01 -
Preheat your oven to 325°F (160°C). Season the short ribs generously with salt and pepper. Set them aside.
02 -
Heat a large, oven-safe Dutch oven over medium-high heat. Add a bit of oil and sear the short ribs on all sides until they develop a rich, brown crust. Remove from the pot and set aside.
03 -
In the same Dutch oven, add the diced leeks and 1 cup of the halved prunes. Saute until the prunes caramelize and release their sweetness.
04 -
Pour in the red wine and red wine vinegar. Scrape the bottom of the pot with a wooden spoon to deglaze. Let it simmer until slightly reduced.
05 -
Stir in the green olives, capers, caper brine, minced garlic, bay leaves, dried oregano, and brown sugar. Mix well to integrate flavors.
06 -
Return the seared short ribs to the Dutch oven, placing them bone-side down. Cover the pot with a lid and transfer it to the oven. Braise for 2 to 2.5 hours until the meat is tender and easily pulls away from the bone.
07 -
Remove the short ribs and keep warm. Strain the solids from the liquid, reserving the broth. Return the broth to the Dutch oven on low heat and stir in cold butter until emulsified. Add the remaining ½ cup of prunes to hydrate in the sauce.
08 -
Reintroduce the olives, leeks, and capers to the sauce and stir gently. Adjust seasoning with salt and black pepper as needed.
09 -
Serve the braised short ribs with the sauce drizzled generously over the top.