||Bring short ribs to room temperature. Season generously with salt and pepper. Coat with flour and dust off the excess.
||Heat a large pot over high heat, add vegetable oil. Add the ribs to the oil in batches. Sear so they are browned on all sides, about three minutes per side. Remove ribs and set aside.
||In the same pan, sauté onion and garlic until soft and starting to brown. Add soy sauce, date syrup, chopped dates, and coffee. Bring to a boil, stirring continuously. Add the stock and put the short ribs back in the pan. Top up with enough water to cover the meat and bring to a boil. Season with a pinch of salt and pepper. Remove from stove, Cover the pan with a lid or foil.
||Preheat the oven to 160 degrees Celsius (325 F).
||Transfer the pan to your oven. Let the meat braise gently for 3 to 4 hours, until the meat is tender and falling off the bone.
||Remove pan from the oven. Carefully take the meat out of the liquid. Set aside and keep warm. Strain liquid into a pan, removing all the funky bits left in the sauce. Bring to a boil, uncovered, and reduce by half until you’re left with a thick, luscious sauce. Give it a taste. If it needs a bit of sweetness, add a touch of brown sugar.
||Transfer the ribs onto a serving platter. Pour most of the sauce over the meat, reserving a little to serve on the side. Serve beside mashed potatoes and eat immediately!
||Boil potatoes until soft. Drain. Add all ingredients and mash with a fork. Serve beside the short ribs.