Description

Short Rib Marbella is a culinary masterpiece that combines the deep, savory flavors of braised short ribs with the sweetness of prunes, the tang of capers, and the briny richness of green olives. This dish is a perfect centerpiece for gatherings or a cozy family dinner. The tender, fall-off-the-bone meat paired with the luscious sauce creates an unforgettable dining experience.

Ingredients

Short Ribs and Braising Components:

2 pounds short ribs, bone-in (4 pieces)
1 cup red wine
½ cup red wine vinegar
1 cup leeks, diced
1 ½ cups California prunes, pitted, halved
1 cup ripe green olives, pitted, whole
¼ cup capers and 2 tablespoons caper brine
6 cloves garlic, minced
2 bay leaves
2 teaspoons dried oregano
⅓ cup brown sugar
2 tablespoons butter
Salt and black pepper

Instructions

1. Prepare and Braise the Short Ribs
Preheat your oven to 325°F (160°C). Season the short ribs with salt and pepper. Heat a large Dutch oven over medium-high heat, add a bit of oil, and sear the ribs on all sides until browned. Remove the ribs and sauté the diced leeks and 1 cup of prunes in the same pot until caramelized. Deglaze with red wine and vinegar, then mix in olives, capers, brine, garlic, bay leaves, oregano, and brown sugar. Return the short ribs to the pot, cover, and braise in the oven for 2 to 2.5 hours until tender.

2. Create a Glossy, Flavorful Sauce
Remove the cooked ribs and strain the liquid from the Dutch oven. Place the liquid back on low heat and stir in cold butter until emulsified. Add the remaining prunes, reintroduce the olives, leeks, and capers, and adjust seasoning as needed.

3. Serve and Savor
Arrange the tender short ribs on a serving platter and generously drizzle with the sauce. Pair with creamy mashed potatoes, polenta, or crusty bread for a hearty meal.

Notes

Serving Tips

Pairing Suggestions: Serve Short Rib Marbella with creamy mashed potatoes, polenta, or herbed rice to soak up the luscious sauce. A side of roasted vegetables or a fresh green salad complements the dish beautifully.
Presentation: Arrange the short ribs on a platter and drizzle with the rich, glossy sauce. Garnish with fresh herbs like parsley or thyme for an elegant touch.
Wine Pairing: Enhance the meal with a full-bodied red wine, such as Cabernet Sauvignon or Malbec, to complement the robust flavors of the dish.

Storage Tips

Refrigeration: Allow the short ribs to cool to room temperature. Transfer them, along with the sauce, into an airtight container. Store in the refrigerator for up to 3-4 days.
Freezing: For longer storage, freeze the ribs and sauce in a freezer-safe container. They can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat the short ribs in a covered skillet or oven-safe dish