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White Wine Braised Short Ribs & Labneh Potatoes for #MediterraneanMonday

White Wine Braised Short Ribs & Labneh Potatoes

By Nadia Aidi
White Wine Braised Short Ribs & Labneh Potatoes for #MediterraneanMonday


  • 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


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


  • 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.

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