Braised Rib Marbella (Print Version)
# Ingredients:
→ Main Protein
01 -
4 beef short ribs, bone-in
→ Herbs & Veggies
02 -
1 large onion, finely chopped
03 -
4 minced cloves of garlic
04 -
1 tablespoon of fresh thyme
→ Liquids
05 -
2 tablespoons of extra virgin olive oil
06 -
1 cup of dry red wine
07 -
1 cup of chicken stock
08 -
1/4 cup of red wine vinegar
→ Sweet & Tangy Extras
09 -
1/4 cup of light brown sugar
10 -
1/2 cup of chopped prunes, pitted
11 -
1/4 cup of chopped green olives
12 -
1 tablespoon of capers
→ Spices
13 -
2 dry bay leaves
14 -
Salt and black pepper to your liking
# Instructions:
01 -
Turn your oven on to 350°F (175°C). Make sure your short ribs are coated with salt and pepper.
02 -
Add olive oil to a Dutch oven, heat on medium-high, and let the ribs cook on each side till they're well-browned. Take them out after and put them aside.
03 -
Toss your chopped onion and garlic into the same pot. Let them soften and release their aroma for a few minutes.
04 -
Pour red wine in and scrape up the caramelized bits stuck at the bottom. Let it bubble for a few minutes to reduce slightly.
05 -
Mix in the chicken broth, brown sugar, vinegar, prunes, olives, capers, thyme, and bay leaves. Let it come to a boil.
06 -
Place the short ribs back into the pot, making sure to spoon some sauce over them. Cover with a lid and move the pot to the oven.
07 -
Let the ribs cook in the oven for 2.5-3 hours. When done, the meat should be super tender and easily pull away from the bone.
08 -
Take the ribs out and get rid of the bay leaves. If the sauce seems thin, simmer it on the stove until it thickens a bit.
09 -
Plate the ribs and pour the flavorful sauce, olives, and prunes over the meat. Add a sprinkle of fresh thyme, if you'd like.
# Notes:
01 -
Inspired by classic Chicken Marbella, this version swaps chicken for hearty beef short ribs.
02 -
Make the dish a day in advance; the flavors will taste even better the next day.
03 -
Opt for short ribs with plenty of marbling for the juiciest and most tender results.