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.

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.