Short Rib Marbella
All the bold, briny-sweet flavors of the classic—reimagined. Fall-apart short ribs slow-braised with olives, prunes, capers & garlic in a rich wine sauce. Retro vibes, modern comfort.
Ingredients
- 2.5 lbs boneless beef shortribs
- 2 tbsp olive oil
- 1 onion diced
- 4 garlic cloves minced
- 1 cup red wine
- 1 cup beef or chicken broth more as needed while cooking
- 2 tbsp brown sugar
- 1/4 cup red wine vinegar
- 1/2 cup pitted prunes chopped finely
- 1/4 cup pitted green olives
- 2 tbsp capers
- 1 tbsp fresh thyme minced
- 2 bay leaves
- salt and pepper to taste
Instructions
- Preheat oven to 325. In a large dutch oven with a lid, heat oil over medium high. Season short ribs with salt and pepper. Add the short ribs to the pan and brown them well on all sides. Add the onion and garlic, stirring occasionally over medium heat.
- Deglaze the pan with the red wine and bring to a boil. Simmer while adding the stock, brown sugar, vinegar, prunes, olives, capers, thyme, bay leaves and a bit more salt to taste. Cover and place in the oven.
- Bake for 2-3 hours until short ribs are fully tender. Add more broth as needed while cooking if the sauce gets too thick. When fully tender, remove the short ribs from the pot and remove the bay leaves. Using a wide spoon or a fat separator, remove the excess fat. Reduce the sauce as needed until it coats the short ribs, seasoning further if needed. Serve over mashed potatoes.
Tried this recipe?Let us know how it was!