As I lingered in the kitchen, a tantalizing aroma danced through the air, whisking me away to memories of delicious family dinners. That’s when I decided to recreate my very own Short Rib Marbella, an indulgent twist on the classic Chicken Marbella. These tender, luscious short ribs are slow-braised in a delectable sauce enriched with prunes, olives, and capers, offering a unique balance of savory and slightly sweet flavors that are sure to impress. This comforting dish is perfect for special occasions or a cozy night in, making it a true showstopper. What’s more, the hands-on prep is deceptively quick, allowing you to spend more time enjoying the company at your table. Are you ready to elevate your cooking game and savor this luxurious delight? Why is Short Rib Marbella a Must-Try? Indulgent flavors: The rich combination of prunes, olives, and capers in the sauce creates a symphony of taste that is both savory and subtly sweet. Effortlessly elegant: With minimal prep time, you can impress guests at dinner parties or family gatherings without spending all day in the kitchen. Versatile pairings: Serve this dish over creamy mashed potatoes, polenta, or even alongside a fresh crusty bread to soak up every drop of that luscious sauce. Easy to love: The tender meat that falls off the bone is a crowd-pleaser, making it perfect for both gourmet dining and comforting family meals. Meal prep friendly: Not only is it delicious, but leftovers also reheat beautifully, allowing you to enjoy the comforting flavors for days after. You can also check out our Braised Short Ribs for more indulgent ideas! Short Rib Marbella Ingredients For the Ribs • Short Ribs – Provides rich, meaty flavor and tender texture; beef chuck can be used if short ribs are unavailable. For the Sauce • Red Wine – Adds depth of flavor and acidity to the sauce; a full-bodied wine works best for this dish. • Red Wine Vinegar – Enhances tanginess and complements the richness; white wine vinegar is a suitable substitute. • California Prunes – Contributes natural sweetness and richness, balancing the dish’s flavors; dried figs can be a substitute in a pinch. • Ripe Green Olives – Provide a briny note that contrasts beautifully with the sweetness of the prunes. • Capers – Adds a burst of acidity and brininess; washing them can help reduce saltiness. • Caper Brine – Enhances the maritime flavors; use sparingly as it can be quite salty. • Garlic (minced) – Essential for aromatic flavor, amplifying the dish’s depth. • Bay Leaves – Infuses herbal notes and adds complexity to the sauce. • Dried Oregano – Adds earthiness and depth of flavor; fresh oregano can be used but in slightly larger quantities. • Brown Sugar – Enhances the sweetness of the prunes while balancing acidity; honey is a healthier alternative. • Salt & Black Pepper – For seasoning throughout the cooking process. • Butter – Adds richness and gloss to the finished sauce. For the Vegetables • Leeks (diced) – Adds a hint of sweetness and mild onion flavor; yellow onions can be used if needed. Dive into creating this Short Rib Marbella, and let its luxurious flavors whisk you and your loved ones away! 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 large Dutch oven, heat a drizzle of oil over medium-high heat. Sear the ribs for about 4-5 minutes on each side until they develop a rich, brown crust. Once browned, remove the ribs from the pot and set them aside. Step 2: Sauté the Vegetables In the same Dutch oven, reduce the heat to medium and add diced leeks and California prunes. Sauté these ingredients for about 5-7 minutes, stirring occasionally, until the prunes start to caramelize and the leeks become tender and translucent. The fragrant aroma will fill your kitchen as they soften beautifully. Step 3: Make the Braising Liquid Pour in 1 cup of red wine and ¼ cup of red wine vinegar to the pot, using a wooden spoon to deglaze the bottom by scraping up any browned bits. Bring the mixture to a gentle simmer before adding green olives, capers, minced garlic, bay leaves, dried oregano, and brown sugar. Stir well to combine all the flavors and let the sauce bubble softly for another 5 minutes. Step 4: Braise the Ribs Return the seared short ribs to the Dutch oven, positioning them bone-side down within the sauce. Cover the pot with a lid and transfer it to your preheated oven. Let it braise for 2 to 2.5 hours, checking for tenderness. The ribs are ready when they are fork-tender and falling off the bone, enveloped in the delicious braising liquid. Step 5: Finish the Sauce After braising, carefully remove the short ribs from the pot and set them aside on a plate. Strain the braising liquid to remove any solids, returning the liquid to the pot over medium heat. Stir in 2 tablespoons of butter until emulsified, creating a glossy sauce. Reintroduce the remaining prunes, leeks, and olives, letting them warm through and rehydrate for about 5 minutes. Step 6: Serve the Short Rib Marbella