Skip to main content
Epicurious

Pressure-Cooker Spicy Ancho Chile and Cilantro Short Ribs

3.8

(3)

Image may contain Food Plant and Steak
Photo by Ken Goodman

I used to write a food column for Dean & DeLuca where my job was to play around with a lot of their newest and trendiest ingredients and then develop recipes with the bounty. Of all the recipes I created, this is one of my favorites. The ancho chile powder adds a remarkable smokiness, 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.

Bren's Cooking Tip

If you can’t find basil garlic olive oil, substitute extra-virgin and add 1/2 teaspoon of dried basil.

See Related Recipes and Cooking Tips

Read More
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Berberger Pasta
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
XO Sauce
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Spice-Grilled Pork Chops
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.