If you’re craving a dish where savory meets sweet in the most indulgent, melt-in-your-mouth way, this Short Rib Marbella Recipe is an absolute must-try. Combining tender, braised beef short ribs with the rich flavors of prunes, olives, and capers, all infused with a touch of red wine vinegar and herbs, this meal captures the spirit of Mediterranean comfort food like no other. It’s a recipe that feels like a warm hug on a plate, perfect for sharing with loved ones and impressing guests with minimal fuss but massive flavor.
Ingredients You’ll Need
Every ingredient in this Short Rib Marbella Recipe plays a distinct role in building that unforgettable flavor profile. From the succulent beef to the briny olives and sweet prunes, each element is simple yet essential for creating the perfect balance of savory depth and subtle sweetness.
- Bone-in beef short ribs (3 pounds): The star of the dish, these provide rich marbling for tender, flavorful meat.
- Pitted prunes, chopped (1/2 cup): Adds a natural sweetness and luscious depth to the sauce.
- Green olives, halved (1/2 cup): Bring a bright, salty contrast that lifts the flavors.
- Capers with brine (1/4 cup): For a pungent, tangy kick that complements the olives perfectly.
- Garlic cloves, minced (4): Infuses aromatic warmth throughout the dish.
- Dried oregano (1 tablespoon): A classic Mediterranean herb that adds earthiness.
- Red wine vinegar (1/2 cup): Provides acidity to balance the richness.
- Dry red wine (1/2 cup): Deepens the sauce with complexity and richness.
- Olive oil (1/4 cup): Helps meld the marinade ingredients and adds silkiness.
- Brown sugar (1/4 cup): Sprinkled on top to caramelize and add a subtle sweetness.
- Bay leaves (2): Offer gentle, aromatic background notes.
- Salt and freshly ground black pepper: Essential for seasoning and enhancing all other flavors.
- Fresh parsley, chopped (1/4 cup): For a fresh, vibrant garnish that brightens each bite.
How to Make Short Rib Marbella Recipe
Step 1: Marinate the Short Ribs
Start by seasoning your short ribs thoroughly with salt and pepper to bring out their natural flavors. In a large bowl, combine prunes, olives, capers with their brine, garlic, oregano, red wine vinegar, red wine, olive oil, and bay leaves. Toss the short ribs in this zesty marinade, making sure each piece is well-coated. Cover and refrigerate for at least 8 hours, or overnight if possible—this step is crucial for allowing the flavors to penetrate the meat deeply.
Step 2: Prepare for Braising
When you’re ready to cook, preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius). Transfer the marinated ribs along with all the marinade into a large baking dish or Dutch oven. Sprinkle the brown sugar evenly over the top; this will create a beautiful caramelized glaze as the short ribs braise.
Step 3: Braise the Ribs
Cover the dish tightly with a lid or foil to trap moisture, and braise in the preheated oven for about 2.5 to 3 hours. The low and slow cooking method ensures the beef becomes tender enough to fall right off the bone. For the last 30 minutes, remove the cover to let the sauce reduce slightly, thickening into a rich nappé. If excess fat rises to the surface, skim it off to keep the dish balanced and flavorful.
How to Serve Short Rib Marbella Recipe
Garnishes
A generous sprinkle of freshly chopped parsley adds a pop of color and fresh herbaceous notes that contrast beautifully with the deep, savory sauce. The vibrant green also makes the dish visually inviting.
Side Dishes
This Short Rib Marbella Recipe pairs wonderfully with creamy mashed potatoes or fluffy couscous, which soak up every bit of that luscious sauce. For a rustic touch, crusty bread is perfect for savoring the remaining juices on the plate.
Creative Ways to Present
For an elegant presentation, arrange the short ribs over a bed of polenta or buttered noodles, then drizzle with sauce and garnish with parsley. You can also serve the dish family-style in a large shallow bowl, inviting everyone to help themselves and share the cozy meal.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully and the flavors actually deepen after a day in the fridge. Store the Short Rib Marbella airtight in its sauce for up to 3 days to maintain moisture and taste.
