2-2.5 lbs bonesless short ribs (5-6 pieces. I've also made this using sliced minute steak)
16 oz baby gold potatoes
2 yellow onions (sliced)
1 1/2 cups water
1/4 cup olive oil
2 tbsp date syrup
1 tbsp paprika
1 tsp salt, plus a little more for the ribs
1 tsp black pepper, plus a little more for the ribs
1/2 tsp turmeric
1/2 tsp cinnamon
Directions
Preheat the oven to 325 F
Season the ribs with salt & pepper. Set aside
Heat a large oven-safe pan or skillet on medium heat with 1/4 cup olive oil.
Add the sliced onion and saute for 10-12 minutes, tossing every couple of minutes
Add the meat onto the onions and sear on medium/high for 2-3 minutes per side.
Add all of the seasonings and the potatoes. Give everything a gentle mix then top with a light drizzle of olive oil.
Pour the water into the pan then drizzle the date syrup on top.
Cover the pan and place it into the oven for about 3-3 1/2 hours, until the meat is fork tender. After an hour and a half, check on the meat and pour some of the sauce onto the meat, then place back into the oven.
