Season the short ribs with salt and pepper. In a large Dutch oven or oven-safe skillet, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft and lightly golden, 10 to 12 minutes.

Add the short ribs and cook until browned on both sides, 2 to 3 minutes per side.

Add the paprika, salt, pepper, turmeric, and cinnamon. Add the potatoes and gently toss to coat.

Pour in the water and drizzle the date syrup over the top. Cover and transfer to the oven.

Braise until the meat is very tender and easily pierced with a fork, 3 to 3½ hours. About halfway through cooking, uncover and spoon some of the cooking liquid over the ribs. Cover and continue cooking.

Serve the short ribs and potatoes with the pan juices.