Marbella Short Rib Twist (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup ripe green olives, pitted and kept whole
02 -
2 tablespoons caper brine
03 -
2 pounds bone-in short ribs (4 pieces recommended)
04 -
6 garlic cloves, finely minced or smashed
05 -
Salt (use as needed)
06 -
Black pepper (adjust to taste)
07 -
2 bay leaves
08 -
1 cup diced leek bulbs (white part only)
09 -
2 teaspoons dried oregano
10 -
½ cup red wine vinegar
11 -
1 cup red wine
12 -
1 ½ cups pitted California prunes, halved
13 -
¼ cup capers
14 -
⅓ cup packed brown sugar
15 -
2 tablespoons cold butter
# Instructions:
01 -
Turn on your oven to 325°F (160°C) and let it preheat. Sprinkle a good amount of salt and black pepper on the short ribs, then set them aside for now.
02 -
Grab a big Dutch oven that’s safe to use in the oven and heat it up on medium-high. Add a splash of oil, then sear the ribs on all sides so they’re nice and browned. Remove them from the pot when done.
03 -
Toss the diced leeks into the same pot, along with 1 cup of the halved prunes. Let the mixture soften and become sweet as the prunes caramelize.
04 -
Pour both the red wine and red wine vinegar into the pot. Use a wooden spoon to scrape any browned bits on the bottom. Allow it to simmer gently until it reduces slightly.
05 -
Mix in the green olives, capers, brine, minced garlic, bay leaves, oregano, and brown sugar. Stir everything really well to combine all the flavors.
06 -
Place the browned short ribs back in the pot with the bone side facing down. Cover the pot and move it to the oven. Bake for around 2 to 2.5 hours until the meat turns super tender and practically falls off the bone.
07 -
Take the ribs out and keep them someplace warm. Strain the solids from the liquid, saving the broth. Put the broth back on the stove over low heat, then stir in butter until smooth. Add the last ½ cup of prunes so they soak up the sauce.
08 -
Toss in the leeks, olives, and capers. Stir it all together without breaking anything up too much. Taste and adjust seasoning with more salt or pepper if needed.
09 -
Pop the short ribs onto a plate and pour the rich sauce all over. Have everyone dig in!
# Notes:
01 -
Cooking the short ribs slowly ensures they’re juicy and packed with flavor.