Best 6 Pressure Cooker Spicy Ancho Chile And Cilantro Short Ribs Recipes

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If you're craving a flavorful and tender dish, pressure cooker spicy ancho chile and cilantro short ribs are the perfect choice. This easy-to-make recipe combines the earthy, smoky flavor of ancho chiles with a blend of aromatic spices and fresh cilantro, creating a rich and flavorful sauce that infuses the short ribs with bold, savory flavors. Cooked to tender perfection in a pressure cooker, these short ribs are fall-off-the-bone delicious and perfect for a hearty meal.

Check out the recipes below so you can choose the best recipe for yourself!

PRESSURE-COOKER SPICY ANCHO CHILE AND CILANTRO SHORT RIBS



Pressure-Cooker Spicy Ancho Chile and Cilantro Short Ribs image

Ancho chile powder adds a remarkable smokiness to this dish, while the cilantro beautifully brightens it up. Choose the best-quality short ribs you can find. It makes a nice difference in flavor and fat content.

Provided by Bren Herrera

Categories     Pressure Cooker     Instant Pot     Beef Rib     Beef     Chile Pepper     Cilantro     Red Wine     Jalapeño     Dinner

Yield Serves 4

Number Of Ingredients 14

3 lb (1.4 kg) bone-in beef short ribs
1 tsp (6 g) kosher salt
Freshly ground black pepper
1/2 tsp ground cumin
1 tbsp (7.5 g) ancho chile powder
2 tbsp (28 ml) basil garlic olive oil (see tip)
3 cloves garlic, chopped
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 tbsp (5 g) four-peppercorn blend, crushed
1/2 cup (120 ml) beef stock
1 cup (235 ml) red wine (I recommend a good Chilean variety)

Steps:

  • 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.

SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE



Short Ribs Braised in Coffee Ancho Chile Sauce image

Categories     Beef     Onion     Pepper     Braise     Beef Rib     Hot Pepper     Winter     Maple Syrup     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

4 dried ancho chiles, stemmed, seeded, and ribs discarded
2 cups boiling-hot water
1 medium onion, quartered
3 garlic cloves, coarsely chopped
2 tablespoons finely chopped canned chipotle chilesin adobo plus 2 teaspoons adobo sauce
2 tablespoons pure maple syrup
1 tablespoon fresh lime juice
3 teaspoons salt
6 lb beef short ribs orflanken
1 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup brewed coffee

Steps:

  • Preheat oven to 350°F.
  • Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
  • Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
  • Carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes. Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat).
  • Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours. Skim fat from pan juices and serve with ribs.

PRESSURE-COOKER SPICED SHORT RIBS



Pressure-Cooker Spiced Short Ribs image

This is an ideal recipe for busy nights when your family wants a big dinner, but you are limited on time. The ribs are tender, with the perfect balance of sweet and sour. You can use red wine instead of chicken stock. Instead of butter, add more olive oil or oil of your choice. -Shanon Tranchina, Massapequa Park, New York

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 14

1 tablespoon olive oil
6 pounds bone-in beef short ribs
2 tablespoons butter
1 medium leek (white portion only), finely chopped
1 garlic clove, minced
1 cup chicken stock
1 can (6 ounces) tomato paste
2 tablespoons ground mustard
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons paprika
2 teaspoons celery salt
1 teaspoon ground cinnamon
1/2 teaspoon pepper

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown ribs in batches; set aside., Add butter to pressure cooker. When melted, add leek. Cook and stir leek until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. , In a small bowl, combine remaining ingredients; spread over ribs. Return ribs to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally.

Nutrition Facts : Calories 232 calories, Fat 14g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.

PRESSURE-COOKER SHORT RIBS



Pressure-Cooker Short Ribs image

These tender pressure-cooker short ribs explode with flavor, and they're a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice or polenta. .-Rebekah Beyer, Sabetha, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 tablespoon tomato paste
1 cup beef broth
2 cups dry red wine or beef broth
4 fresh thyme sprigs
1 bay leaf
4 medium carrots, cut into 1-inch pieces
4 teaspoons cornstarch
3 tablespoons cold water

Steps:

  • Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm., Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure. Press cancel., Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for medium heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with ribs and vegetables.

Nutrition Facts : Calories 265 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

CROCK POT SHORT RIBS IN ANCHO CHILE SAUCE



Crock Pot Short Ribs in Ancho Chile Sauce image

Tender ribs with a flavorful, spicy chile sauce. I like to serve this with black beans or poblano chiles stuffed with a seasoned goat cheese mixture, and sometimes a small salad.

