cilantro, jalapeño, vegetable broth, sugar and four-peppercorn blend to a food processor and blend for 1 minute, or until the cilantro has liquefied.
• Cover the ribs with the mixture, using a rubber spatula to scrape the processor.
• Pour in the beef stock and wine and stir.
• Cancel cooking for the electric cooker, and close the lid.
• Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 35 minutes. Cook over high heat for 25 minutes, then reduce the heat to medium and continue to cook for the last 10 minutes.
• Electric Pressure Cooker: Set to high pressure (10–12 PSI) and 40 minutes.
• When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 12 minutes.
• When all of the pressure is out, adjust for salt and remove the short ribs from the pot.
• Transfer to a serving platter. Cross-cut across several bones and into three parts or however many bones your ribs have.