If you have a craving for something deeply comforting yet vibrantly flavorful, this Short Rib Marbella Recipe is about to become your new dinner hero. Imagine tender, fall-off-the-bone short ribs soaked in a luscious marinade of prunes, green olives, capers, and rich red wine, creating a perfect harmony of sweet, tangy, and savory notes. This dish brings together simple ingredients in a way that transforms an ordinary meal into an extraordinary experience that warms your soul with every bite.
Ingredients You’ll Need
The magic of this Short Rib Marbella Recipe lies in its thoughtfully selected ingredients, each adding a unique taste, texture, or color to the final dish. From the sweetness of prunes to the brininess of olives and capers, and the rich depth of red wine, every item plays an essential role in building layers of flavor.
- 4 pounds bone-in beef short ribs: Choose meaty ribs with a good fat marbling for the richest taste and tenderness.
- Salt and freshly ground black pepper: Seasoning essentials that enhance the beef’s natural flavors beautifully.
- 1 cup pitted prunes: Adds a subtle sweetness and moist texture, balancing the savory elements perfectly.
- 1 cup pitted green olives: Introduces a briny tang that wakes up the palate and complements the richness.
- 1/2 cup capers with a bit of juice: Brings a sharp, salty punch that elevates the dish’s complexity.
- 6 cloves garlic, minced: Infuses a warm, aromatic base note that is key to Mediterranean flavors.
- 1/4 cup dried oregano: Offers an earthy, herbaceous touch that ties the ingredients together.
- 1/2 cup red wine vinegar: Adds a fresh acidity that brightens the marinade and balances the sweet and savory.
- 1/2 cup olive oil: Rounds out the marinade with richness and ensures the meat stays juicy and tender.
- 3/4 cup brown sugar: Sprinkled on top before roasting, it caramelizes, lending depth and a beautiful glaze.
- 1 cup dry red wine: Adds richness and helps meld the flavors during the slow roasting process.
- 3 bay leaves: Subtle floral and herbal note that infuses the dish as it cooks.
- 2 tablespoons chopped fresh parsley (for garnish): Adds a fresh, vibrant finish and a pop of color before serving.
How to Make Short Rib Marbella Recipe
Step 1: Season and Marinate the Short Ribs
Begin by seasoning the short ribs generously with salt and freshly ground black pepper on all sides. This basic step is crucial because it enhances the beef’s natural flavor before it meets the marinade. In a large bowl or container, combine prunes, green olives, capers with a bit of their juice, minced garlic, oregano, red wine vinegar, and olive oil. Add the seasoned short ribs to this beautifully fragrant mixture, ensuring they’re well coated. Cover and refrigerate for at least 12 hours or ideally overnight. This slow marinating action allows the meat to soak up all those intense, Mediterranean-inspired flavors.
Step 2: Prepare and Roast
When it’s time to cook, preheat your oven to 325°F (163°C). Transfer the marinated short ribs along with the entire marinade into a large roasting pan. Sprinkle the brown sugar evenly over the ribs, which will caramelize during cooking, adding a subtle sweetness and glossy finish. Pour the dry red wine around the edges, and tuck in the bay leaves for that aromatic lift. Cover the pan tightly with foil to keep all the moisture trapped inside, ensuring the ribs become fork-tender as they braise slowly for 2.5 to 3 hours.
Step 3: Finish with a Sauce Reduction
In the last 20 to 30 minutes, remove the foil to allow the sauce to reduce slightly and thicken — this concentrates the flavors perfectly. Keep a close eye so it doesn’t dry out. Once done, discard the bay leaves before plating. This final touch seals the deal, turning the marinade into a rich, complex sauce that glazes the ribs beautifully.
How to Serve Short Rib Marbella Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a fresh, vibrant green pop that contrasts wonderfully against the rich-colored ribs and sauce. It brightens each serving and adds a subtle herbal note that elevates the overall presentation.
Side Dishes
This Short Rib Marbella Recipe is spectacular served alongside creamy mashed potatoes or a silky polenta, both of which are perfect for soaking up the luscious sauce. Roasted root vegetables or sautéed greens can also add wonderful texture and balance the richness of the beef.