Provided by PalatablePastime

Categories     Peppers

Time 11h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon cumin seed
4 dried ancho peppers
1 habanero peppers (optional) or 1 scotch bonnet pepper, seeded and deveined (optional)
4 -5 lbs short rib of beef
1 teaspoon cracked black pepper
4 garlic cloves, peeled
1 teaspoon salt
2 tablespoons fresh lemon juice
1 (15 1/2 ounce) can whole tomatoes, undrained

Steps:

  • Toast cumin seeds in a dry skillet until fragrant and allow to cool.
  • Grind cumin seeds in a mortar or spice mill.
  • Toast ancho chiles in a hot dry skillet until aromatic, about 30 seconds per side.
  • Soak anchos in warm water, submerged, for about 30 minutes, or until soft.
  • Remove anchos from liquid (discarding liquid), remove stems and seeds and discard; and cut anchos into small pieces.
  • Season ribs with cracked pepper and brown ribs on both sides in a skillet or under the broiler.
  • Place garlic, salt, lemon juice, tomatoes (with their juice), ancho chiles, habanero chile, and ground cumin seeds in a blender or food processor and process until smooth.
  • Place ribs in the crock pot and cover with sauce.
  • Cover and cook on low for 10-12 hours or on high for 5-6 hours or until ribs are tender.

SPICY PRESSURE COOKER SHORT RIBS



Spicy Pressure Cooker Short Ribs image

Cooking ribs in the pressure cooker is an easy and fast way to put food on your plate. The heat from this dish is countered very nicely with the sweetness. If you like spicy food, then you will love this recipe! If you aren't too tolerant of spicy foods, I included a slight variation in the notes. Enjoy!

Provided by Shyla Lane

Categories     Main Dish Recipes     Rib Recipes

Time 2h8m

Yield 4

Number Of Ingredients 16

1 habanero pepper, minced
1 ½ teaspoons ground black pepper
1 teaspoon monosodium glutamate (MSG)
1 teaspoon paprika
½ teaspoon ground cumin
2 pounds beef short ribs
1 (12 fluid ounce) can or bottle cola
2 tablespoons apple cider
1 tablespoon raspberry jam
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons canola oil
½ onion, diced
4 cloves garlic, minced
2 tablespoons water
2 tablespoons cornstarch

Steps:

  • Combine habanero pepper, black pepper, MSG, paprika, and cumin in a bowl. Rub mixture evenly over ribs; refrigerate for at least 30 minutes.
  • Combine cola, apple cider, jam, Worcestershire sauce, and brown sugar together in another bowl; stir well.
  • Heat oil in a pressure cooker over medium-high heat. Add ribs in batches; cook until browned all all sides, about 8 minutes. Remove from pot and set aside. Add onions and garlic to the pot. Cook and stir until onions are translucent, about 5 minutes. Return ribs to the pot; pour in cola mixture.
  • Close pot securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure, with rapid steam escaping the cooker, about 5 minutes. Reduce heat to medium and cook for 30 minutes. Let pressure release naturally according to manufacturer's instructions, about 15 minutes.
  • Combine water and cornstarch together in a small bowl; mix until cornstarch is dissolved.
  • Open pot carefully; transfer ribs to a plate. Skim any extra fat off the top of the liquid; drain to remove any solid bits. Return liquid to the pot. Mix in the cornstarch slurry. Cook, stirring constantly, over medium-high heat, until boiling. Remove from heat. Add ribs back in and coat in the liquid.

Nutrition Facts : Calories 591 calories, Carbohydrate 25.1 g, Cholesterol 93.1 mg, Fat 44.1 g, Fiber 0.9 g, Protein 22 g, SaturatedFat 17.8 g, Sodium 223.5 mg, Sugar 18 g

Tips:

  • For a spicier dish, use more ancho chile peppers or add a teaspoon of cayenne pepper.
  • To make the dish more flavorful, marinate the short ribs in the ancho chile and cilantro mixture for at least 4 hours, or overnight.
  • If you don't have a pressure cooker, you can also braise the short ribs in a Dutch oven over low heat for 2-3 hours, or until the meat is fall-off-the-bone tender.
  • Serve the short ribs with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

This pressure cooker spicy ancho chile and cilantro short ribs recipe is an easy and delicious way to make fall-off-the-bone tender short ribs. The ancho chile and cilantro marinade gives the short ribs a wonderful flavor, and the pressure cooker cooks them quickly and easily. Serve the short ribs with your favorite sides for a satisfying and flavorful meal.

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