Short Rib Marbella

Short Rib Marbella is a sophisticated twist on the classic Chicken Marbella recipe, combining the rich, tender flavors of slow-cooked beef short ribs with the sweet and tangy notes of prunes, olives, capers, and a luxurious red wine sauce. This dish is a perfect example of Mediterranean-inspired cuisine, offering a seamless blend of savory and sweet, balanced with a touch of acidity. It’s a dish that feels gourmet yet approachable, making it ideal for everything from family dinners to festive gatherings.

The beauty of Short Rib Marbella lies in the transformation of humble ingredients into an elegant dish with layers of flavor. The short ribs are seared to golden perfection, then slowly braised in a flavorful marinade until they are melt-in-your-mouth tender. The combination of prunes and olives may sound unusual, but together they create a harmony of sweetness and brininess that pairs beautifully with the richness of the beef.

Whether you’re looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, Short Rib Marbella is sure to deliver. Served over a bed of creamy mashed potatoes, polenta, or even roasted vegetables, this dish is hearty, flavorful, and utterly satisfying.

Why You’ll Love This Recipe

1. Unforgettable Flavor: The interplay of sweet prunes, briny olives, and tangy capers creates a complex sauce that complements the richness of the short ribs.
2. Tender and Juicy: Slow-cooking ensures the short ribs become fall-off-the-bone tender, absorbing all the flavors of the marinade.
3. Elevated Yet Easy: Despite its gourmet appeal, this recipe is straightforward and requires minimal hands-on effort.
4. Great for Entertaining: Short Rib Marbella is a show-stopping dish that can be prepared ahead of time, making it stress-free for dinner parties.
5. Versatile Pairings: Serve it with a variety of sides, from creamy polenta to crusty bread, to suit any occasion.

Preparation Time and Yield

• Prep time: 20 minutes
• Marinating time: 8-12 hours (recommended for maximum flavor)
• Cook time: 3 hours (oven) or 6-8 hours (slow cooker)
• Total time: Approximately 12 hours 20 minutes (including marinating time)
• Yield: 4-6 servings
• Serving Size: 1 short rib with sauce and vegetables

Nutritional Information (per serving)

• Calories: 580
• Carbohydrates: 22g
• Protein: 40g
• Fat: 38g
• Fiber: 3g
• Sugar: 15g

Ingredients

For the Short Ribs

• 3-4 pounds bone-in beef short ribs
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

For the Marinade and Sauce

• 1 cup pitted prunes, halved
• 1/2 cup green olives (such as Castelvetrano), halved
• 2 tablespoons capers, with a bit of brine
• 4 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup red wine (such as Merlot or Cabernet Sauvignon)
• 2 cups beef stock
• 2 tablespoons brown sugar
• 2 teaspoons dried oregano
• 2 bay leaves
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon fresh parsley, chopped, for garnish

Step-by-Step Instructions

Step 1: Marinate the Short Ribs

1. Season the short ribs generously with salt and pepper. In a large mixing bowl, combine the prunes, olives, capers, garlic, red wine vinegar, brown sugar, oregano, and bay leaves. Stir to mix well.
2. Add the short ribs to the marinade, ensuring they are fully coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight.

Step 2: Sear the Short Ribs

1. Preheat your oven to 325°F (165°C) if using an oven. Heat olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat.
2. Remove the short ribs from the marinade (reserve the marinade for later) and sear them on all sides until browned, about 3-4 minutes per side. This step locks in flavor and creates a caramelized crust.

Step 3: Combine and Cook

1. Transfer the seared short ribs to a Dutch oven or slow cooker. Pour the reserved marinade over the ribs and add the beef stock and red wine. Ensure the liquid covers most of the short ribs.
2. Oven Method: Cover the Dutch oven with a lid and braise in the preheated oven for 3 hours, or until the short ribs are tender and easily pull apart.
3. Slow Cooker Method: Cook on low heat for 6-8 hours or on high for 3-4 hours.

Step 4: Finish and Serve

1. Once the short ribs are cooked, carefully transfer them to a serving platter. Skim excess fat from the sauce, then simmer it on the stovetop for 5-10 minutes to thicken, if desired.
2. Spoon the sauce over the short ribs, garnish with fresh parsley, and serve.

Ingredient Background

• Beef Short Ribs: A flavorful, marbled cut of beef that becomes incredibly tender and rich when braised. Bone-in ribs are ideal for this recipe as they add extra flavor to the dish.
• Prunes: Their natural sweetness balances the saltiness of the olives and the acidity of the vinegar, creating a harmonious sauce.
• Olives: Castelvetrano or green olives are best for their mild, buttery flavor, which adds depth to the dish without overwhelming it.
• Capers: These tangy little buds add a burst of brininess, enhancing the overall flavor complexity.
• Red Wine Vinegar and Red Wine: These ingredients provide acidity and depth, helping to tenderize the meat while creating a robust sauce.

