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Preheat oven to 325°F (160°C). Season short ribs generously with salt and pepper. Heat ¼ cup olive oil in a large oven-safe skillet over medium heat. Sauté sliced onions for 10–12 minutes until soft. Place the ribs directly on top of the onions and sear for 2–3 minutes per side.
Add the baby gold potatoes and the entire spice blend to the pan, giving everything a gentle mix. Top with a light drizzle of olive oil, pour in the water, and drizzle the date syrup evenly over everything.
Cover the pan tightly with a lid or heavy foil. Transfer to the oven and braise for 3 to 3½ hours until the meat is completely fork-tender and melt-in-your-mouth soft.
For best results, open the lid halfway through baking (around the 1.5-hour mark) and spoon the rich pan juices directly over the meat. Serve hot straight from the skillet!