Flanken ribs with prunes is an heirloom family recipe I’ve loved for decades, traditionally served on Rosh Hashanah, the Jewish New Year, to symbolize a sweet year ahead — though it’s just as comforting on any cold fall or winter night.
What makes this recipe so special? The meat falls off the bone, the prunes and carrots add a natural sweetness, and the rich, silky sauce is pure magic. Sweet, savory, and absolutely special occasion-worthy.
I’ve got tons of elevated, restaurant-worthy dinner ideas, so if you love braised meats as much as we do, try my slow-braised beef short rib pasta sauce, meltingly tender red wine-braised chuck roast, or Moroccan-spiced lamb and potato curry next.
English-Cut Compared To Flanken-Cut Ribs
Traditional beef short ribs are typically 3–4 inches long, with meat running along the full length of a single bone and a bit of cartilage on the underside. Flanken short ribs, on the other hand, are cut across multiple bones — usually four — resulting in a strip about 8 inches long with small cross-sections of bone throughout.
Same cut of meat, just a different butchering style — and that’s what makes them flanken!
How To Make Flanken Ribs
Full instructions and quantities can be found in the recipe card below!
Searing meat before braising is important because it builds deep, rich flavor by creating a caramelized crust through the Maillard reaction. This step also adds color and complexity to both the meat and the braising liquid, resulting in a more flavorful finished dish. So… don’t skip this step. 😉
Are The Prunes Necessary?
I get asked this question a lot and it always amuses me. Why do people hate so much on prunes?! They’re simply dried plums (and who doesn’t like plums?!).
Yes, in this recipe, they’re a must. But trust me when I say that the overall dish is not too sweet. The rich, beefy flavor from the ribs keeps everything in balance.
What To Serve With Flanken
We love to serve flanken with creamy mashed potatoes — or noodle kugel during Jewish holidays! You’ll want to drink the braising liquid with a straw, but since that’s not exactly dinner table etiquette, pair the ribs with something that can soak up all that rich, flavorful sauce.
If serving this for Passover seder, don’t forget homemade matzo ball soup and apple walnut charoset on the side! Not into mashed potatoes? Rice, couscous, or a crusty baguette all work beautifully too. And hey—no judgment if you go for the straw.
Looking for a classic brisket recipe, instead? This recipe from the NYTimes is on our must try list!
If you give my family’s braised flanken recipe a try, don’t forget to leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below.
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Tender, Slow Braised Flanken Ribs (Beef Short Ribs)
Video
Equipment
Ingredients
- 2½ – 3 lbs flanken style short ribs
- 1 Tbsp Kosher salt
- ½ tsp freshly ground black pepper
- 2-3 Tbsp canola oil
- 2 cups onion, diced (about 1 medium onion)
- 2 cups carrots, peeled and thinly sliced into rings about ¼" thick
- 4 cloves garlic, minced
- 1 Tbsp tomato paste
- 1 cup red wine
- 2-3 cups beef stock, low sodium
- ¾ tsp ground cinnamon
- 1½ cups prunes
- 2 sprigs rosemary
Instructions
- Season the ribs. Preheat an oven to 325°F (163°C). Flanken can either be left whole (4 bones per rib) or each rib can be cut in half for smaller portions (2 bones per rib) — personal preference. Season flanken ribs on all sides generously with 1 Tbsp Kosher salt and ½ tsp black pepper.
- Brown the ribs. Heat a large dutch oven over high heat until very hot. Add 2-3 Tbsp canola oil then sear ribs until browned on both sides, about 6 minutes total. Transfer seared flanken to a plate and set aside while you repeat with remaining ribs. This will take multiple batches depending on the size of the pot. Set aside.
- Add the aromatics. To the hot pan, add 2 cups diced onion and 2 cups sliced carrots, then cook 3-4 minutes, stirring often. Add 4 cloves minced garlic and cook 1 minute more, then stir in 1 Tbsp tomato paste.
- Deglaze the pan. Pour in 1 cup of red wine, then use a spatula to scrape any brown bits off the bottom of the pan. Allow wine to cook down for 1-2 minutes, then add 2 cups of beef stock and ¾ tsp ground cinnamon. Stir to combine.
- Return the meat to the pan. Return seared flanken ribs to the pan, then add 1 ½ cups prunes and 2 sprigs rosemary. If the ribs are not mostly submerged in liquid, either add additional beef, chicken, or vegetable stock (if you have it) or cover with water. Just enough so the ribs are mostly submerged. They will cook down and shrink a bit as they cook!
- Braise until tender. Place a lid on top, transfer the pot to the oven, then cook for 2½-3 hours, or until rib meat is tender and pulls gently away from the bones. Discard rosemary stems. Allow to cool slightly before serving.
