As I stood in my kitchen last weekend, the intoxicating aroma of slow-braising short ribs filled the air, whisking me away from the hustle and bustle of daily life. This enchanting experience led me to create my take on Short Rib Marbella, a luxurious twist on the beloved Chicken Marbella. With every bite, the tender, melt-in-your-mouth meat swims in a rich, slightly sweet sauce that beautifully balances the briny punch of olives and the earthy notes of prunes and capers. Not only is this dish perfect for impressing guests at special occasions, but it also provides that heartwarming comfort we crave during cozy dinners at home. Are you ready to elevate your culinary repertoire with this unforgettable dish? Why Try Short Rib Marbella? Elevated Comfort: This dish combines the warmth of home-cooked meals with the elegance of fine dining, making it perfect for both special occasions and cozy nights in. Rich, Complex Flavors: The thoughtful blend of sweet prunes, briny olives, and robust capers creates a savory sauce that’s simply irresistible. Incredibly Tender: Slow-braising the short ribs ensures they melt in your mouth, guaranteeing a delectable eating experience. Crowd-Pleasing: Impress your guests with this delightful twist on a classic that they won’t soon forget! For more ideas on enhancing your cooking, check out my recipe for Red Wine Short Ribs. Versatile Options: You can easily adjust ingredients, swapping olives or experimenting with different meats, to suit your taste. This makes each cooking session a new adventure! Short Rib Marbella Ingredients For the Ribs • Short Ribs (2 pounds, bone-in) – The star of this dish, providing a decadent texture and rich flavor. • Salt & Black Pepper – Essential for seasoning, enhancing the meat’s natural taste. For the Sauce • Red Wine (1 cup) – Adds depth and acidity, elevating the flavor profile of the Short Rib Marbella. • Red Wine Vinegar (1/2 cup) – Helps balance the richness with a touch of acidity. • California Prunes (1 1/2 cups, pitted and halved) – Infuses natural sweetness; perfect for pairing with savory elements. • Green Olives (1 cup, pitted) – Brings a briny kick that balances the sweetness of the prunes; black olives can substitute for a milder flavor. • Capers (1/4 cup) – Adds a burst of acidity; no direct substitutes, but additional olives could work. • Caper Brine (2 tablespoons) – Enhances overall flavor and moisture. • Bay Leaves (2) – Infuses subtle herbal notes while the dish braises. For the Aromatics • Leeks (1 cup, diced) – Contributes a gentle sweetness that complements the other flavors. • Garlic (6 cloves, pressed or minced) – Introduces a warm, aromatic flavor that enriches the sauce. • Dried Oregano (2 teaspoons) – Offers an earthy note; Italian seasoning can be an alternative. For the Sweet Balance • Brown Sugar (1/3 cup) – Provides sweetness to counteract the dish’s acidity; can substitute with honey or maple syrup. • Butter (2 tablespoons) – Emulsifies the sauce for a smooth and glossy finish. Feel free to gather these ingredients and let the cooking adventure begin! Step‑by‑Step Instructions for Short Rib Marbella Step 1: Sear the Short Ribs Preheat your oven to 325°F (160°C). Season the short ribs generously with salt and black pepper. In a Dutch oven, heat a drizzle of oil over medium-high heat. Sear the short ribs on all sides until they become beautifully browned, about 3-4 minutes per side. Once done, remove them from the pot and set them aside on a plate. Step 2: Sauté the Vegetables In the same Dutch oven, add the diced leeks and halved California prunes, stirring to incorporate the flavors. Sauté them for about 4-5 minutes until the prunes start to caramelize lightly, enhancing their natural sweetness. This step adds depth to your Short Rib Marbella, so ensure you keep an eye on them as they cook. Step 3: Make the Braising Liquid Pour in the red wine and red wine vinegar to deglaze the pan, using a wooden spoon to scrape up the brown bits from the bottom. Allow the liquid to simmer for 2-3 minutes, then add the green olives, capers, caper brine, pressed garlic, bay leaves, oregano, and brown sugar. Mix well and let the concoction bubble for another minute to combine the flavors. Step 4: Braise the Ribs Return the seared short ribs to the Dutch oven, positioning them bone-side down within the flavorful mixture. