Braised Beef Ribs with Potatoes and Watercress
Tender beef ribs slow-cooked in a rich tomato broth with hearty potatoes and fresh peppery watercress. This comforting one-pot meal comes together effortlessly in a pressure cooker and is perfect for feeding a hungry crowd on a weeknight or weekend.
🛒 Ingredients
10 servings
- 1 kg lean beef ribs
- 1 kg potatoes, peeled and cut into chunks
- 1 onion, finely chopped
- 1 red bell pepper, sliced
- 4 garlic cloves, crushed
- 1 cup fresh flat-leaf parsley and chives, chopped
- 1 bunch fresh watercress
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper, to taste
- Water, enough to fully submerge the ribs
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Directions
- 1
Rub the beef ribs with crushed garlic, chopped onion, salt, and pepper. Cover and let marinate for 30 minutes to allow the flavours to develop.
- 2
Heat a pressure cooker over high heat. Add the ribs and sear until browned. Stir in the bell pepper and half the parsley and chives, then cook for 5 minutes, stirring occasionally.
- 3
Add the tomato paste and mix well. Pour in enough water to fully submerge the ribs.
- 4
Seal the pressure cooker and cook under pressure for 30 minutes over medium heat. Release the pressure carefully, open the lid, and check that the ribs are tender.
- 5
Add the potatoes and watercress to the pot. Cook uncovered over medium heat for 15 to 20 minutes, or until the potatoes are soft.
- 6
Taste and adjust seasoning. Serve hot in deep bowls, topped with the remaining chopped parsley and chives.
💡 Chef's Tip
For deeper flavour, sear the ribs in a splash of olive oil before adding the aromatics. Watercress can be swapped for fresh spinach or kale if unavailable.
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