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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 a mere adaptation of Chicken Marbella; it's a reinvention that promises both complexity and depth in flavor.
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.
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.
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.
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.
Let's make short rib Marbella!
Beans Marbella