Pressure-Cooker Spicy Ancho Chilli and Coriander Short Ribs

Ingredients for Pressure-Cooker Spicy Ancho Chilli and Coriander Short Ribs

• 1.4kg (1.4 kg) bone-in beef short ribs

• 1 teaspoon (6 g) kosher salt

• Freshly ground black pepper

• 1/2 teaspoons ground cumin

• 1 tablespoon (7.5 g) ancho chilli powder

• 2 tablespoons (28 ml) basil garlic olive oil (see tip)

• 3 cloves garlic, chopped

• 1/2 cup (8 g) chopped fresh coriander

• 1 teaspoon (3 g) seeded and minced jalapeño pepper

• 240ml (235 ml) vegetable broth

• 60ml (60 g) dark brown sugar

• 1 tablespoon (5 g) four-peppercorn blend, crushed

• 120ml (120 ml) beef stock

• 240ml (235 ml) red wine (I recommend a good Chilean variety)

How to make Pressure-Cooker Spicy Ancho Chilli and Coriander Short Ribs

Rinse and pat dry the short ribs. Season with the salt, pepper, cumin and ancho chilli 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, coriander, jalapeño, vegetable broth, sugar and four-peppercorn blend to a food processor and blend for 1 minute, or until the coriander 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.