This holiday season, I’m excited to share a recipe that transforms a classic dish into something truly extraordinary using one of my favorite ingredients: California Prunes. This Short Rib Marbella isn’t merely a twist on the classic Chicken Marbella; it’s a complete reinvention that delivers layers of complexity and rich flavor.
HOW TO MAKE SHORT RIB MARBELLA
INGREDIENTS
- 2 pounds bone-in short ribs (4 pieces)
- 1 cup red wine
- ½ cup red wine vinegar
- 1 cup diced leeks (white bulb)
- 1 ½ cups California prunes, pitted and halved, divided
- 1 cup whole ripe green olives, pitted
- ¼ cup capers
- 2 tablespoons caper brine
- 6 cloves garlic, minced or pressed
- 2 bay leaves
- 2 teaspoons dried oregano
- ⅓ cup brown sugar
- 2 tablespoons butter
- Salt and black pepper, to taste
INSTRUCTIONS
Braising the Short Ribs
- Preheat Oven:
- Preheat your oven to 325°F (160°C).
- Season the Ribs:
- Generously season the short ribs with salt and black pepper. Set them aside.
- Sear the Ribs:
- In a large, oven-safe Dutch oven, heat a bit of oil over medium-high heat. 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 aside.
- Sauté Leeks and Prunes:
- In the same Dutch oven, add the diced leeks and 1 cup of halved prunes. Sauté until the leeks are soft and the prunes begin to caramelize and release their sweetness.
- Add Wine and Vinegar:
- 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.
- Combine Ingredients:
- Stir in the green olives, capers, caper brine, minced garlic, bay leaves, dried oregano, and brown sugar. Mix everything well to combine.
- Braise the Ribs:
- Return the seared short ribs to the Dutch oven, placing them bone-side down in the mixture. Cover with a lid and transfer 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
- Remove Ribs:
- Once done, remove the short ribs from the Dutch oven and set aside to keep warm.
- Strain the Liquid:
- Strain the liquid and solids from the Dutch oven, reserving the broth. Return the liquid to the Dutch oven and place it over low heat on the stovetop.
- Emulsify the Sauce:
- Add the cold butter to the reserved liquid, stirring constantly until the butter melts and emulsifies into the sauce, creating a rich, glossy texture.
- Hydrate Remaining Prunes:
- Add the remaining ½ cup of prunes to the sauce, allowing them to hydrate in the hot liquid.
- Reintroduce Ingredients:
- Once the butter is fully emulsified, stir in the olives, leeks, and capers back into the sauce, mixing gently to combine.
- Season the Sauce:
- Taste the sauce and adjust the seasoning with salt and black pepper as needed.
Serve
- Serve the braised short ribs drizzled with the luscious, flavorful sauce over the top.
NUTRITION INFORMATION
- Serving Size: 1 serving
- 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
WHAT PAIRS BEST WITH SHORT RIB MARBELLA?
WINE PAIRING
While you can enjoy this dish with any wine you love, I prefer pairing it with a nice red wine at my table.
PERFECT ROASTED SWEET POTATOES
Tender and naturally sweet, oven-roasted sweet potatoes provide an excellent base for various toppings. Did you know there’s a secret to achieving the perfect sweet potato?
CRISPY OVEN ROASTED POTATOES
This simple 5-ingredient recipe requires minimal hands-on time and effortlessly produces ultra-crispy potatoes on the outside while remaining smooth and silky on the inside! It’s like biting into a perfectly crisp French fry to reveal creamy mashed potatoes within.