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 to 2.5 hours, or until the meat is fork-tender and falling off the bone. You’ll know it’s ready when a gentle pull easily separates the meat from the bone. Step 5: Make the Sauce Once the short ribs are done, carefully remove them from the oven and set the ribs aside on a warm plate. Strain the braising liquid through a fine-mesh sieve, returning the strained liquid back to the Dutch oven. Over low heat, whisk in 2 tablespoons of butter until fully emulsified. This will give your sauce a glossy finish and rich flavor. Step 6: Final Touches To your sauce, add the remaining prunes, green olives, diced leeks, and capers for added texture and flavor. Taste and season with additional salt and black pepper as needed to enhance the balance of your Short Rib Marbella. Let the sauce heat through for a few more minutes before you serve, allowing the flavors to meld beautifully. Step 7: Serve Drizzle the luscious sauce over the succulent short ribs on your serving dish. This Short Rib Marbella is now ready to impress! Gather around the table to enjoy this elegant dish, perhaps paired with warm mashed potatoes or crusty bread, to savor every drop of that delightful sauce. Expert Tips for Short Rib Marbella Sear for Flavor: Ensure to thoroughly sear the ribs for a richer flavor; doing so will create a delicious crust that enhances the dish. Avoid Overcrowding: Don’t overcrowd the pan while searing; cook in batches if necessary to achieve that perfect golden-brown color. Deglaze Properly: When making the braising liquid, be sure to scrape up the brown bits at the bottom of the pot to capture all those delicious flavors for your Short Rib Marbella. Taste and Adjust: Always taste your braising liquid before serving. Adjust the seasoning to your palate; you might want a bit more salt or a touch more sweetness. Resting Time Matters: After braising, let the short ribs rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender meat. Storage Wisdom: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days, and reheat gently to keep the Short Rib Marbella tender. What to Serve with Short Rib Marbella? Elevate your dining experience with these delightful pairings that perfectly complement the rich, savory flavors of your dish. Creamy Mashed Potatoes: Their velvety texture absorbs the luscious sauce, creating a harmonious balance on your plate. Polenta: This creamy corn dish provides a comforting base, enhancing the dish’s elegance while bringing a subtly sweet contrast. Crusty Bread: Ideal for soaking up the rich sauce, a warm, crusty loaf invites shared moments around the table. Garlic Green Beans: Their crisp texture and vibrant flavor add a fresh element that brightens the overall meal and cuts through the richness. Roasted Brussels Sprouts: Caramelized and crispy, they provide an earthy punch that complements the robust flavors of the short rib. Mixed Green Salad: A tangy vinaigrette brings a refreshing brightness that contrasts beautifully with the savory notes of the dish. Chardonnay: A glass of this smooth white wine pairs harmoniously with the rich sauce and elevates the dining experience. Chocolate Mousse: For dessert, serve a light, airy mousse that satisfies your sweet tooth while leaving you feeling indulgently happy. Short Rib Marbella Variations & Substitutions Feel free to get creative with these variations to make this dish uniquely yours and tantalizingly delicious! Beef Chuck: Swap short ribs for beef chuck. Adjust the cooking time for tenderness; it’s equally delightful! Kalamata Olives: Replace green olives with kalamata olives for a more robust, earthy flavor that enhances the richness. Honey Alternative: Swap brown sugar with honey for a floral sweetness that adds a lovely twist to the sauce. Veggie Delight: Use vegetable broth instead of red wine for a vegetarian-friendly option while keeping the sauce flavorful. Capers Needing: If you don’t have capers, consider adding more olives; they’ll still deliver that briny kick without losing the essence. Extra Garlic: For those who love garlic, increase the cloves to 8 or 10. The aromatic flavor will deepen as it braises. Spicy Heat: Add crushed red pepper flakes to the braising liquid if you’re yearning for a hint of spice that beautifully complements the dish. Dried Figs Swap: Use dried figs instead of prunes for a unique sweetness that pairs well with the savory components. Embrace these suggestions to shape your Short Rib Marbella into something truly special. For more culinary inspiration, don’t forget to explore my recipe for Red Wine Short Ribs, which adds a deep richness all its own! How to Store and Freeze Short Rib Marbella Fridge: Store leftovers in an airtight container for up to 3 days. This keeps the flavors fresh and maintains the tenderness of the ribs. Freezer: For longer storage, cool the Short Rib Marbella completely and transfer it to a freezer-safe container or a resealable freezer bag. It will last up to 3 months. Reheating: Thaw in the refrigerator overnight before reheating. Gently reheat in a saucepan over low heat, adding a splash of water or broth if needed to maintain moisture and richness in the sauce. Tip: The savory and slightly sweet flavors of Short Rib Marbella actually improve after a day in the fridge, making it a delightful dish for meal prep! Make Ahead Options These Short Ribs Marbella are perfect for busy home cooks looking to save time without sacrificing flavor! You can prep the braising liquid (red wine, vinegar, prunes, olives, and spices) up to 24 hours in advance; simply store it in an airtight container in the refrigerator. The short ribs can also be seared and stored separately, allowing you to combine them right before braising. When you’re ready to serve, just transfer your prepped