Creative Ways to Present
For a more elegant dinner party vibe, serve the ribs on a large platter garnished with fresh herbs and whole prunes and olives from the marinade. For casual family meals, plating individual ribs with a generous spoonful of sauce and a colorful vegetable side never fails to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Short Rib Marbella tastes even better the next day after the flavors have had more time to marry. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
This recipe freezes beautifully, making it a fantastic dish to prepare in advance. Place cooled ribs and sauce in a freezer-safe container or heavy-duty freezer bag, and freeze for up to 3 months. Be sure to label with the date for easy reference.
Reheating
To reheat, thaw in the refrigerator overnight if frozen. Warm gently in a covered pan over low heat, adding a splash of water or broth if needed to loosen the sauce. Avoid high heat to keep the meat tender and juicy.
FAQs
Can I substitute the prunes with another dried fruit?
Absolutely! Dates or dried apricots are excellent alternatives, offering a similar sweetness and texture that complements the savory and briny flavors in the dish.
Do I have to use bone-in short ribs?
While bone-in short ribs provide great flavor and moisture, you can use boneless ribs if preferred. Just keep an eye on cooking time, as boneless may cook slightly faster.
Is it necessary to marinate the ribs overnight?
Marinating overnight is strongly recommended to develop deep, layered flavors, but if you’re pressed for time, a minimum of 4 hours will still yield a tasty dish.
What wine pairs best with this dish?
A robust red wine like Cabernet Sauvignon or a bold Merlot pairs wonderfully, echoing the flavors in the marinade and complementing the richness of the meat.
Can this recipe be adapted for a slow cooker?
Definitely! After marinating, transfer the ribs and marinade to a slow cooker and cook on low for 6 to 8 hours until tender. Finish by reducing the sauce on the stove if desired.
Final Thoughts
This Short Rib Marbella Recipe is a truly special dish that brings warmth, elegance, and bold Mediterranean flavors to your table with minimal fuss. Whether you’re cooking for a casual family dinner or a festive occasion, it promises to impress and satisfy. Give it a try—you might just find yourself making it again and again, sharing it with friends and loved ones as a cherished favorite.
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Short Rib Marbella Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: American, Mediterranean
- Diet: Gluten Free
Description
Short Rib Marbella is a flavorful Mediterranean-inspired dish featuring tender braised beef short ribs marinated with prunes, green olives, capers, garlic, and oregano. Slow-roasted in a red wine and vinegar marinade, the ribs develop rich, complex tastes balanced by a hint of sweetness from brown sugar and fruity prunes. This comforting main course is perfect served with creamy mashed potatoes or polenta to soak up the luscious sauce.
Ingredients
Beef and Seasonings
- 4 pounds bone-in beef short ribs
- Salt and freshly ground black pepper to taste
Marinade
- 1 cup pitted prunes
- 1 cup pitted green olives
- 1/2 cup capers with a bit of juice
- 6 cloves garlic, minced
- 1/4 cup dried oregano
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
Cooking and Garnish
- 3/4 cup brown sugar
- 1 cup dry red wine
- 3 bay leaves
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Season the Ribs: Generously season the beef short ribs on all sides with salt and freshly ground black pepper to enhance their natural flavor.
- Prepare the Marinade: In a large bowl or container, combine the pitted prunes, green olives, capers with some of their juice, minced garlic, dried oregano, red wine vinegar, and olive oil to create a robust marinade.
- Marinate the Short Ribs: Add the seasoned short ribs into the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 12 hours or overnight to allow the flavors to deeply penetrate the meat.
- Preheat the Oven: When ready to cook, preheat your oven to 325°F (163°C) to prepare for slow roasting.
- Transfer and Prepare for Roasting: Place the short ribs and all the marinade into a large roasting pan. Evenly sprinkle the brown sugar over the ribs and pour the dry red wine around them. Tuck the bay leaves into the pan for added aroma.
- Cover and Roast: Tightly cover the roasting pan with aluminum foil to trap moisture. Roast in the preheated oven for 2.5 to 3 hours, or until the ribs are fork-tender and the meat is falling off the bone.
- Reduce Sauce and Finish Cooking: Remove the foil cover for the last 20–30 minutes of cooking. This allows the sauce to thicken and reduce slightly, intensifying the flavors.
- Serve: Discard the bay leaves before serving. Garnish the ribs with chopped fresh parsley and serve warm, ideally alongside creamy mashed potatoes or polenta to enjoy the flavorful sauce.
Notes
- This dish tastes even better the next day, so consider preparing it ahead and reheating before serving.
- Serve with creamy mashed potatoes or polenta to soak up the delicious sauce.
- For variation, substitute prunes with dates or dried apricots if preferred.
