Short Ribs Marbella: A Delicious & Easy Recipe

Short Ribs Marbella: Prepare to be transported to a sun-drenched Spanish villa with every single bite! Imagine tender, fall-off-the-bone short ribs, infused with the sweet and savory flavors of prunes, olives, capers, and a generous splash of sherry. This isn’t just dinner; it’s an experience.

Marbella chicken, the dish that inspired this short rib adaptation, has a fascinating history. Popularized in the 1960s by Sheila Lukins and Julee Rosso at their Silver Palate shop in New York City, it quickly became a culinary sensation. Its bold, contrasting flavors and make-ahead convenience made it a staple at dinner parties and family gatherings alike. We’ve taken those beloved elements and elevated them with the rich, decadent flavor of short ribs.

What makes Short Ribs Marbella so irresistible? It’s the perfect balance of sweet, salty, and tangy. The sweetness of the prunes and brown sugar beautifully complements the savory richness of the short ribs, while the olives and capers add a delightful briny kick. The slow braising process ensures that the short ribs become incredibly tender, practically melting in your mouth. Plus, it’s a fantastic dish to make ahead of time, allowing the flavors to meld and deepen even further. Trust me, this is one recipe you’ll want to make again and again!

Ingredients:

• 4 lbs bone-in beef short ribs
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1 large onion, thinly sliced
• 6 cloves garlic, minced
• 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/2 cup red wine vinegar
• 1/2 cup pitted prunes, halved
• 1/2 cup pitted green olives, halved
• 1/4 cup capers, drained
• 1/4 cup packed brown sugar
• 2 tablespoons dried oregano
• 2 bay leaves
• 1/4 cup chopped fresh parsley, for garnish

Preparing the Short Ribs:

1. First, we need to get those short ribs ready for their flavor bath! Pat the short ribs dry with paper towels. This is crucial for getting a good sear.
2. In a large bowl, whisk together the flour, salt, and pepper. This seasoned flour will help create a lovely crust on the ribs.
3. Dredge each short rib in the flour mixture, making sure to coat all sides evenly. Shake off any excess flour; we don’t want a thick, pasty coating.

Searing and Sautéing:

1. Now for the fun part – searing! Heat the olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. You want the oil shimmering, but not smoking.
2. Working in batches (don’t overcrowd the pot!), sear the short ribs on all sides until they are nicely browned. This usually takes about 3-4 minutes per side. Searing is key for developing rich, deep flavor. Remove the seared short ribs from the pot and set them aside.
3. Reduce the heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Don’t rush this step; we want the onions to release their sweetness.
4. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic! Burnt garlic is bitter garlic.

Building the Marbella Sauce:

1. Pour in the white wine and red wine vinegar. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. These browned bits are called fond, and they are packed with flavor!
2. Add the prunes, green olives, capers, brown sugar, oregano, and bay leaves. Stir to combine all the ingredients. The aroma should be amazing at this point!

Braising the Short Ribs:

1. Return the seared short ribs to the pot, nestling them among the onions and the Marbella sauce. The liquid should almost cover the ribs; if not, add a little bit of beef broth or water.
2. Bring the mixture to a simmer, then cover the pot tightly with a lid.
3. Transfer the pot to a preheated oven at 325°F (160°C). Braise for 3-3.5 hours, or until the short ribs are incredibly tender and easily fall off the bone. The braising time can vary depending on your oven, so check for tenderness after 3 hours.

Finishing Touches:

1. Once the short ribs are tender, remove the pot from the oven. Let the short ribs rest in the sauce for about 15-20 minutes before serving. This allows the flavors to meld together even more.
2. Before serving, remove the bay leaves. They’ve done their job!
3. Skim off any excess fat from the surface of the sauce. You can use a spoon or a fat separator for this.
4. Taste the sauce and adjust the seasoning as needed. You might want to add a pinch of salt, pepper, or a splash of red wine vinegar to brighten the flavors.

Serving Suggestions:

1. Serve the Short Ribs Marbella hot, spooning the flavorful sauce over the ribs.
2. Garnish with chopped fresh parsley for a pop of color and freshness.
3. This dish is fantastic served with creamy mashed potatoes, polenta, rice, or crusty bread to soak up all that delicious sauce.
4. It also pairs well with a simple green salad or roasted vegetables.

