If you are looking for a show-stopping dish that combines deep savory richness with a touch of sweet and tangy flair, this Short Rib Marbella Recipe is an absolute must-try. Braised slowly to perfection, the beef short ribs become fall-off-the-bone tender while soaking up a luscious sauce made vibrant with olives, prunes, capers, and red wine. The marriage of Mediterranean-inspired flavors and hearty comfort food makes this recipe a favorite for gatherings or special family dinners. Trust me, once you taste these braised short ribs, they will quickly rise to the top of your favorite recipes list.
Ingredients You’ll Need
This Short Rib Marbella Recipe relies on simple, well-chosen ingredients that work harmoniously to create a complex flavor profile. Each component plays a key role in adding texture, color, and that signature balance of savory and sweet that makes this dish so special.
- 3–4 pounds bone-in beef short ribs: Choose meaty ribs with good marbling for tender, flavorful results.
- 1 tablespoon olive oil: For searing the short ribs to lock in juices and develop a beautiful crust.
- 1 teaspoon salt: Highlights the natural flavors of the beef and seasoning.
- 1/2 teaspoon black pepper: Adds a gentle heat and earthiness to the dish.
- 1/2 teaspoon smoked paprika: Imparts a subtle smoky depth without overpowering the other flavors.
- 1 small yellow onion (sliced): Softens during cooking, providing sweetness and body to the sauce.
- 4 garlic cloves (smashed): Infuses the dish with aromatic pungency that elevates every bite.
- 1/2 cup pitted green olives: Brings a briny brightness that cuts through the richness.
- 1/2 cup pitted prunes (chopped): Adds a natural, subtle sweetness balancing the savory elements.
- 1/4 cup capers (with brine): Intensifies the salty, tangy complexity of the sauce.
- 1/4 cup red wine vinegar: Provides acidity that wakes up the palate and ties flavors together.
- 1/2 cup dry red wine: Offers richness and layers of flavor, enhancing the meat’s natural taste.
- 1/4 cup brown sugar: Sweetens the sauce gently and helps in caramelizing during braising.
- 2 bay leaves: Add warm, herbal notes throughout the long cooking process.
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried): Brings Mediterranean herbal freshness that brightens the stew.
- 1 cup beef broth: Creates a flavorful liquid base for tender braising and sauce reduction.
- Chopped parsley for garnish (optional): Adds a fresh pop of color and subtle herbaceousness when serving.
How to Make Short Rib Marbella Recipe
Step 1: Prepare and Season the Short Ribs
Start by preheating your oven to 325°F. Take your bone-in beef short ribs and season them evenly with salt, black pepper, and smoked paprika. This seasoning ensures a well-rounded base flavor that complements the braising liquid perfectly. Pat the ribs dry to help them brown better and develop a beautiful crust during searing.
Step 2: Sear the Short Ribs
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Working in batches, sear the short ribs for 3 to 4 minutes on each side, until they are deeply browned all over. This step builds layers of flavor through the Maillard reaction—the delicious caramelization that gives the meat a rich, savory taste. Once browned, transfer the ribs to a plate and set aside.
Step 3: Cook the Aromatics
Lower the heat to medium and add the sliced onion and smashed garlic cloves to the same pot. Stir occasionally and cook until the onions become soft and translucent, and the garlic releases its fragrance, about 5 minutes. This fragrant base lifts the sauce and brings cozy warmth to the dish.
Step 4: Build the Sauce
To the aromatic mix, add the green olives, chopped prunes, capers along with their brine, red wine vinegar, red wine, and brown sugar. Bring everything to a gentle simmer, scraping up any browned bits stuck to the bottom of the pot. These bits carry tremendous flavor and help create a deeply savory sauce that coats every bite of the short ribs.
Step 5: Combine and Braise
Return the browned short ribs to the pot, nestling them into the fragrant sauce. Add the bay leaves, fresh oregano, and pour in the beef broth. Cover the pot with a lid and place it in the preheated oven. Allow the ribs to braise low and slow for 2.5 to 3 hours, until they reach fork-tender perfection. For the last 20 minutes of cooking, remove the lid so the sauce can reduce and thicken slightly, intensifying the flavor.
Step 6: Final Touches and Serve
Once the ribs are tender and the sauce is rich and luscious, remove the bay leaves and sprinkle chopped parsley on top for a fresh, vibrant garnish. Your Short Rib Marbella Recipe is now ready to wow your family and friends with every bite!
How to Serve Short Rib Marbella Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a bright, herbaceous touch that complements the hearty richness of the short ribs. You can also consider a little extra drizzle of the sauce over the meat for a beautiful glossy finish that draws everyone’s eye and appetite.
Side Dishes
This dish truly shines when paired with sides that soak up its luscious sauce. Creamy mashed potatoes are classic, but polenta or couscous make excellent alternatives to catch every drip. Roasted vegetables, such as carrots or Brussels sprouts, add a nice textural contrast and brightness that balances the plate.
Creative Ways to Present
For a special occasion, serve the short ribs atop a bed of buttery mashed parsnips or sweet potato purée for a twist. Garnish each plate with a thin slice of fresh orange or lemon zest to echo the vinegar’s brightness and tie the flavors together visually and aromatically. Family-style serving directly from the Dutch oven is also inviting and keeps the atmosphere warm and casual.
