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
Scale
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.
