Short Rib Marbella Recipe

Meet your new dinner party showstopper: Short Rib Marbella. This rich, savory-sweet braise takes meltingly tender beef short ribs and elevates them with the flavors of briny olives, capers, sweet prunes, garlic, and herbs, all slow-cooked in red wine until every bite is luscious. It’s a dish that feels both comforting and thrilling—a little bit Mediterranean, a little bit retro, and completely unforgettable. Whether you’re serving it for a cozy family supper or wowing guests on a special occasion, this one-pot wonder has all the makings of a modern classic.

this Recipe

Ingredients You’ll Need

The magic of Short Rib Marbella comes from how a modest roster of ingredients transforms into something truly stunning, all thanks to their unique interplay of flavors. Every component brings a little something special to the table, so don’t skip a thing!

• Beef short ribs (3 lbs, bone-in): Opt for well-marbled ribs for extra richness and tenderness—bone-in is a must for big, beefy flavor.
• Pitted green olives (1 cup): These add incredible brininess and a pop of color that balances the sweetness in the sauce.
• Prunes, chopped (½ cup): Prunes melt into the braise, lending earthy sweetness and luscious texture, not sticky or overly fruity.
• Capers with a bit of brine (¼ cup): Salted, tangy capers (brine included!) bring depth and a punchy contrast to richer notes.
• Garlic, minced (4 cloves): Garlic infuses everything with warmth and savory aroma—don’t be shy here!
• Brown sugar (2 tbsp): Encourages caramelization and balances out the sharp notes from the capers and vinegar.
• Red wine vinegar (½ cup): Acidity brightens the dish and tenderizes the beef, giving the sauce a vibrant tang.
• Dry red wine (½ cup): Use something you’d happily drink—wine deepens the sauce and carries all those beautiful flavors through.
• Olive oil (2 tbsp): Helps the marinade come together and adds Mediterranean flair.
• Dried oregano (1 tbsp): Herbs tie all the sweet, savory, and briny tones together; a pinch of dried oregano is classic.
• Bay leaves (2): These add subtle earthy perfume as the ribs braise—just remember to fish them out before serving.
• Salt (1 tsp): Essential for seasoning the meat and brightening all the other flavors in the pot.
• Black pepper (½ tsp): Adds mellow, gentle heat—fresh cracked is best if you have it.
• Chopped parsley (¼ cup, for garnish): A bright, fresh sprinkle right before serving makes each plate pop and adds welcome freshness.

How to Make Short Rib Marbella

Step 1: Marinate the Short Ribs

Start by gathering everything into a spacious bowl or a big, sealable bag—the more room for mixing, the better. Combine the short ribs with olives, prunes, capers (plus a spoonful of that good brine), garlic, brown sugar, red wine vinegar, dry red wine, olive oil, oregano, bay leaves, salt, and pepper. Toss well, making sure those short ribs get plenty of time to mingle with all the flavors. Cover tightly and refrigerate overnight, or at least 4 hours—longer marinating time means deeper flavor that makes this Short Rib Marbella exceptional.

Step 2: Braise Low and Slow

When you’re ready to cook, set your oven to 325°F (163°C). Pour everything from the marinade—ribs, fruits, herbs, and all the good juices—into a large Dutch oven or deep baking dish. Lay the ribs out in a single layer so each one basks in the flavorful bath. Cover tightly with foil or a lid to keep all the moisture in, then slide the dish into the oven. This is where the transformation happens: two and a half to three hours of slow braising until the beef is so tender it nearly collapses at the nudge of a fork. For a rich, slightly reduced sauce at the end, uncover for the last 20 minutes of cooking.

Step 3: Sauce and Serve

Once the Short Rib Marbella is beautifully tender, move the ribs to a serving platter. Spoon all those savory olives, sweet prunes, juicy capers, and the now-glossy sauce over the top. Sprinkle generously with fresh parsley. The aroma at this stage is nothing short of magnetic—a sign you’re about to serve up something truly special.

How to Serve Short Rib Marbella

Garnishes

Don’t underestimate the power of a finishing flourish! Chopped fresh parsley not only adds a burst of color but also lifts the dish with freshness. For extra pizazz, try a little fresh lemon zest over the top or a scatter of toasted pine nuts right before serving.

Side Dishes

Short Rib Marbella begs for sides that can catch every drop of that deeply savory sauce. Creamy polenta and smooth mashed potatoes are both dreamy options. If you crave texture, a crunchy hunk of rustic bread does the trick. For something lighter, buttery couscous or roast seasonal veggies round out the meal perfectly.

Creative Ways to Present

Feeling festive? Serve Short Rib Marbella over individual portions of creamy polenta in shallow bowls, topped with a rib and a ladle of sauce. For dinner parties, pile the ribs family style on a handsome platter, sprinkled with parsley and lemon zest, and invite everyone to dig in. Leftovers make luxe pulled beef sliders or can be tucked into warm pita with pickled onions for a casual lunch.

Make Ahead and Storage

Storing Leftovers

One of the best-kept secrets about Short Rib Marbella: it’s even tastier the next day. Let everything cool, then store in an airtight container in the fridge. The flavors meld beautifully overnight, so leftovers are positively crave-worthy.

Freezing

For longer storage, Short Rib Marbella freezes like a dream. Cool completely before transferring to freezer-safe containers (along with all the sauce and goodies). It’ll keep well for up to three months. Thaw in the fridge overnight before reheating.

Reheating

Warm gently in a covered pot over low heat or in a moderate oven, adding a splash of broth or water if the sauce has thickened too much. The short ribs will regain their silkiness, and each bite will be every bit as delicious as when first made.

FAQs

Can I use boneless short ribs for Short Rib Marbella?

Absolutely, but keep in mind that bone-in short ribs add deeper flavor and result in even more luscious, tender meat. If you go boneless, reduce the cooking time a little and check for tenderness earlier.

What can I substitute for prunes if I don’t have them?

Dried apricots or dried figs also work well. They both bring that lovely sweet contrast to the briny, savory elements—just chop to about the same size as the prunes and proceed as usual.

Does this dish need to marinate overnight?

For best flavor, yes, but if you’re short on time, even four hours of marinating gives a great result. The longer rest helps the rich Short Rib Marbella sauce really infuse the meat.

Which red wine is best for this recipe?

Choose a dry, drinkable red (think Cabernet Sauvignon, Merlot, or a bold Spanish red)—nothing too sweet or too light. The better the wine, the better your Short Rib Marbella will taste.

Is Short Rib Marbella gluten-free?

Yes! The ingredients in this recipe are naturally gluten-free, so it’s perfect for sharing with gluten-sensitive friends—just double-check your capers and vinegar if cross-contamination is a concern.

Final Thoughts

If you’re looking for a dish that’s both comforting and just a little bit glamorous, you can’t go wrong with Short Rib Marbella. The balance of sweet, savory, and tangy flavors will win over anyone at your table. Give it a try—you’ll be making it part of your regular rotation before you know it!

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