Make Ahead and Storage
Storing Leftovers
Your Short Rib Marbella Recipe tastes even better the next day as the flavors meld wonderfully overnight. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The meat remains tender and the sauce thickens delightfully after chilling.
Freezing
You can freeze leftover short ribs and sauce for up to 2 months. Place the cooled ribs and sauce in a freezer-safe airtight container or bag. Thaw in the refrigerator overnight before reheating. Freezing does not affect the tenderness or flavor negatively, making this dish a wonderful make-ahead option.
Reheating
For best results, gently reheat the short ribs and sauce on the stovetop over low heat, stirring occasionally until warmed through. This helps preserve the texture of the meat and prevents the sauce from breaking. If it gets too thick, add a splash of beef broth or water to loosen it up.
FAQs
Can I use boneless short ribs for this recipe?
Yes, boneless short ribs can be used, but bone-in ribs tend to be more flavorful and help keep the meat moist during braising. If using boneless, reduce the cooking time slightly and check for tenderness earlier.
Is it necessary to use prunes and olives in this dish?
Prunes and olives are key to the signature sweet and savory contrast of the Short Rib Marbella Recipe. They add distinct texture and flavor that balances the richness of the beef. Omitting them would change the character of the dish substantially.
What if I don’t have red wine vinegar?
You can substitute with red wine or a mild balsamic vinegar in equal parts. The acidity is important to brighten the dish, so avoid skipping it altogether for best results.
Can I make this recipe in a slow cooker?
Absolutely! After searing the ribs and preparing the sauce on the stove, transfer everything to a slow cooker and cook on low for 6 to 8 hours until the meat is tender. Finish with a quick sauce reduction on the stovetop if needed.
What wine pairs well with Short Rib Marbella Recipe?
Since this dish has robust meaty flavors with tangy and sweet notes, a medium-bodied red wine such as a Merlot, Zinfandel, or a Cabernet Sauvignon works beautifully. These wines complement the flavor complexity without overpowering the dish.
Final Thoughts
This Short Rib Marbella Recipe is one of those comforting yet impressively flavorful dishes that really brings people together around the table. The slow-braised ribs with their just-right balance of sweet, savory, and tangy elements feel like a hug on a plate. Whether you’re cooking for a special occasion or craving a luxurious weeknight dinner, giving this recipe a try will delight your taste buds and your guests alike. You honestly cannot go wrong with this Mediterranean-American classic that tastes like it took hours more than it does. Dive in and savor every delicious moment!
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Short Rib Marbella Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean-American
- Diet: Gluten Free
Description
Short Rib Marbella is a flavorful Mediterranean-American dish featuring succulent bone-in beef short ribs braised slowly in a rich sauce made with olives, prunes, capers, red wine, and aromatic herbs. The slow braising tenderizes the meat, melding savory and sweet flavors perfectly for a comforting and elegant main course.
Ingredients
Short Ribs and Seasoning
- 3–4 pounds bone-in beef short ribs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Aromatics and Braising Liquid
- 1 small yellow onion, sliced
- 4 garlic cloves, smashed
- 1/2 cup pitted green olives
- 1/2 cup pitted prunes, chopped
- 1/4 cup capers with brine
- 1/4 cup red wine vinegar
- 1/2 cup dry red wine
- 1/4 cup brown sugar
- 2 bay leaves
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
- 1 cup beef broth
Garnish
- Chopped parsley (optional)
Instructions
- Preheat and season: Preheat your oven to 325°F. Pat the short ribs dry and season them generously with salt, black pepper, and smoked paprika to build a flavorful crust during searing.
- Sear the short ribs: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. In batches, sear the short ribs until well browned on all sides, about 3–4 minutes per side. This step locks in flavor and adds depth. Remove ribs and set them aside on a plate.
- Sauté aromatics: Lower the heat to medium. Add sliced onions and smashed garlic to the pot and cook until fragrant and softened, about 5 minutes, scraping up browned bits left from the ribs for added flavor.
- Add braising ingredients: Stir in green olives, chopped prunes, capers with their brine, red wine vinegar, dry red wine, and brown sugar. Bring mixture to a gentle simmer, stirring to combine and deglaze the pot.
- Return ribs and add herbs: Place the short ribs back into the pot along with bay leaves, fresh or dried oregano, and beef broth. Make sure the ribs are partially submerged in the liquid for even braising.
- Braise in oven: Cover the pot and transfer it to the preheated oven. Braise the ribs for 2.5 to 3 hours, until meat is fork-tender and nearly falling off the bone.
- Reduce sauce: Remove the lid during the last 20 minutes of cooking to allow the sauce to thicken and intensify in flavor. This creates a luscious glaze coating the meat.
- Finish and serve: Discard the bay leaves. Garnish the ribs with chopped fresh parsley, if desired. Serve hot over mashed potatoes, polenta, or couscous to absorb the rich sauce.
Notes
- This dish can be prepared a day in advance and tastes even better after resting overnight as flavors deepen.
- Serve over creamy mashed potatoes, polenta, or couscous to soak up the delicious sauce.
- Use a heavy Dutch oven or oven-safe pot with a tight-fitting lid to retain moisture during braising.
- Be patient with the braising time; slow cooking is key to tender, flavorful meat.
