I transform rich, bone‑in short ribs into a luxurious, fork‑tender dish by slow‑braising them in a savory-sweet sauce featuring prunes, olives, capers, and red wine. The result is complex, comforting, and surprisingly elegant.

Short Rib Marbella

Why You’ll Love This Recipe

I love how this dish elevates retro Chicken Marbella flavors—prunes, olives, capers—with hearty beef short ribs. It requires minimal prep yet delivers deep complexity thanks to slow braising. Every time I serve it, its glossy, flavorful sauce and fall‑off‑the‑bone meat impress guests and family alike.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lb bone‑in short ribs
1 cup red wine
½ cup red wine vinegar
1 cup diced leeks (white part)
1½ cups pitted California prunes, halved
1 cup ripe green olives, pitted
¼ cup capers
2 Tbsp caper brine
6 garlic cloves, pressed or minced
2 bay leaves
2 tsp dried oregano
⅓ cup brown sugar
2 Tbsp butter
Salt and black pepper

directions

I preheat the oven to 325 °F (160 °C).
I season the short ribs generously with salt and pepper, then sear them in a Dutch oven over medium-high heat until all sides are browned. I remove the ribs and set aside.
Using the same pot, I sauté leeks and half the prunes until the prunes begin to caramelize.
I pour in red wine and vinegar, scraping up browned bits, then simmer the mixture briefly to reduce.
I stir in olives, capers, caper brine, garlic, bay leaves, oregano, and brown sugar. Then I return the short ribs bone-side down, cover, and transfer to the oven. They braise for 2–2½ hours until tender.
After baking, I remove the ribs and strain the sauce, returning the liquid to the pot. I whisk in cold butter to emulsify, then add the remaining prunes along with olives, leeks, and capers back in. I season to taste.
I serve the short ribs topped with the glossy sauce—perfect atop mashed sweet potatoes or roasted veggies.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 2–2½ hours
Total time: 2 hours 15 minutes to 2 hours 45 minutes

Variations

I sometimes swap bay leaves and oregano with fresh thyme for a green herbal lift.
To lighten it up, I occasionally add extra leeks or diced onions.
I love pairing it with mashed sweet potatoes—others enjoy it over creamy mashed potatoes, polenta, or grain bowls.

storage/reheating

I refrigerate leftovers in an airtight container for up to 4 days. To reheat, I gently warm the ribs and sauce on the stovetop over low heat—adding a splash of broth or water if the sauce has thickened—until everything is simmering. For longer storage, this freezes beautifully for up to 3 months; I thaw overnight and reheat slowly on the stove.

FAQs

Can I use boneless short ribs instead of bone‑in?

Yes. I’ve used boneless ribs—just reduce braise time slightly (check for tenderness after about 2 hours).

What can I serve alongside this dish?

I love it over mashed sweet potatoes, roasted root vegetables, polenta, rice, or creamy mash. Red wine on the side complements the flavors beautifully.

How do I thicken the sauce if it’s too thin?

After straining, I simmer the sauce on the stovetop until it reduces. If needed, I whisk in a bit more butter to add body and gloss.

Can I prep this ahead?

Absolutely. I often assemble everything, then refrigerate overnight before braising—it deepens the flavors even more.

Have to use prunes?

I love what prunes bring—sweetness and depth—but you can experiment with dried apricots or raisins if needed (though flavor shifts slightly).

Conclusion

I adore Short Rib Marbella because it takes humble short ribs and transforms them into a show-stopping dish with minimal fuss. The tender meat, vibrant olives and capers, and prunes’ natural sweetness create a dish that’s comforting yet refined—perfect for special meals or cozy gatherings.

Short Rib Marbella

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Tender, braised beef short ribs simmered with sweet prunes, briny olives, and capers in a rich red wine–vinegar sauce—guaranteed to elevate any dinner with deep, complex flavors.

Total Time: 2 h 45 minutes
Yield: 4 servings

Ingredients

2 lb bone‑in beef short ribs (about 4 pieces)

Salt and freshly ground black pepper

1 Tbsp olive oil

1 cup diced leeks (white part)

1½ cups California prunes, pitted and halved

1 cup pitted green olives

¼ cup capers

2 Tbsp caper brine

6 cloves garlic, minced

2 bay leaves

2 tsp dried oregano

⅓ cup brown sugar

1 cup red wine

½ cup red wine vinegar

2 Tbsp unsalted butter

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Instructions

Preheat oven to 325 °F (160 °C).

Season short ribs generously with salt and pepper.

In a heavy Dutch oven over medium‑high heat, warm olive oil. Sear ribs on all sides until deep brown. Remove and set aside.

Add leeks and prunes to the pot; sauté until prunes begin to caramelize.

Pour in red wine and vinegar, scraping up browned bits. Simmer for 3–5 minutes until reduced slightly.

Stir in olives, capers, caper brine, garlic, bay leaves, oregano, and brown sugar.

Nestle the ribs back into the sauce, bone‑side down. Cover and braise in oven for 2–2½ hours, or until meat is super tender.

Remove ribs and bay leaves. Strain sauce, return to stovetop, and whisk in butter until glossy. Reintroduce olives, leeks, capers, and remaining half of the prunes to warm through gently.

Plate ribs and spoon sauce over top. Serve with mashed potatoes, sweet potatoes, or roasted root vegetables.