ingredients to the oven for the usual braising time (2 to 2.5 hours) to ensure they remain just as tender and delicious. This efficient prep guarantees that a mouthwatering, elegant meal awaits you with minimal last-minute effort! Short Rib Marbella Recipe FAQs How do I choose the best short ribs? Absolutely! When selecting short ribs, look for cuts that are well-marbled with a good amount of fat. This fat will melt during cooking, adding richness and flavor to your dish. The meat should have a nice red color without any dark spots or signs of spoilage. Aim for bone-in short ribs for the best texture and taste. How should I store leftover Short Rib Marbella? For sure! Store any leftovers in an airtight container in the refrigerator for up to 3 days. This method keeps the flavors fresh and maintains the dish’s tenderness. Just be sure to let it cool down to room temperature before sealing it up to avoid condensation. Can I freeze Short Rib Marbella? Definitely! To freeze, allow your Short Rib Marbella to cool completely, then transfer it to a freezer-safe container or resealable freezer bag. It can be safely frozen for up to 3 months. Remember to label the container with the date to keep track. What should I do if my short ribs are tough after cooking? Very! If your short ribs turn out tough, it could be a sign they need a bit more cooking time. Make sure to braise the ribs longer in the oven, checking every 30 minutes until they are fork-tender. A longer cook time allows the tough connective tissues to break down, ensuring a melt-in-your-mouth texture. Are there any dietary considerations for Short Rib Marbella? Of course! If you have dietary concerns, be mindful of the ingredients. This dish contains gluten-free options if you use a gluten-free wine and be cautious with the salt, as some may need to watch their sodium intake. Please keep in mind that the recipe involves prunes and olives, so let your guests know if they have any allergies or dietary restrictions regarding those ingredients. How can I enhance the flavors of Short Rib Marbella? Absolutely! To elevate the flavors, let your braising liquid simmer for a bit longer after deglazing, allowing it to reduce and concentrate. You can also add herbs like thyme or rosemary for an aromatic twist or a splash of citrus like orange juice for a surprising depth. Don’t forget to taste and adjust your seasonings before serving to find that perfect balance! Short Rib Marbella: Elevate Your Dinner with Sweet Savory Magic Experience the delightful fusion of flavors in this Short Rib Marbella, perfect for impressing guests or enjoying a comforting family meal. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 2 hours hrs 30 minutes minsResting Time 10 minutes minsTotal Time 3 hours hrs Servings: 6 servingsCourse: DinnerCuisine: MediterraneanCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Ribs2 pounds Short Ribs (bone-in) The star of this dishto taste Salt Essential for seasoningto taste Black Pepper Essential for seasoningFor the Sauce1 cup Red Wine Adds depth and acidity1/2 cup Red Wine Vinegar Balances the richness1 1/2 cups California Prunes (pitted and halved) Infuses natural sweetness1 cup Green Olives (pitted) Brings a briny kick1/4 cup Capers Adds a burst of acidity2 tablespoons Caper Brine Enhances overall flavor2 Bay Leaves Infuses subtle herbal notesFor the Aromatics1 cup Leeks (diced) Contributes gentle sweetness6 cloves Garlic (pressed or minced) Introduces warm flavor2 teaspoons Dried Oregano Offers an earthy noteFor the Sweet Balance1/3 cup Brown Sugar Provides sweetness2 tablespoons Butter Emulsifies the sauce Equipment Dutch oven Method Step-by-Step InstructionsPreheat your oven to 325°F (160°C). Season the short ribs generously with salt and black pepper. In a Dutch oven, heat a drizzle of oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.In the same Dutch oven, add the diced leeks and halved California prunes, stirring to incorporate. Sauté for about 4-5 minutes until prunes start to caramelize.Pour in the red wine and vinegar to deglaze the pan, scraping up the brown bits. Allow to simmer for 2-3 minutes, then add olives, capers, caper brine, garlic, bay leaves, oregano, and brown sugar. Mix and bubble for another minute.Return the short ribs bone-side down within the mixture. Cover and transfer to the oven. Braise for 2 to 2.5 hours until tender.Carefully remove the short ribs and set aside. Strain the liquid through a sieve back to the Dutch oven. Over low heat, whisk in butter until emulsified for a glossy finish.Add remaining prunes, olives, leeks, and capers to the sauce. Taste and adjust seasoning if needed. Heat through before serving.Drizzle the sauce over the short ribs on your serving dish. Enjoy your Short Rib Marbella with mashed potatoes or crusty bread. Nutrition Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 12gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 3mg NotesAllow leftover Short Rib Marbella to improve flavors in the fridge for a day before serving again. Tried this recipe?Let us know how it was!
