Slow-cooked Ribs and Potatoes
Fork tender meat with caramelized onions & potatoes- you truly can’t beat it. These slow-cooked ribs baked in a simple spice blend with date syrup, baby potatoes and yellow onions are an effortless meal with minimal prep work. It’s a favorite of ours for Shabbat dinner or holidays, and a recipe that the whole family will love.
You start by sauteeing the onion in olive oil, then adding your meat with the spices and potatoes. Give everything a gentle toss, add the water and a drizzle of date syrup, and let the oven work its magic.
I used boneless short ribs for this recipe, but have also made it with minute steak pieces. This dish would work well with a full roast, around 2.5-3 lbs if preparing for a larger crowd.
As always, my braiser pan is my go-to baking dish for these types of recipes. It’s the perfect all-in-one pan to cook and serve in straight from the oven, and makes this recipe that much simpler to make.
What you’ll need to make slow-cooked ribs and potatoes
Minimal ingredients with an abundance of flavor. Here’s what you’ll need-
- About 2 lbs (5-6 pieces) boneless ribs or meat of choice
- Yellow onions
- Baby gold potatoes
- Date syrup
- Olive oil
- Spices: paprika, salt, pepper, cinnamon and turmeric
- Season the ribs with salt & pepper, set aside
- Heat a large braiser pan or dutch oven on medium heat with olive oil. Saute the onions for 10-12 minutes
- Add the meat to the onions and sear for about 2-3 minutes per side
- Top with the spices and potatoes and give everything a gentle mix
- Pour the water into the pan, then top with the date syrup
- Cover the pan and bake on 325 F for about 3.5 hours
The meat cooks low and slow and truly melts in your mouth. The potatoes come out so tender, and the onions caramelize and make the perfect sauce.
We love to serve this over white rice with a side of veggies for a hearty dinner.
Other hearty dinner recipes-
Chicken and Green Beans
Spiced Peas and Meatballs
Honey Apricot Chicken
Slow-cooked Ribs with Baby Potatoes
Ingredients
- 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.
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