Short Rib Marbella Twist

This rich, succulent dish transforms the classic Chicken Marbella into a hearty, soul-warming meal centered around tender bone-in short ribs. The beefy flavors meld beautifully with sweet California prunes, briny olives, and tangy capers, all bathed in a luxurious red wine reduction that will have you mopping your plate clean.

I first made this dish for my partner's birthday when I wanted something special without stressing in the kitchen all day. The way the kitchen filled with those intoxicating aromas of wine and herbs won me over completely.

Ingredients

• Bone-in short ribs: Provide the perfect rich base for this dish and become meltingly tender after braising
• Red wine: Forms the foundation of the sauce with warm notes that complement the beef
• Red wine vinegar: Balances the richness with necessary acidity
• California prunes: Offer natural sweetness and help thicken the sauce as they cook down
• Green olives: Contribute briny contrast against the sweet elements
• Capers and caper brine: Add bright bursts of salty flavor throughout
• Leeks: Provide a milder onion flavor that caramelizes beautifully
• Brown sugar: Helps create complex caramelization and balances the acidic components
• Butter: Finishes the sauce with silky richness and helps bind everything together

Step-by-Step Instructions

Season and Sear:

Season short ribs generously with salt and pepper on all sides. Heat your Dutch oven until very hot and add just enough oil to coat the bottom. Sear the ribs with patience until deeply browned on all sides. This typically takes about 3 minutes per side. The caramelization here builds the foundation of flavor for the entire dish.

Build the Base:

Remove the ribs and add leeks and 1 cup of halved prunes to the same pot. Cook them in the beef drippings until the prunes begin to soften and caramelize slightly and the leeks turn translucent. This process usually takes about 5 minutes. Stir occasionally to prevent burning.

Create the Braising Liquid:

Pour in red wine and vinegar then let it bubble while scraping all those flavorful brown bits from the bottom of the pot. Allow the mixture to reduce by about a quarter which concentrates the flavors. This typically takes 4 to 5 minutes at a steady simmer.

Combine Ingredients:

Add olives, capers, caper brine, garlic, bay leaves, oregano, and brown sugar to the pot. Stir thoroughly to incorporate all ingredients. Return the short ribs to the pot, positioning them bone side down so the meat can soak up all the flavors as it cooks.

Braise to Perfection:

Cover the Dutch oven and transfer to a preheated 325°F oven. Let the ribs braise undisturbed for 2 to 2.5 hours. You will know they are done when the meat easily pulls away from the bone and feels fork tender. The collagen in the short ribs will have broken down completely.

Finish the Sauce:

Remove the cooked ribs and set aside. Strain the braising liquid to separate the solids from the liquid. Return the liquid to the pot over low heat. Add cold butter and whisk constantly until it emulsifies and creates a glossy sauce. Add remaining prunes to hydrate in the warm sauce. Return the strained solids to the sauce and adjust seasoning to taste.

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I discovered this dish during a particularly cold winter when comfort food was a necessity rather than a luxury. The prunes are secretly my favorite component. They break down slightly during cooking and infuse the sauce with a complex sweetness that balances the rich meat perfectly.

Serving Suggestions

This Short Rib Marbella shines when served over creamy mashed potatoes or sweet potato mash that can soak up the incredible sauce. The sweetness of sweet potatoes particularly complements the prunes in the dish. For a lighter option, consider serving it with roasted cauliflower or a simple green salad dressed with lemon and olive oil to cut through the richness.

Making Ahead and Storage

This dish improves with time as the flavors meld together. Make it up to two days ahead and store in the refrigerator in an airtight container. When ready to serve, gently reheat in a covered pot over low heat until warmed through. The sauce may thicken when chilled; simply add a splash of beef broth when reheating if needed. Leftovers will keep for up to 4 days refrigerated.

Wine Pairing

Choose a wine similar to what you used in the cooking process. A medium to full-bodied red wine like Malbec, Syrah, or Cabernet Sauvignon stands up beautifully to the richness of the short ribs while complementing the fruity notes from the prunes. The tannins in these wines help cut through the fattiness of the meat, cleansing your palate between bites.

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Frequently Asked Questions

→ What cut of meat is best for this dish?

Bone-in short ribs are ideal for this dish as they offer rich, beefy flavor and tenderize beautifully during braising.

→ Can I substitute the red wine?

Yes, you can use beef or vegetable broth with a splash of grape juice or balsamic vinegar to mimic the wine's depth of flavor.

→ What is the best way to serve this dish?

This dish pairs wonderfully with mashed potatoes, polenta, or crusty bread to soak up the rich, flavorful sauce.

→ Can I make this dish ahead of time?

Absolutely! The flavors deepen over time. Simply reheat gently on the stove before serving.

→ How do I adjust the recipe for fewer servings?

You can easily scale down the ingredients proportionally, but be sure to maintain the same braising time for tender results.