Notes
- If you don’t see flanken-cut ribs at the butcher counter, just ask — they’ll know exactly what you mean!
- Braised meats freeze beautifully. Once cooled to room temperature, skim and discard the fat, then transfer the flanken, vegetables, and juices to a freezer-safe container or Ziploc bag. They’ll keep in the freezer for up to 3 months.
- To defrost, thaw overnight in the fridge or place the sealed bag in a pot of cool water, changing the water as needed. Reheat in the microwave, on the stovetop in a skillet, or in a 350°F oven for 15–20 minutes until hot.
Absolutely delicious! Turned out just as written. I did not add the cinnamon but instead, I added a few sprigs of thyme along with the rosemary. I might add a bit more beef broth next time since I can now better gauge the final result. This recipe will be a ‘go to’ for me!
Oh, I am SO glad to hear this! Flanken ribs have such a special place in my heart. This is the coziest fall and winter dish! xo, Ari
This is my first EVER post for a recipe I’ve tried on line but this dish was so seriously delicious I just had to do it. I used Instacart to purchase some short ribs from a local grocery store and when the flanken ribs showed up I really didn’t know how I was going to cook them – the braising recipe I planned to use was not for this cut. Then I found this amazing recipe, realized I had all the ingredients and got down to business. The result was absolutely amazing! Just the most delicious flavour and no kidding the braising liquid is to die for. I will definitely make this over and over again! Thank you!
Heidi!! This just made my DAY! I am so thrilled to hear this recipe was a hit. That sauce really is to die for. I hope you’ll come back and try more recipes! If you also eat seafood, this is the most popular salmon recipe on the site and we are obsessed. In fact, dare I say the sauce is even better than what’s served with the flanken?! I DO. Thanks for being here! xo, Ari
First time ever having Flanken Style ribs – OMG!!!! Will be making this recipe again, so rich and flavorful.
YES, this is one of my favorite braised meats of all time! I’m making it this week for Passover! Aren’t the prunes such a wonderful, sweet addition?! xo, Ari
I’m going to echo Heidi below. I also have never posted on recipes but this one made me do it. Wow! I bought some flanken short ribs for a Korean bbq but they came too thick so I had to change course. I was transported by the tastes and smells of this. I followed the recipe exactly, no adjustments. Just purse sumptuous bliss. Anna
Such a huge compliment, thank you Anna!! The meat just falls off the bone, it is SO delicious!! xo, Ari
Hi I just getting ready to make this . But wondering if this can be made on the stove on low or in crock pot instead of oven since it’s blazing hot outside?
Also I do notice that you say to preheat oven but then at the end you say cook not bake n you make no mention of the oven you don’t say now stick pan in the oven n bake for this long so this kinda confused me ?!
Other than that this looks absolutely delicious n I’ve never cooked with prunes raisins yes but not prunes ..my husband though hates cooked raisins so I haven’t cooked with raisins in 30 yrs but I want the sweetness you spoke of n hopefully because prunes are much bigger than raisins I will be able to pick them out for him so he gets the flavor but not of the mushiness of a cooked prune! Thank you ! 🤗
This is the best cooking method I have discovered so far. I keep it simple with some prunes and brush on some Lucky Seoul Bulgogi sauce. Then finish under the broiler. A thicker cut prevents overcooking/drying out.
Agree completely, if you can get them cut thicker it is the best. Thanks, Edwin! xo, Ari
This recipe was sooo delicious and the house smelled wonderful! I used dried rosemary instead of fresh and vegetable broth instead of beef, because that’s all I had, and I can’t imagine it being any yummier! Will be making it again and again. Thank you!
That sounds absolutely perfect, Maria! It’s such a flavorful recipe! xo, Ari
What temp for the oven as there is no mention? Seems the recipe says to cook on stove top?
325
Hi Jason! The very first step of the instructions states to preheat an oven to 325F. Enjoy!
I would like to try this recipe however, it’d be nice if someone on some recipe actually put in heating/oven baking temperatures. It’s impossible to find.
Hi Kelly — the oven temperature is listed in step 1 on the recipe card. Very first thing I say is to preheat the oven. Enjoy!
How would you adapt this to a slow cooker? Thanks!
Made this for a holiday dinner last year 🤤
Definitely coming back to this recipe these next coming holidays!
Very tasty, absolutely love it ❤
It’s perfect for a special holiday meal. Thanks, Natalie! xo, Ari
This recipe was absolutely fantastic! I have not ever used fruit like prunes nor have I really done much braising. I was really excited to do try this recipe but ran into a problem. I ended up not having enough time to braise in the oven for 3 hours. I figured the recipe had enough liquid to work in my instant pot so I did it.
I subbed raisins for the prunes and u cooked it in the instant pot. I browned the ribs in the pot. Deglazed it with the stock. Then cooked it on high pressure for 30 minutes with natural pressure release.
