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.