Ingredients
Scale
- 4 pounds beef short ribs
- 1 cup red wine vinegar
- 1 cup olive oil
- 1/2 cup brown sugar
- 1 cup prunes, pitted and chopped
- 1/2 cup green olives, sliced
- 1/4 cup capers, drained
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 bay leaves
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, whisk together the red wine vinegar, olive oil, brown sugar, prunes, green olives, capers, chopped onion, minced garlic, oregano, black pepper, salt, and bay leaves to create the marinade.
- Add the short ribs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- Preheat the oven to 350°F (175°C).
- Transfer the marinated short ribs and all the marinade contents to a large roasting pan.
- Cover the pan with aluminum foil and bake for 2 to 2.5 hours, until the meat is tender and easily pulls away from the bone.
- Remove the foil and bake for an additional 30 minutes to allow the top to caramelize slightly.
- Once done, remove from the oven and let it rest for 10 minutes.
- Serve the short ribs garnished with fresh parsley.
Notes
- For an even deeper flavor, allow the short ribs to marinate overnight.
- This dish pairs well with creamy mashed potatoes or crusty bread to soak up the sauce.
- Feel free to substitute the prunes with dried apricots for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 rib with sauce
- Calories: 450
- Sugar: 8g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg