Short Rib Marbella Recipe

Succulent short rib marbella elevates classic comfort with Mediterranean-inspired flavors, blending tender braised meat and sweet-savory notes. Wine-soaked prunes and herbs create a luxurious dish.

📝 Ingredients

• 4 bone-in short ribs
• 1 onion, thinly sliced
• 5 cloves garlic, minced
• 1 cup pitted green olives, halved
• 1/2 cup pitted kalamata olives, halved
• 1/4 cup capers, drained
• 1/2 cup red wine vinegar
• 1/4 cup red wine
• 1/4 cup chicken broth
• 1/4 cup brown sugar
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 2 tablespoons olive oil
• Salt to taste
• Pepper to taste

👨‍🍳 Instructions

1. 1Heat the oven to 350°F, preparing for a rich, slow-cooked braising process.
2. 2Generously season the short ribs with salt and pepper, ensuring complete coverage on all surfaces.
3. 3Warm olive oil in a large oven-safe pot over medium-high heat, creating a perfect searing environment.
4. 4Caramelize the short ribs until a deep golden-brown crust forms on all sides, approximately 5-7 minutes, developing intense flavor foundations.
5. 5Transfer the browned ribs to a separate plate, reserving their flavorful exterior.
6. 6Sauté sliced onions and minced garlic in the same pot until they become translucent and fragrant, releasing their aromatic essence.
7. 7Introduce a complex flavor profile by adding olives, capers, red wine vinegar, red wine, chicken broth, brown sugar, and a blend of warm spices: oregano, cinnamon, allspice, and cloves.
8. 8Gently return the short ribs to the pot, nestling them into the rich, aromatic liquid.
9. 9Cover the pot and slide into the preheated oven, allowing the ribs to braise for 2-2.5 hours until meat becomes incredibly tender and easily separates from the bone.
10. 10Remove the short ribs, letting them rest momentarily while reducing the sauce over medium heat to achieve a slightly thickened consistency.
11. 11Plate the short ribs, generously spooning the luxurious sauce over the top and garnishing with fresh oregano.