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Short Ribs and Potatoes for #MediterraneanMonday… 💛 Back in my restaurant days I DREADED braised short ribs because if we ran out of them mid dinner service, people would be SO disappointed and I hated disappointing the diners but as a home cook? I’m a freaking STAN.

For this recipe, I used Cedar’s Labne

If you loved this recipe, check out my Ossobuco & Parmigiano Polenta!

Why You’ll Love Short Ribs and Potatoes

These are so easy and versatile! What I mean by versatile is that you can make it your own by changing up the spices and herbs. They are so tender and pure perfection! These are great for a dinner party, I just made them last week and everybody was a huge fan! Yes… They are a bit time consuming, but they are 100% worth it… trust me. The labneh potatoes bring in that creaminess and it goes perfectly with the braised short ribs.

Short Ribs and Potatoes

How To Prepare Short Ribs and Potatoes

🥩 First, season the short ribs on all sides and sear on a preheated enameled cast iron until browned on all sides.

🧄 Secondly, at medium heat, add in leeks and shallots. Caramelize lightly, about 30 minutes. Then, add in garlic, lemon peel and cook together 3 minutes.

🌿 Add in miso, soy sauce, spices, vinegar, parsley, green part of leek, parmesan rind and celery. Then, add wine and broth. Simmer.

🔥 Braise at 300°F and cook covered 3 hours 15 minutes. Then, remove cover and bake uncovered 30-45 minutes or until completely tender.

🌟 Remove the rind, short ribs, parsley, celery and leek leaf.

🍋 Blend the braising liquid and add back to pot, add a squeeze of lemon, touch of water and black pepper. Then, simmer for 5 minutes.

🥔 Boil potatoes until fork tender. Rice them. Add ⅓ cup of potato water, olive oil, salt, chives, labneh and butter.

🥘 Preheat a pan on high. Then, add olive oil and blister the asparagus for 2-3 minutes and flip. Cover and turn heat off.

❤️ Lastly, serve and enjoy!

Substitutions and Variations

  1. You can use red wine instead of white wine to braise the short ribs. You can also use non-alcoholic wine to braise (Giesen has a great selection).
  2. Herbs and spices are always very easy to swap out for your favorite ones or which ever ones you have on hand.

Chef Nadia’s Tip

Don’t skip the browning of the meat at the beginning.

Short Ribs and Potatoes

Similar Recipes

Common Questions

What labneh do you use?

I use Karoun Labne or Cedar’s.

Can I use red wine to braise the short ribs?

Yes of course! You can use red wine instead of white wine.

What is an alternative to braise the short ribs instead of wine?

You can use beef broth or non-alcoholic wine as well, Giesen has a great selection.

What can I use instead of labneh for the potatoes?

You can use sour cream or creme fraiche instead of labneh.

Short Ribs and Potatoes

By Nadia Aidi
Prep 15 minutes
Cook 5 hours
Total 5 hours 15 minutes
Servings: 4
Short Ribs and Potatoes for #MediterraneanMonday… 💛 Back in my restaurant days I DREADED braised short ribs because if we ran out of them mid dinner service, people would be SO disappointed and I hated disappointing the diners but as a home cook? I’m a freaking STAN.

Ingredients 

  • 4 short rib, about 8 bones
  • 4 shallots, thinly sliced
  • 1 leek, thinly sliced except green part
  • 1.5 tbsp white miso paste
  • 2 cups white wine
  • 1 lemon
  • 2 bay leafs
  • ½ bunch parsley
  • 2 celery ribs
  • Salt and black pepper , to taste
  • 1-2 garlic cloves
  • 1/4 tsp cumin
  • 1 tbsp harissa seasoning
  • 1/2 tbsp red wine vinegar
  • 1 tbsp soy sauce
  • Chives , to taste
  • 16 oz beef broth
  • Asparagus
  • Italian Olive Oil
  • Parmigiano Reggiano , rind and some for topping

Potatoes

  • 2 lb yukon gold potatoes, peeled and cubed
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1/4 cup labneh
  • Salt and pepper, to taste

Directions 

  • First, season the short ribs on all sides and sear on a preheated enameled cast iron until browned on all sides.
  • Secondly, at medium heat, add in leeks and shallots. Caramelize lightly, about 30 minutes. Then, add in garlic, lemon peel and cook together 3 minutes.
  • Add in miso, soy sauce, spices, vinegar, parsley, green part of leek, parmesan rind and celery. Then, add wine and broth. Simmer.
  • Braise at 300°F and cook covered 3 hours 15 minutes. Then, remove cover and bake uncovered 30-45 minutes or until completely tender.
  • Remove the rind, short ribs, parsley, celery and leek leaf.
  • Blend the braising liquid and add back to pot, add a squeeze of lemon, touch of water and black pepper. Then, simmer for 5 minutes.
  • Boil potatoes until fork tender. Rice them. Add ⅓ cup of potato water, olive oil, salt, chives, labneh and butter.
  • Preheat a pan on high. Then, add olive oil and blister the asparagus for 2-3 minutes and flip. Cover and turn heat off.
  • Lastly, serve and enjoy!

Nutrition

Calories: 1660kcal, Carbohydrates: 215g, Protein: 42g, Fat: 67g, Saturated Fat: 27g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 30g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 4285mg, Potassium: 5340mg, Fiber: 31g, Sugar: 27g, Vitamin A: 5161IU, Vitamin C: 299mg, Calcium: 424mg, Iron: 17mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American

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