Technique Tips

1. Marinate for Maximum Flavor: Letting the short ribs marinate overnight allows the flavors to penetrate the meat, making it more flavorful and tender.
2. Sear the Ribs: Don’t skip the searing step. It creates a flavorful crust that enhances the final dish.
3. Deglaze the Pan: After searing, deglaze the skillet with some of the marinade or red wine to scrape up any browned bits. This adds extra flavor to the sauce.
4. Cook Low and Slow: Whether you’re using a Dutch oven or slow cooker, cooking the short ribs at a low temperature over a long period is key to achieving tender, fall-apart meat.

To thicken the sauce, reduce it on the stovetop after removing the ribs. You can also add a teaspoon of cornstarch mixed with water for a glossy finish.

Alternative Presentation Ideas

1. Over Polenta: Serve the short ribs and sauce over creamy polenta for a comforting, rustic meal.
2. With Mashed Potatoes: Pair with garlic mashed potatoes to soak up the rich sauce.
3. As a Pasta Sauce: Shred the short ribs and toss with the sauce and wide noodles like pappardelle for an Italian-inspired twist.

For an elegant presentation, serve the short ribs on a platter with roasted vegetables, garnished with fresh parsley and a sprinkle of toasted almonds or pine nuts for added texture.

Additional Tips for Success

• Use Fresh Ingredients: Fresh parsley and high-quality prunes, olives, and capers make a big difference in the final flavor.
• Skim the Fat: Short ribs release a lot of fat during cooking. Skimming the excess from the sauce ensures a more balanced and refined dish.
• Double the Recipe: This dish freezes well, so consider making a double batch for easy meals later.

Recipe Variations

1. Spicy Marbella: Add a chopped chili or a teaspoon of harissa to the marinade for extra heat.
2. Vegetarian Marbella: Substitute short ribs with large portobello mushrooms or eggplant slices for a plant-based version.
3. Lamb Marbella: Replace the beef with lamb shanks or shoulder for a unique take on the dish.

For a sweeter twist, replace half the prunes with dried apricots or figs. Their fruity flavor adds another layer of complexity to the sauce.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze the short ribs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently in a saucepan over low heat or in the oven at 300°F until warmed through.

The flavors of Short Rib Marbella develop even more after a day or two, making it an excellent make-ahead dish.

Healthier Twist Ideas

1. Lean Protein: Use boneless beef short ribs or a leaner cut like brisket to reduce the fat content.
2. Reduce Sugar: Cut back on the brown sugar or substitute with honey or maple syrup for a natural alternative.
3. Add More Vegetables: Include carrots, parsnips, or butternut squash in the pot for added nutrients.

For a lower-carb option, serve the short ribs with cauliflower mash or steamed greens instead of potatoes or polenta.

Serving Suggestions for Events

• Dinner Parties: Serve with roasted garlic mashed potatoes, crusty bread, and a side of sautéed green beans for an elegant meal.
• Holiday Gatherings: Pair with roasted root vegetables and a glass of red wine for a festive centerpiece dish.
• Casual Dinners: Serve over rice or couscous for a simpler, more laid-back presentation.

A sprinkle of toasted sesame seeds or slivered almonds makes a great garnish, adding texture and visual appeal.

Special Equipment

• Dutch Oven or Slow Cooker: Essential for slow braising the short ribs to tender perfection.
• Tongs: For easy handling of the ribs during searing and serving.
• Fine Mesh Skimmer: To remove excess fat from the sauce.

If you don’t have a Dutch oven, a deep oven-safe skillet or heavy casserole dish works just as well.

Frequently Asked Questions

1. Can I use boneless short ribs?
Yes, boneless short ribs work well and are slightly easier to eat, though bone-in ribs add extra flavor.

2. Can I make this dish ahead of time?
Absolutely! The flavors deepen as it sits, so making it a day in advance is highly recommended.

3. What can I substitute for red wine?
You can use additional beef stock with a splash of balsamic vinegar or grape juice for a similar depth of flavor.

4. Can I skip the prunes?
While prunes add sweetness and balance, you can replace them with dried apricots, figs, or even raisins.

5. How do I avoid overcooking the short ribs?
Cook them low and slow, and check for doneness after the recommended time. The meat should be tender but not falling apart completely.

6. Can I double the recipe?
Yes, just ensure your pot or slow cooker is large enough to accommodate the extra ingredients.

7. What’s the best way to reheat leftovers?
Reheat gently on the stovetop or in a low oven with a bit of added stock to prevent drying out.

8. Can I use other cuts of beef?
Brisket or beef chuck are great alternatives if short ribs are unavailable.

Conclusion

Short Rib Marbella is a dish that’s as indulgent as it is memorable. Combining the robust flavors of braised beef with the sweet-savory elements of prunes, olives, and capers, this recipe is a testament to the beauty of slow cooking and Mediterranean-inspired cuisine. Whether served as a centerpiece for a festive holiday meal or a comforting family dinner, it’s a dish that’s guaranteed to leave a lasting impression. Give it a try and discover a new favorite way to enjoy short ribs!

Print