Instant Pot Mexican Short Ribs

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

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

1 tsp (6 g) kosher salt

Freshly ground black pepper

½ 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

½ cup (8 g) chopped fresh cilantro

1 tsp (3 g) seeded and minced jalapeño pepper

1 cup (235 ml) vegetable broth

¼ cup (60 g) dark brown sugar

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

½ cup (120 ml) beef stock

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

Directions at epicurious.com

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