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
Scale
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.
