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Short Ribs & Labneh 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 & Labneh 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.

Substitutions

I braised the short ribs in white wine, but you can use red wine as well! Like I mentioned before, herbs and spices are very easy to swap out for your favorite ones.

Short Ribs & Labneh Potatoes
Short Ribs & Labneh Potatoes

Braised Short Ribs & Labneh Potatoes

By Nadia Aidi
Short Ribs & Labneh 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 & 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 & cubed
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1/4 C Cedars labneh
  • Salt and pepper to taste

Directions 

  • Season the short ribs on all sides and sear on a preheated enameled cast iron until browned on all sides
  • At medium heat, add in leeks & shallots. Caramelize lightly, about 30 min. Add in garlic, lemon peel and cook together 3 minutes
  • Add in miso, soy sauce, spices, vinegar, parsley, green part of leek, parm rind and celery. Add wine and broth. Simmer
  • Braise at 300F 300°F and cook covered 3 hrs 15 min. Remove cover and bake uncovered 30-45 min 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. Simmer 5 minutes
  • Boil potatoes until fork tender. Rice them. Add ⅓ cup potato water, olive oil, salt, chives, labneh and butter
  • Preheat a pan on high, add olive oil and blister the asparagus for 2-3 min and flip. Cover and turn heat off
  • Serve and enjoy

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

Additional Info

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