Short Rib Marbella Twist

This decadent, melt-in-your-mouth creation takes the traditional Chicken Marbella and turns it into a comforting feast featuring fall-apart bone-in short ribs. The robust meat flavor works wonderfully with the jammy California prunes, salty olives, and zesty capers, all swimming in a luscious red wine sauce that'll have you licking your plate clean.

I whipped this up for my partner's birthday when I needed something fancy but didn't want to spend all day sweating in the kitchen. The moment those amazing smells of wine and herbs filled the house, I was totally hooked.

Ingredients

• Bone-in short ribs: Create the rich foundation and turn incredibly tender during cooking
• Red wine: Makes a delicious sauce base with cozy flavors that match the meat perfectly
• Red wine vinegar: Cuts through the richness with a tangy kick
• California prunes: Add natural sweetness and help make the sauce thicker as they break down
• Green olives: Bring a salty punch that balances the sweet elements
• Capers and caper brine: Sprinkle little pops of tangy flavor throughout
• Leeks: Give a gentle onion taste that turns golden and sweet
• Brown sugar: Makes everything caramelize nicely and smooths out the tangy bits
• Butter: Makes the sauce velvety smooth and ties all flavors together

Step-by-Step Instructions

Season and Sear:

Rub salt and pepper all over your short ribs. Get your Dutch oven super hot and add just enough oil to cover the bottom. Brown those ribs patiently on each side until they're dark and crusty – about 3 minutes per side. This browning step is where tons of flavor comes from.

Build the Base:

Take out the ribs and toss in your leeks and 1 cup of prune halves. Let them cook in all that tasty meat juice until the prunes start getting soft and the leeks turn clear – usually takes around 5 minutes. Give it a stir now and then so nothing burns.

Create the Braising Liquid:

Splash in the wine and vinegar and let it bubble away while you scrape up all the yummy brown bits stuck to the pot. Let the liquid cook down by about a quarter to really pack in the flavor. This'll take 4-5 minutes of gentle bubbling.

Combine Ingredients:

Toss in olives, capers, caper juice, garlic, bay leaves, oregano, and brown sugar. Mix everything together well. Put the ribs back in, bone-side down so the meat soaks up all that goodness while it cooks.

Braise to Perfection:

Cover your pot and stick it in a 325°F oven. Let it cook undisturbed for 2 to 2.5 hours. You'll know it's ready when the meat practically falls off the bone and feels super tender. By then, all the tough bits in the ribs will have melted away completely.

Finish the Sauce:

Take out the cooked ribs and set them aside. Pour the cooking liquid through a strainer to separate the chunky bits from the juice. Put the liquid back in the pot over low heat. Drop in cold butter and keep whisking until it melts in and makes the sauce shiny. Add the rest of your prunes to soak in the warm sauce. Mix the strained solids back in and taste to see if it needs more seasoning.

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I stumbled on this dish during a brutal winter when I craved comfort food like crazy. The prunes are actually my secret favorite part. They sort of melt down while cooking and give the sauce this amazing deep sweetness that works so well with the rich meat.

Serving Suggestions

This Short Rib Marbella tastes amazing over creamy mashed potatoes or sweet potato mash that can soak up all that incredible sauce. Sweet potatoes work really well with the prunes in the dish. If you want something lighter, try it with roasted cauliflower or just a simple green salad with lemon and olive oil dressing to balance out the richness.

Making Ahead and Storage

This dish actually tastes better the longer it sits. You can make it up to two days before serving and keep it in the fridge in a covered container. When you're ready to eat, just warm it up slowly in a covered pot until it's heated through. The sauce might get thicker in the fridge, so you can add a splash of beef broth while reheating if needed. Any leftovers will stay good in the fridge for up to 4 days.

Wine Pairing

Go for a wine that's similar to what you cooked with. A medium or full-bodied red like Malbec, Syrah, or Cabernet Sauvignon works great with the rich short ribs while matching the fruity flavors from the prunes. These wines have tannins that help cut through the fatty meat, cleaning your taste buds between bites.

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Frequently Asked Questions

→ Which meat cut works best here?

Bone-in beef ribs are your go-to. They get incredibly tender during slow cooking and deliver amazing flavor.

→ What can I swap for red wine?

Don't worry—beef or veggie stock with a splash of grape juice or balsamic vinegar can stand in for wine.

→ What's the best way to serve it?

Pair it with creamy mashed potatoes, soft polenta, or crusty bread to soak up that incredible sauce.

→ Can this be prepped in advance?

Yes, it tastes even better once the flavors meld. Just warm it gently on the stove before eating.

→ How can I make a smaller batch?

Just cut down the ingredient amounts proportionally, but don't reduce the cooking time—it needs it to get tender.