Freezing
You can freeze this dish for up to 2 months. Allow it to cool completely, then portion into freezer-safe containers, including plenty of the sauce to keep the ribs tender upon reheating.
Reheating
Reheat gently on the stove over low heat or in the oven covered to preserve moisture. Adding a splash of water or broth can help loosen the sauce if it thickens too much during refrigeration.
FAQs
Can I use boneless short ribs for this recipe?
Absolutely! Boneless short ribs can work just as well and may be easier to eat, but keep in mind that bone-in ribs often offer more flavor and a richer texture.
Is it necessary to marinate the ribs overnight?
Marinating overnight is highly recommended because it allows the prunes, olives, and seasonings to deeply infuse the meat, resulting in a more flavorful and tender dish.
Can I substitute the red wine vinegar?
If you don’t have red wine vinegar, you can use sherry vinegar or even a mild balsamic vinegar, but the traditional flavor of red wine vinegar really complements the Mediterranean style of this dish.
What type of wine is best for cooking this recipe?
Choose a dry red wine that you enjoy drinking, such as Cabernet Sauvignon or Merlot. The wine adds complexity and cuts some of the richness from the beef while enhancing the overall sauce.
Is this dish gluten-free?
Yes! This Short Rib Marbella Recipe is naturally gluten-free, making it perfect for those with gluten sensitivities or anyone seeking a wholesome, hearty meal.
Final Thoughts
This Short Rib Marbella Recipe is one of those dishes where every bite feels like a celebration. It’s both simple and sophisticated, a true testament to the magic of combining savory, sweet, and tangy elements in one pot. I can’t recommend it enough for your next dinner party or cozy family meal—once you try it, it’s bound to become a treasured favorite.
Print
Short Rib Marbella Recipe
- Prep Time: 20 minutes plus at least 8 hours marinating
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes plus marinating time
- Yield: 4 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Description
Short Rib Marbella is a Mediterranean-inspired dish featuring tender, slow-braised beef short ribs marinated with prunes, olives, capers, and aromatic herbs. The rich blend of sweet and savory flavors creates a deeply satisfying main course perfect for a comforting meal.
Ingredients
Beef and Marinade
- 3 pounds bone-in beef short ribs
- 1/2 cup pitted prunes, chopped
- 1/2 cup green olives, halved
- 1/4 cup capers with a bit of brine
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1/2 cup red wine vinegar
- 1/2 cup dry red wine
- 1/4 cup olive oil
- 2 bay leaves
For Cooking
- 1/4 cup brown sugar
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Seasoning the Ribs: Generously season the short ribs with salt and freshly ground black pepper to enhance their natural flavor.
- Marinating: In a large bowl, combine the chopped prunes, green olives, capers with their brine, minced garlic, dried oregano, red wine vinegar, dry red wine, olive oil, and bay leaves. Add the seasoned short ribs and toss everything together to ensure the meat is well coated. Cover the bowl and refrigerate to marinate for at least 8 hours or preferably overnight to develop deep flavors.
- Preheating the Oven: Preheat your oven to 325°F (163°C) to prepare for slow, gentle braising.
- Braising Setup: Transfer the marinated short ribs and all the marinade into a large baking dish or a Dutch oven. Evenly sprinkle the brown sugar on top to balance the acidity with sweetness.
- Slow Braising: Cover tightly with a lid or aluminum foil to trap moisture and braise in the oven for 2.5 to 3 hours, until the meat is fork-tender and nearly falling off the bone.
- Reducing the Sauce: Remove the lid during the last 30 minutes of cooking to allow the sauce to thicken and concentrate in flavor. If necessary, skim off any excess fat from the surface to keep the dish from being greasy.
- Serving: Serve the short ribs hot, garnished with freshly chopped parsley. This dish pairs beautifully with mashed potatoes, couscous, or crusty bread to soak up the rich sauce.
Notes
- For best results, prepare this dish a day ahead; the flavors intensify and deepen after resting overnight.
- Consider serving with mashed potatoes, couscous, or crusty bread to complement the savory sauce.
- For a leaner option, use boneless short ribs and trim visible fat before marinating and cooking.