To plate, generously drizzle the silky sauce over the tender short ribs, allowing that rich, indulgent flavor to shine. Serve your Short Rib Marbella with creamy mashed potatoes, polenta, or crusty bread, ensuring every drop of the luscious sauce is savored by all at your table. Make Ahead Options These Short Rib Marbella are perfect for meal prep! You can braise the short ribs and prepare the sauce up to 24 hours in advance, letting the flavors meld beautifully. After cooking, allow the dish to cool, then refrigerate it in an airtight container. To maintain the quality and ensure the meat stays tender, gently reheat the ribs and sauce on the stove, adding a splash of broth if needed to keep it moist. When ready to serve, simply warm it through, along with the added prunes, leeks, and olives for that luscious finish. This way, you’ll enjoy restaurant-quality results with minimal effort, making it a fantastic option for busy weeknights! How to Store and Freeze Short Rib Marbella Fridge: Store leftover Short Rib Marbella in an airtight container for up to 3 days, ensuring the meat is submerged in sauce to maintain moisture. Freezer: For longer storage, freeze the short ribs in the sauce in freezer-safe bags or containers for up to 3 months. Avoid adding potatoes or other sides before freezing. Reheating: Thaw overnight in the fridge before reheating. Gently warm on the stove over low heat, adding a splash of broth to maintain the sauce’s richness. Serving Tip: Enjoy the reheated dish over freshly mashed potatoes or polenta for a delightful meal just as satisfying as the first serving! What to Serve with Short Rib Marbella Creating the perfect meal to accompany your savory short rib dish can elevate your dining experience to new heights. Creamy Mashed Potatoes: The silky texture of mashed potatoes absorbs the rich sauce beautifully, enhancing every bite of comfort. Polenta: This creamy corn dish adds a delightful texture contrast and a subtle sweetness that pairs wonderfully with the savory ribs. Crusty Bread: Serve a fresh loaf to scoop up the luxurious sauce, adding a rustic charm to your meal and ensuring nothing goes to waste. Roasted Brussels Sprouts: Their slight bitterness and crispy edges offer a wonderful counterpoint to the richness of the short ribs. Herb Salad: A bright, tangy salad with fresh herbs can cut through the indulgence and refresh your palate between bites. Full-Bodied Red Wine: A glass of red wine enhances the flavors of the short rib, deepening the experience of this indulgent meal. Chocolate Tart: For dessert, a rich chocolate tart provides a satisfying sweetness that perfectly complements the savory notes of the short ribs. Elevate your dinner table with these delightful pairings that celebrate the richness of Short Rib Marbella! Short Rib Marbella Variations & Substitutions Feel free to put your own spin on this flavorful dish and make it perfect for your taste buds! Beef Chuck: Swap short ribs for beef chuck for a more budget-friendly option that still delivers on flavor. Lamb Shanks: For a unique twist, use lamb shanks instead of short ribs, enhancing the dish with a wonderfully rich taste. Chicken Thighs: Opt for chicken thighs for a lighter take on this indulgent recipe, while keeping most of the sauce ingredients intact. Dried Figs: If California prunes aren’t available, dried figs can step in, offering a similarly sweet and luxurious note. White Wine Vinegar: Substitute red wine vinegar with white wine vinegar to lighten the tanginess of the sauce without sacrificing flavor. Fresh Herbs: Fresh oregano can be used instead of dried, giving your dish a vibrant and aromatic finish. Just use more as fresh herbs are less potent. Add Heat: Kick up the heat by adding a pinch of red pepper flakes to the braising liquid for a spicy surprise that balances the sweetness. Feel free to explore these variations as you craft your own version of this sumptuous dish. And if you’re craving more inspiration, check out our Braised Short Ribs or try the captivating flavors of Braised Beef Short. Expert Tips for Short Rib Marbella Searing Matters: Ensure to sear the short ribs well; this develops those deep, rich flavors. Avoid overcrowding the pan to get a nice crust. Keep it Covered: While braising, keep the pot covered as much as possible. This maintains moisture and prevents drying out the delicious ragu. Let it Rest: For the best flavor, chill your Short Rib Marbella overnight. Reheating allows the flavors to deepen, creating an even more indulgent dish. Strain for Smooth Sauce: Strain the braising liquid to remove solids before emulsifying with butter. This results in a silky sauce that clings beautifully to the meat. Adjust to Taste: Taste the sauce before serving; adjust salt and sweetness if necessary. A splash of extra vinegar can balance the flavors perfectly. Short Rib Marbella Recipe FAQs What type of short ribs should I use for this recipe? I recommend using bone-in