Short Rib Marbella: The Ultimate Modern Spin On A Classic Recipe

This holiday season, I've been focusing on a recipe that takes a classic dish and elevates it to all new levels using one of my favorite ingredients, California Prunes. This Short Rib Marbella is not just an adaptation of the classic Chicken Marbella; it's a reinvention that promises both complexity and depth in flavor.

{{The recipe for this Short Rib Marbella and the post that goes with it was made in partnership with California Prunes! We received compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support! }}

Short Ribs Demystified: A Rich and Tender Delight

What are short ribs? Let's cut through the confusion: short ribs are a beef cut, primarily known for their rich flavor and tenderness when cooked properly. Short ribs typically come from the cow's brisket, chuck, plate, or rib areas, and are ideal for slow cooking methods.

How many short ribs per person? One to two short ribs per person is the sweet spot, balancing richness with portion control.

Are you curious what to look for when shopping for short ribs? When shopping for short ribs, consider several key factors to ensure you select the best quality meat for your recipe. First, look for short ribs with a good amount of marbling – the white flecks of fat within the meat – as this is crucial for flavor and tenderness. The meat should be a vibrant red color, which indicates freshness.

Short Rib Marbella: A Modern Spin On Chicken Marbella

The classic dish Chicken Marbella was the most popular dish on the menu at the Silver Palate Cafe in NYC back in the day. It wasn't until 1982 when the cookbook inspired by the restaurant was published that the recipe for Chicken Marbella became nationally known and incredibly popular.

My Quick and Easy Sheet Pan Chicken Marbella is one of our most popular sheet pan recipes. It is made with sweet prunes, green olives, and capers. This retro redo is a simple chicken dinner idea that packs BIG, BOLD flavor with minimal effort. 

Click here for my Sheet Pan Chicken Marbella recipe.

Beans Marbella

I created this plant-powered spin on the iconic Chicken Marbella recipe for California Grown. It's filled with tender California-grown beans and roasted fingerling potatoes. This briny-sweet dish is the perfect cooking project for when you have a bit more time and are in the mood for a truly hearty meal.

Click here for a vegetarian spin on Marbella.

My new Marbella-inspired recipe for Short Rib Marbella uses beef short ribs instead of the traditional chicken. This switch brings a robust beefy flavor to the table and allows for a longer, slower cooking process, which creates a more tender and flavorful short rib.

California Prunes: A Culinary Powerhouse

A remarkable 97% of the United States prunes and 44% of the world's supply come from California. This fruit, introduced from France during the Gold Rush, has become a cornerstone of the Golden State's agricultural scene.

California prunes' natural sweetness and moisture content are perfect for reducing added sugars and fats in all sorts of sweet and savory recipes.

Prunes complement rich and complex flavors like espresso, chocolate, and chilies, making them an excellent addition to savory dishes like this one.

Crafting the Perfect Short Rib Marbella

The process of braising the short ribs and balancing the sweetness of the prunes with the savory depth of the olives and briny capers is key to achieving the perfect balance of flavors. The task of preparing this recipe isn't overwhelming at all, it's actually pretty easy.

You don't have to take my word for it though; check out the step-by-step tutorial below!

The ingredient list for Short Rib Marbella

• 2 pounds short ribs, bone-in (four pieces)
• 1 cup red wine
• ½ cup red wine vinegar
• 1 cup leeks, white bulb, diced
• 1 ½ cups California prunes
• 1 cup ripe green olives
• ¼ cup capers, plus 2 tablespoons caper brine
• 6 cloves garlic
• 2 bay leaves
• 2 teaspoons dried oregano
• ⅓ cup brown sugar
• salt and black pepper

What pairs best with Short Rib Marbella?

I love serving this Marbella with a glass of red wine and mashed or roasted sweet potatoes.

• Which wine pairs best with Marbella? You could pair any wine you love with this recipe and it will be perfect. But at my table, I prefer to pair this dish with red wine.
• Perfect Roasted Sweet Potatoes: Tender and sweet, oven-roasted sweet potatoes are the perfect canvas for all sorts of toppings. But did you know there's a secret to making the perfect sweet potato? Click here to learn how to make the best sweet potatoes you've ever had.
• Oven Roasted Potatoes: This 5-ingredient recipe requires very little hands-on time and almost effortlessly creates potatoes that are ultra-crispy on the outside and smooth and silky on the inside! Literally, it's like biting through a perfectly crisp French fry to reveal creamy mashed potatoes inside. Click here for this delicious recipe.

If you’ve made this recipe for Marbella I would be so grateful if you would rate the recipe and let me know what you think in the comments below!

Short Rib Marbella

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A delightful twist on the classic Chicken Marbella. Tender bone-in short ribs and their beefy flavors harmonize beautifully with the traditional combination of caramelized California prunes, briny green olives, and capers, all smothered in a luscious red wine and vinegar reduction.

• Author: This Mess is Ours
• Prep Time: 15
• Cook Time: 2.5 hours
• Total Time: 0 hours
• Yield: 4 servings 1x
• Category: Dinner
• Method: Braised
• Cuisine: American

Ingredients

Scale 1x2x3x

2 pounds short ribs, bone-in (4 pieces)

1 cup red wine

½ cup red wine vinegar

1 cup leeks, white bulb, diced

1 ½ cups California prunes, pitted, halved, separated

1 cup ripe green olives, pitted, whole

¼ cup capers

2 tablespoons caper brine

6 cloves garlic, pressed or minced

2 bay leaves

2 teaspoons dried oregano

⅓ cup brown sugar

2 tablespoons butter

salt and black pepper

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Instructions

Braising the short ribs:

Preheat your oven to 325°F (160°C).

Season the short ribs generously with salt and pepper. Set them aside.

Heat a large, oven-safe Dutch oven over medium-high heat. Add a bit of oil to the pot and sear the short ribs on all sides until they develop a rich, brown crust. Once seared, remove the short ribs from the Dutch oven and set them aside.

In the same Dutch oven, add the diced leeks and 1 cup of the halved prunes. Saute the leeks and prunes until the prunes begin to caramelize and release their sweetness.

Pour in the red wine and red wine vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the pot.

Let the mixture simmer for a few minutes until it reduces slightly.

Stir in the green olives, capers, caper brine, minced garlic, bay leaves, dried oregano, and brown sugar. Mix everything well to combine the flavors.

Return the seared short ribs to the Dutch oven, placing them bone-side down in the mixture. Cover the Dutch oven with a lid and transfer it to the preheated oven.

Let the ribs braise for 2 to 2.5 hours or until tender and the meat easily pulls away from the bone.

Creating the Sauce:

Once the short ribs are done, remove them from the Dutch oven and set them aside to keep warm.

Strain the liquid and solids from the Dutch oven, reserving the broth. Return the liquid to the Dutch oven and place it on the stovetop over low heat.

Add the cold butter to the liquid in the Dutch oven. Stir constantly until the butter melts and emulsifies into the sauce, creating a rich, glossy texture.

Add the remaining ½ cup of prunes to the sauce to start hydrating in the hot liquid.

Reintroduce the olives, leeks, and capers back into the sauce once the butter is fully emulsified, stirring gently to combine.

Taste the sauce and adjust the seasoning with salt and black pepper, if needed.

 

Serve the braised short ribs with the luscious, flavorful sauce drizzled over the top.

Nutrition

• Serving Size:
• Calories: 715
• Sugar: 17.1 g
• Sodium: 1365.6 mg
• Fat: 24.6 g
• Carbohydrates: 70 g
• Protein: 48.8 g
• Cholesterol: 181.3 mg

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