Short Rib Marbella (Print Version)

# Ingredients:

→ Main Protein

01 - 4 bone-in beef short ribs

→ Aromatics & Produce

02 - 1 onion, chopped
03 - 4 cloves garlic, minced
04 - 1 tablespoon fresh thyme leaves

→ Liquids

05 - 2 tablespoons olive oil
06 - 1 cup red wine
07 - 1 cup chicken broth
08 - 1/4 cup red wine vinegar

→ Sweet & Savory Additions

09 - 1/4 cup brown sugar
10 - 1/2 cup pitted prunes, chopped
11 - 1/4 cup green olives, chopped
12 - 1 tablespoon capers

→ Seasonings

13 - 2 bay leaves
14 - Salt and pepper, to taste

# Instructions:

01 - Preheat oven to 350°F (175°C). Season the short ribs generously with salt and pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove and set aside.
03 - In the same pot, add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant.
04 - Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let simmer for 3-5 minutes to reduce slightly.
05 - Stir in the chicken broth, brown sugar, red wine vinegar, prunes, olives, capers, thyme, and bay leaves. Bring the mixture to a boil.
06 - Return the short ribs to the pot, spooning some of the sauce over them. Cover with a lid and transfer to the oven.
07 - Braise the short ribs for 2.5-3 hours, or until the meat is fork-tender and easily pulled from the bone.
08 - Remove the ribs from the pot and set aside. Discard the bay leaves. If needed, reduce the sauce over medium heat until it thickens slightly.
09 - Plate the short ribs and spoon the rich sauce with prunes and olives over them. Garnish with fresh thyme leaves if desired.

# Notes:

01 - This dish is inspired by the classic Chicken Marbella but uses beef short ribs for a heartier interpretation.
02 - The meat can be made a day ahead and refrigerated. The flavors will deepen overnight.
03 - For the most tender results, choose short ribs with good marbling.

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