Beef Rib Marbella Dish (Print Version)

# Ingredients:

→ Main Protein

01 - 4 bone-in beef short ribs

→ Aromatics & Produce

02 - 1 diced onion
03 - 4 cloves garlic, crushed
04 - 1 tablespoon thyme leaves, fresh

→ 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 chopped prunes, pitted
11 - 1/4 cup chopped green olives
12 - 1 tablespoon capers

→ Seasonings

13 - 2 bay leaves
14 - Salt and pepper, as needed

# Instructions:

01 - Set your oven to 350°F (175°C). Rub the short ribs all over with salt and pepper.
02 - Warm the olive oil in a big Dutch oven on medium-high. Brown the short ribs thoroughly on each side. Take them out and put aside.
03 - Toss onion and garlic into the same pot, and cook them for about 2-3 minutes until they're soft and smell good.
04 - Add the red wine and scrape off all those tasty brown bits from the bottom. Let it bubble away for 3-5 minutes to get a bit thicker.
05 - Mix in chicken broth, brown sugar, red wine vinegar, prunes, olives, capers, thyme, and bay leaves. Let everything come to a boil.
06 - Put the short ribs back in, spoon some sauce over them, cover with the lid, and stick it all in the oven.
07 - Let the ribs cook for 2.5-3 hours. They're done when the meat falls off the bone easily.
08 - Take out the ribs and set them aside. Throw away the bay leaves. If the sauce looks thin, cook it on medium until it gets thicker.
09 - Put the ribs on plates and pour the chunky sauce with prunes and olives on top. Add some fresh thyme if you want.

# Notes:

01 - We took inspiration from Chicken Marbella but went with beef short ribs for something more filling.
02 - You can make this a day early and keep it in the fridge. It'll taste even better the next day.
03 - Go for short ribs with lots of fat running through them for the juiciest results.

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