Short Rib Marbella

Close up of short rib marbella over sweet potato mash.

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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.



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


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.


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