The family absolutely loved it. This will be a go to, especially when I have a tougher piece of meat to make absolutely delicious.
Really glad you enjoyed this, Jim! Thanks for sharing your method in case anyone else wants to try this in an Instant Pot. xo, Ari
In a word….awesome!
Thanks so much, Danny! LOVE this recipe! xo, Ari
Do you use fresh or dried prunes
Hi Roxanne! Prunes are always dried. They’re dried plums. They are sold by other dried fruits in stores. Enjoy! xo, Ari
No idea what I did wrong, I followed this exactly, but I ended up with basically the world’s most expensive meat sauce. The problem with that is there’s random blades of rosemary in it like needles stuck in carpet from an old Christmas tree. If you make this, don’t leave the rosemary in it for too long. It will disintegrate and leave those needles like fish bones in your expensive meat sauce.
Hi Marlene, I’m very sorry to hear this, these ribs are one of my family’s most loved recipes that I’ve made for holiday meals for the last decade. In the future, you can definitely place the herbs in a little drawstring herb bag (found in kitchen stores or on Amazon) to ensure everything is removed easily, but I opt not to use this. The rosemary that falls off the stem has never bothered me or my family. Thanks for your honest feedback, though. Best, Ari
Can I make this in a slow cooker? I don’t have a Dutch oven, but I’m wondering if I can sear and then instead place in crock pot on high and increase the cooking time. Has anyone done this?
Hi Taylor! Yes, absolutely. Cook for 7 hours on low or 4 hours on high, browning the beef and sautéing the vegetables on a stove-top first. Let me know what you think! xo, Ari
Oh, my goodness! Literally!
Thank you for the easily-to-follow instructions for this silky, delicious recipe!
I made some simple, delicious mashed yellow potatoes (added only unsalted butter and Greek yogurt) and complemented them with this ambrosia! The short ribs, veggies and prunes tasted and smelled like they’ve been bathed in mulled wine. Incredible! This is my first review that I have written.
The only thing that I would suggest is that cooks use homemade broth. Always use homemade broth!
Thank you for this heaven on a plate!!!
Thank you, Lisa! I’m so glad you enjoyed this flanken recipe. Sounds like it was a delicious dinner! xo, Ari
I don’t know how it tastes, but it would have been nice to have some quantities for the ingredients. …how many onions (# of onions of how many cups of chopped) – if chopped – large or small? how many carrots? How much broth?
It is so vague it is difficult to follow. Didn’t even say to use the dutch oven until the end! …..OK found the quantities at the bottom where ads usually are.
COOK BOOKS ARE SO MUCH EASIER!!!!!!!!!!
If you start telling me how to put it together, I’d expect the actual recipe to have already appeared – sooo my quantities are WAY OFF.
Hi Ann. Did you bother to read the recipe card? Food blogs tend to give an overview in the body of the post, but there is an official recipe card at the bottom of every page (and a button at the top of the post to make it easy for you to get to the recipe card quickly!). This has all quantities and the full instructions so there should be no guess work required on your part. Best, Ari
Delicious, will definitely make again. Added chopped celery, sauteed with the onions, and 2 bay leaves.
Sounds delicious, Martha! So glad you enjoyed! Cheers, Ari
The recipe says to heat the oven never says to put it in the oven. Seems kind of a huge missed step. My husband was making this and I had to read all the comments. Maybe you should fix this for future people.
Hi Jen — I hear you. I’ll make this explicitly clear for anyone who may not understand what was written. To be clear, is the 3-stars because you didn’t enjoy the recipe or because the instructions were unclear? I value the feedback. Best, Ari
I never leave comments on recipes but I needed to share this in case it saves someone else who isn’t a huge prune fan from this recipe. I was so excited for dinner and my house smelled wonderful. I followed the ingredients and instructions exactly. I think the prunes really ruined this recipe. The deep savory flavoring along with the sweet mushy prunes was awful. I think this recipe would be best without the prunes. Additionally, after cooking, my plate looked nothing like the photos shown here. It was more like unorganized slop. I won’t make this again.
Hi Hannah — I’m sorry you didn’t enjoy the flavor, but the prunes are hands down my favorite part of this recipe. Including them is very intentional, and they add a wonderful sweetness. If you’re not a fan of prunes, I think that comes down to personal preference. This is a traditional recipe that my family has been serving on Jewish holidays for close to two decades and I stand by it completely. Having said that, there are certainly ways to enjoy beef ribs (either traditional English-cut or flanken-cut, as shown here) that do not include prunes.
My hope is that comments like this don’t deter readers from trying the recipe as written, given the dozens of other positive reviews, because this one is near and dear to my heart. Kindly, Ari