Braised Beef Ribs with Watercress and Potatoes
Tender, fall-off-the-bone beef ribs pressure-cooked with smoky bacon, fresh watercress, and hearty potatoes in a rich, savory broth. This satisfying one-pot meal is simple to prepare and delivers deep, comforting flavors the whole family will love.
🛒 Ingredients
8 servings
- 2 kg (4.4 lb) lean beef ribs
- 100 g (3.5 oz) diced smoked bacon
- 2 beef bouillon cubes
- 1 large onion, sliced into rings
- 1/2 bell pepper, finely chopped
- 2 bunches fresh watercress
- 1 kg (2.2 lb) potatoes, halved
- 3 garlic cloves, minced
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon sweet paprika (optional)
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Directions
- 1
Heat the olive oil in a pressure cooker over medium heat. Sauté the onion and garlic until softened and lightly golden, about 3 minutes.
- 2
Add the beef ribs, bacon, bell pepper, bouillon cubes, and bay leaf. Stir and sear for 5 minutes, turning the ribs to develop colour on all sides.
- 3
Pour in cold water until the meat is fully submerged. Season with salt, pepper, and paprika if using. Seal the pressure cooker and cook under pressure for 25 minutes.
- 4
Release pressure fully, remove the lid, and add the potatoes. Cook uncovered over medium heat until fork-tender, about 15 minutes.
- 5
Stir in the watercress during the last 2–3 minutes and cook just until wilted. Adjust seasoning and serve hot in deep bowls.
💡 Chef's Tip
For extra-tender ribs, marinate them overnight in minced garlic, salt, and olive oil. Baby spinach or kale works well as a substitute for watercress.
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