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Short Rib Marbella Recipe
Ash Tyrrell

Short Rib Marbella Recipe

When I first made Short Rib Marbella, I was blown away by how rich and flavorful the dish turned out. The combination of tender short ribs, savory olives, and sweet prunes created something magical in my kitchen. I couldn’t help but smile as the aroma filled the air while it slow-cooked.
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Total Time 2 hours 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 pounds short ribs bone-in (about 4 pieces) – Bone-in ribs give more depth and richness to the sauce than boneless cuts.
  • 1 cup red wine – Adds acidity and flavor complexity; choose a wine you’d enjoy drinking.
  • ½ cup red wine vinegar – Enhances the savory balance and helps tenderize the meat.
  • 1 cup leeks white bulb, diced – Sweet and aromatic; avoid frozen leeks because fresh has better texture and flavor.
  • 1½ cups prunes pitted and halved – Prunes provide natural sweetness and a luxurious sauce texture.
  • 1 cup ripe green olives pitted, whole – Briny olives contrast beautifully with the sweetness of prunes.
  • ¼ cup capers – Adds tangy salty bursts that cut through the rich meatiness.
  • 2 tablespoons caper brine – Brine boosts the briny punch without extra salt.
  • 6 cloves garlic minced or pressed – Fresh garlic adds savory depth and aroma.
  • 2 bay leaves – Earthy aromatics that mellow and deepen flavors.
  • 2 teaspoons dried oregano – Adds herbal warmth; use fresh oregano only if you have plenty available.
  • ⅓ cup brown sugar – Sweetens gently and helps caramelize the sauce.
  • 2 tablespoons butter – Enriches and rounds out the sauce texture.
  • Salt and black pepper to taste – Always adjust seasoning after cooking.

Method
 

  1. Pat the short ribs dry and season generously with salt and pepper. Proper seasoning ensures the meat stays flavorful during slow cooking. This step builds the foundation of the dish.
  2. Heat oil in a Dutch oven and brown ribs on all sides. A deep sear locks in juices and creates caramelized bits that flavor the sauce. Don’t rush this step for best results.
  3. Add diced leeks and half of the prunes, cooking until softened and fragrant. The prunes begin releasing sweetness while leeks provide gentle onion flavor. This balances later salty ingredients.
  4. Pour in wine and vinegar, scraping the browned bits from the pot bottom. These bits hold concentrated flavor that enriches the braising liquid. Let the liquid simmer briefly.
  5. Stir in olives, capers, caper brine, garlic, bay leaves, oregano, and brown sugar. Together they create the signature sweet-salty Marbella taste. Everything should be evenly mixed.
  6. Return the ribs to the pot, cover, and cook in the oven until the meat becomes tender. Slow cooking allows flavors to deepen while the meat becomes fork-tender. Patience makes the dish perfect.
  7. Remove ribs and strain the cooking liquid, then simmer it until slightly thickened. Whisk in butter for a glossy finish. Return olives, prunes, and
  8. Place ribs on a serving dish and spoon sauce generously over them. The rich sauce and tender meat create a restaurant-quality meal. Serve immediately while warm.

Notes

  • I always take extra time searing ribs well because it dramatically improves flavor.
  • I let the sauce reduce slowly before adding butter so it becomes silky, not oily.
  • I taste and adjust seasoning at the end since flavors concentrate while cooking.
  • I sometimes make it a day ahead because the flavors improve overnight.