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This Short Rib Marbella transforms the classic Chicken Marbella into a luxurious, slow-cooked beef dinner that balances sweet and savory flavors perfectly. The depth of flavor from the tender short ribs mingling with prunes, olives, and capers creates a dish that feels special enough for company but comforting enough for a Sunday family dinner.
I first made this dish when looking to upgrade our holiday dinner traditions, and it's become our most requested special occasion meal. The way the kitchen fills with aromas of wine and herbs while it slow-cooks signals to everyone that something extraordinary is coming.
Ingredients
- Bone-in beef short ribs: Perfectly marry with this sauce as they become fall-apart tender after slow cooking
- Olive oil: Adds richness and helps create a perfect sear on the meat
- Onion and garlic: Create the aromatic foundation that enhances the braise
- Red wine: Brings acidity and depth that helps tenderize the meat
- Chicken broth: Provides savory notes that balance the sweet elements
- Brown sugar: Caramelizes slightly during cooking for complexity
- Red wine vinegar: Brightens the rich sauce with necessary acidity
- Pitted prunes: Soften into jammy sweetness that complements the meat
- Green olives: Provide briny contrast to the sweet components
- Capers: Add bursts of salty tanginess throughout the dish
- Fresh thyme and bay leaves: Infuse everything with herbaceous notes
Step-by-Step Instructions
- Prepare and Sear:
- Season the short ribs generously with salt and pepper on all sides. Heat olive oil in a Dutch oven until it shimmers then add the ribs without crowding. Allow them to develop a deep brown crust before turning, about 2-3 minutes per side. This initial searing builds the foundation of flavor that will infuse the entire dish.
- Build the Flavor Base:
- After removing the seared ribs, add chopped onions and minced garlic to the same pot, using their moisture to help loosen the flavorful browned bits from the bottom. Cook them until they become translucent and fragrant, being careful not to let the garlic burn.
- Create the Signature Sauce:
- Pour in red wine and watch it bubble up as you scrape the bottom of the pot to incorporate all the caramelized meat juices. Let this reduce slightly before adding broth, brown sugar, vinegar, and the star ingredients—prunes, olives, and capers. The combination creates the distinctive sweet-savory-tangy profile that defines Marbella dishes.
- Braise to Perfection:
- Return the ribs to the pot, nestling them into the sauce, then cover and transfer to the oven. The long, slow cooking process allows the collagen in the ribs to break down completely while the flavors meld beautifully. Check occasionally to ensure there's enough liquid, but resist the urge to open the oven too frequently.
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The prunes might seem like an unusual addition if you're not familiar with Marbella recipes, but they're truly the secret weapon in this dish. They practically dissolve during cooking, creating a silky texture and complex sweetness that balances the richness of the beef. My family now requests any excuse to make this, from birthdays to job promotions.
Making Ahead and Storage
This is one of those magical dishes that actually improves with time in the refrigerator. Make it up to two days before serving, and simply reheat gently on the stovetop or in a 325°F oven until the ribs are warmed through. The flavors will continue to develop and meld together during their rest in the refrigerator. The dish also freezes beautifully for up to three months. Just thaw overnight in the refrigerator before reheating.
Perfect Pairings
Short Rib Marbella calls for sides that can stand up to its bold flavors while providing textural contrast. Creamy polenta or mashed potatoes make an excellent bed for the rich sauce, while roasted vegetables like carrots or Brussels sprouts provide a welcome freshness. For wine, choose something with enough body to complement the richness of the dish—a Syrah or Malbec works wonderfully.
The Story Behind Marbella
The original Chicken Marbella was the signature dish from the Silver Palate Cookbook, published in 1982, and became an iconic dinner party dish of the 1980s. Named after a resort town in Spain, it featured an unusual combination of prunes, olives, and capers that was revolutionary for American home cooking at the time. This beef adaptation maintains the spirit of the original while creating something even more luxurious. The original was designed to be made ahead, which makes this version perfect for entertaining too.
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This Short Rib Marbella will impress your guests and leave everyone asking for seconds.
Frequently Asked Questions
- → Can I make Short Rib Marbella ahead of time?
Yes, this dish actually improves with time. You can prepare it 1-2 days ahead, refrigerate, and gently reheat before serving. The flavors will deepen and the meat will become even more tender.
- → What can I serve with Short Rib Marbella?
Creamy polenta, mashed potatoes, or buttered egg noodles make excellent accompaniments to soak up the flavorful sauce. A simple green salad or roasted vegetables balance the richness of the dish.
- → Can I use boneless short ribs instead?
While you can substitute boneless short ribs, bone-in ribs are recommended for this dish as they provide more flavor during the braising process. If using boneless, reduce the cooking time by about 30 minutes.
- → What wine pairs best with Short Rib Marbella?
A full-bodied red wine like Cabernet Sauvignon, Malbec, or Syrah complements the rich flavors of this dish. Choose a wine with good structure that can stand up to the sweet and savory elements.
- → How do I know when the short ribs are done cooking?
The short ribs are done when they're fork-tender and the meat easily pulls away from the bone. If you insert a fork and twist gently, the meat should yield without resistance.
- → Can I make this in a slow cooker instead of the oven?
Yes, after searing the meat and preparing the sauce on the stovetop, transfer everything to a slow cooker and cook on low for 7-8 hours or on high for 4-5 hours until the meat is tender.