short ribs for the best flavor and tenderness, but if they’re not available, beef chuck can be a suitable substitute. Chuck will still provide a rich, meaty flavor, although it may have a different texture. How do I know when the short ribs are cooked properly? The ribs are done when they are fork-tender and you can easily pull the meat away from the bone, which typically takes about 2 to 2.5 hours in the oven at 325°F (160°C). Always check occasionally during the braising process! What’s the best way to store leftovers, and how long will they last? Store any leftover Short Rib Marbella in an airtight container in the refrigerator for up to 3 days. It’s important to ensure that the meat is submerged in the sauce to keep it moist and flavorful during storage. Can I freeze Short Rib Marbella? Absolutely! To freeze, place the cooled short ribs along with the sauce in freezer-safe bags or containers. This dish can be frozen for up to 3 months. When ready to enjoy, thaw it overnight in the fridge, then gently reheat on the stove over low heat, adding a splash of broth if needed. Are there any dietary considerations I should be aware of? Yes, if you’re serving this to guests with dietary restrictions, keep in mind that this recipe contains alcohol from the red wine and also has components like garlic, olives, and capers, which may not be suitable for everyone. It’s always best to check with your guests ahead of time! What if my sauce is too salty after cooking? If you find that the sauce has become too salty, a simple trick is to add a small amount of additional brown sugar or honey to balance the flavors. Alternatively, you can add a splash of water or low-sodium broth to dilute the saltiness without compromising the overall flavor. Indulge in Flavor with This Short Rib Marbella Recipe Experience the delightful flavors of Short Rib Marbella, a savory and sweet dish perfect for any special occasion. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 2 hours hrs 30 minutes minsTotal Time 2 hours hrs 45 minutes mins Servings: 4 servingsCourse: DinnerCuisine: MediterraneanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Ribs3 pounds Short Ribs Beef chuck can be used if short ribs are unavailable.For the Sauce1 cup Red Wine A full-bodied wine works best for this dish.1/4 cup Red Wine Vinegar White wine vinegar is a suitable substitute.10 ounces California Prunes Dried figs can be a substitute in a pinch.1 cup Ripe Green Olives2 tablespoons Capers Washing them can help reduce saltiness.1 tablespoon Caper Brine Use sparingly as it can be quite salty.4 cloves Garlic (minced) Essential for aromatic flavor.2 leaves Bay Leaves1 teaspoon Dried Oregano Fresh oregano can be used in slightly larger quantities.2 tablespoons Brown Sugar Honey is a healthier alternative.1 teaspoon Salt1/2 teaspoon Black Pepper2 tablespoons Butter Adds richness and gloss to the finished sauce.For the Vegetables1 cup Leeks (diced) Yellow onions can be used if needed. Equipment Dutch oven Method Step-by-Step Instructions for Short Rib MarbellaPreheat your oven to 325°F (160°C). Season the short ribs generously with salt and black pepper. In a large Dutch oven, heat a drizzle of oil over medium-high heat. Sear the ribs for about 4-5 minutes on each side until they develop a rich, brown crust. Once browned, remove the ribs from the pot and set them aside.In the same Dutch oven, reduce the heat to medium and add diced leeks and California prunes. Sauté these ingredients for about 5-7 minutes, stirring occasionally, until the prunes start to caramelize and the leeks become tender and translucent.Pour in 1 cup of red wine and ¼ cup of red wine vinegar to the pot, using a wooden spoon to deglaze the bottom by scraping up any browned bits. Bring the mixture to a gentle simmer before adding green olives, capers, minced garlic, bay leaves, dried oregano, and brown sugar. Stir well to combine all the flavors and let the sauce bubble softly for another 5 minutes.Return the seared short ribs to the Dutch oven, positioning them bone-side down within the sauce. Cover the pot with a lid and transfer it to your preheated oven. Let it braise for 2 to 2.5 hours, checking for tenderness.After braising, carefully remove the short ribs from the pot and set them aside on a plate. Strain the braising liquid to remove any solids, returning the liquid to the pot over medium heat. Stir in 2 tablespoons of butter until emulsified, creating a glossy sauce.To plate, generously drizzle the silky sauce over the tender short ribs, allowing that rich, indulgent flavor to shine. Serve your Short Rib Marbella with creamy mashed potatoes, polenta, or crusty bread. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 22gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 3mg NotesFor the best flavor, chill your Short Rib Marbella overnight. Reheating allows the flavors to deepen, creating an even more indulgent dish. Tried this recipe?Let us know how it was!
