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
Scale
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.
