Description

Short Rib Marbella is a luxurious dish that combines the richness of slow-cooked beef with the tangy, salty flavors of olives and capers, complemented by the sweetness of brown sugar and the complexity of red wine. The tender short ribs fall off the bone, making it a perfect main dish for special occasions or cozy dinners.

The bold and savory flavors of this dish pair wonderfully with mashed potatoes, rice, or a crisp green salad. It’s a simple yet impressive meal that’s sure to satisfy anyone craving comforting and hearty food. Whether served for a weeknight dinner or a holiday feast, Short Rib Marbella will never disappoint.

Ingredients

Units Scale

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 and pepper to taste

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Instructions

Preheat oven to 350°F (175°C).
Season the short ribs with salt and pepper on both sides.
Heat olive oil in a large oven-safe pot over medium-high heat. Brown the short ribs on all sides, about 5-7 minutes. Remove the short ribs and set aside.
In the same pot, add the sliced onion and garlic. Cook until softened, about 3 minutes.
Add the olives, capers, red wine vinegar, red wine, chicken broth, brown sugar, oregano, cinnamon, allspice, and cloves to the pot. Stir to combine.
Return the short ribs to the pot and spoon some of the sauce over them.
Cover the pot and transfer to the oven. Bake for 2-2.5 hours, or until the ribs are tender and falling off the bone.
Remove the short ribs from the pot and set aside. If the sauce is too thin, bring it to a simmer over medium heat and cook until slightly thickened.
Serve the short ribs with the sauce, garnished with additional fresh oregano if desired.

Prep Time: 15 minutes
Cook Time: 2.5 hours