Pressure Cooker Beef Ribs with Potatoes

Name: Pressure Cooker Beef Ribs with Potatoes
Prep time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Française
Ingredients: 600 g (1.3 lb) beef short ribs, cut into pieces; 4 medium potatoes, peeled and quartered; 2 onions, sliced into rings; 2 beef bouillon cubes; 2 lemons (juice); 1 tsp smoked paprika; ½ tsp chilli flakes; 2 small garlic cloves, minced; 2 tbsp olive oil; Salt and black pepper to taste

By Marie Lefebvre · Updated October 26, 2026

Tender, fall-off-the-bone beef ribs cooked alongside golden potatoes in a pressure cooker — dinner is on the table in under an hour. Lemon juice, smoked paprika, and rich beef broth create a deeply flavourful braising liquid that makes every bite irresistible. A perfect weeknight comfort meal the whole family will love.

Prep⏱️ 45 min

Servings👥 3 servings

Difficulty📊 Easy

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🛒 Ingredients

3 servings

600 g (1.3 lb) beef short ribs, cut into pieces
4 medium potatoes, peeled and quartered
2 onions, sliced into rings
2 beef bouillon cubes
2 lemons (juice)
1 tsp smoked paprika
½ tsp chilli flakes
2 small garlic cloves, minced
2 tbsp olive oil
Salt and black pepper to taste

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Heat the olive oil in the pressure cooker over medium-high heat.
2
Sauté the minced garlic until golden and fragrant, about 1 minute.
3
Turn off the heat and layer the onion rings on the bottom of the pot.
4
Add the beef ribs on top, then sprinkle with smoked paprika, chilli flakes, crumbled bouillon cubes, and squeeze over both lemons.
5
Seal the pressure cooker, bring to pressure, reduce heat and cook for 30 minutes.
6
While the meat cooks, cut the potatoes into quarters and keep them in a bowl of salted water.
7
Release the pressure, open the cooker and add the well-drained potatoes.
8
Re-seal and cook for another 10 minutes under pressure. Season to taste and serve hot.

💡 Chef's Tip

For extra tender meat, marinate the ribs in lemon juice and spices for 1 hour before cooking. Leftovers taste even better the next day once the flavours have fully melded.