Tips for Success:

• Don’t skip the searing! Searing the short ribs is essential for developing a rich, deep flavor.
• Use a good quality white wine and red wine vinegar. The quality of your ingredients will directly impact the flavor of the dish.
• Be patient with the braising process. The longer the short ribs braise, the more tender and flavorful they will become.
• Adjust the seasoning to your liking. Taste the sauce and add salt, pepper, or other seasonings as needed.
• Make it ahead of time! Short Ribs Marbella actually tastes even better the next day, as the flavors have more time to meld together. Simply reheat gently before serving.

Variations:

• Add other dried fruits: Consider adding dried apricots, figs, or cranberries for a different flavor profile.
• Use different olives: Kalamata olives or other types of olives can be used in place of green olives.
• Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.
• Add mushrooms: Sauté some sliced mushrooms along with the onions for an earthier flavor.
• Make it vegetarian: While this recipe is traditionally made with short ribs, you could adapt it for a vegetarian version by using large portobello mushrooms or firm tofu in place of the meat. Be sure to adjust the cooking time accordingly.

Storage Instructions:

• Refrigerate: Leftover Short Ribs Marbella can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Freeze: For longer storage, you can freeze the short ribs and sauce in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating Instructions:

• Stovetop: Reheat the short ribs and sauce in a pot over medium heat, stirring occasionally, until heated through.
• Oven: Reheat the short ribs and sauce in a covered baking dish in a preheated oven at 325°F (160°C) until heated through.
• Microwave: Reheat individual portions in the microwave until heated through.

This Short Ribs Marbella recipe is a guaranteed crowd-pleaser. The combination of tender, fall-off-the-bone short ribs with the sweet and savory Marbella sauce is simply irresistible. Enjoy!

Conclusion:

And there you have it! Short Ribs Marbella, a dish that’s far more approachable than it sounds, and infinitely more delicious than you might imagine. I truly believe this recipe is a must-try for anyone looking to elevate their dinner game without spending hours chained to the stove. The combination of sweet prunes and olives with the savory, melt-in-your-mouth short ribs is simply divine. It’s a flavor explosion that will have your guests begging for the recipe, and honestly, you’ll be proud to share it.

But why is this particular Short Ribs Marbella recipe so special? It’s the perfect balance of flavors, the ease of preparation, and the sheer wow factor it brings to the table. Forget complicated techniques and hard-to-find ingredients. This recipe is all about maximizing flavor with minimal effort. The slow braising process ensures that the short ribs become incredibly tender, practically falling off the bone. And the Marbella sauce, with its sweet and savory notes, perfectly complements the richness of the meat.

Serving Suggestions and Variations:

While this Short Ribs Marbella is fantastic on its own, there are plenty of ways to customize it to your liking. For a classic presentation, serve it over a bed of fluffy couscous or creamy mashed potatoes. The sauce is perfect for soaking up with a crusty piece of bread, so don’t forget to have some on hand!

Looking for variations? Consider adding a splash of sherry vinegar for an extra tang, or a pinch of red pepper flakes for a touch of heat. You could also experiment with different types of olives, such as Kalamata or Castelvetrano, to add a unique flavor profile. If you’re not a fan of prunes, dried apricots or figs would also work well.

For a complete meal, serve the Short Ribs Marbella with a side of roasted vegetables, such as asparagus, Brussels sprouts, or carrots. A simple green salad with a light vinaigrette would also be a refreshing complement to the richness of the dish.

Don’t be afraid to experiment and make this recipe your own! That’s the beauty of cooking, after all.

I’m so confident that you’ll love this recipe that I urge you to give it a try. It’s perfect for a special occasion, a cozy weeknight dinner, or even a potluck. Imagine the impressed faces when you present this stunning dish!

Once you’ve made it, I’d absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below! Your feedback is invaluable and helps me continue to create recipes that you’ll love.

So, go ahead, grab your ingredients, and get ready to create a culinary masterpiece. I promise, this Short Ribs Marbella will become a new favorite in your household. Happy cooking! And remember, the best meals are made with love and shared with those you care about. I can’t wait to see your creations!

---