Flanken Ribs
Flanken ribs with prunes is a variation on a dish that I’ve been enjoying for decades. We traditionally serve this on Rosh Hashanah, the Jewish new year, when it is suggested that you eat something sweet (for a sweet year ahead!), but of course flanken can be eaten year round. It is especially delicious to serve on a cold fall or winter evening.
If you’re not familiar with flanken short ribs, here’s what you need to know: they’re beef short ribs and should be treated as such! More info below on how to cook ’em and exactly why they’re a different shape than traditional beef short ribs.
Why do we love this recipe so much? The flanken ribs become fall off the bone tender, the prunes and carrots add sweetness, and the sauce is so luscious you’ll want to lick the bowl clean.
It’s the sweet and savory dinner of our dreams, and yes, it is totally special occasion worthy!
What Are Flanken Style Short Ribs?
Flanken ribs are beef short ribs that have been cut across the bone instead of between the bone.
Think about traditional beef short ribs. They are usually about 3-4″ in length, with the meat of the rib attached to the entire length of the bone (and just some cartilage on the other side).
Flanken short ribs, by contrast, are about 8″ long and have 4 tiny pieces of bone in them. That’s because there were were essentially four beef short ribs attached to each other and the butcher cut them across the bone instead of in between the bone. There you have it — flanken!
Same cut of meat, just butchered in a different way.
Ingredients for Flanken Short Ribs
- Flanken short ribs
- Kosher salt
- Freshly ground black pepper
- Canola or vegetable oil
- Onion
- Carrots
- Garlic
- Red wine
- Beef stock (low-sodium)
- Tomato paste
- Ground cinnamon
- Prunes!!
- Fresh rosemary
How To Make Flanken Ribs
Just as if we were braising any other meat — traditional beef short ribs, brisket, leg of lamb, etc. — we first season and sear the meat on the stove, then cook low and slow (covered) in an oven.
- Season the flanken short ribs with kosher salt and black pepper generously on all sides.
- Sear for about 2-3 minutes per side in a very hot pan with a neutral oil (canola, grapeseed, or vegetable oil), then set aside.
- To the hot pan, sauté your veggies — onion, carrots, and garlic.
- Deglaze the pan with red wine and beef stock, then mix in tomato paste, and ground cinnamon. Stir to combine and release any brown bits from the bottom of the pan.
- Return ribs to the dutch oven, then add prunes and rosemary. Add an additional splash of stock or water if needed to just cover the flanken ribs.
- Cook at 325 F for 2 ½ – 3 hours or until fall off the bone tender. Dig in!
What To Serve With Flanken
We love to serve flanken with creamy mashed potatoes. You are going to want to drink the cooking liquid from the ribs with a straw! Since that’s not socially acceptable, we recommend pairing the short ribs with something that will sop up the glorious sauce.
If mashed potatoes ain’t your thing, rice, couscous, or crusty baguette are also delicious!
But like, no judgment if you do use a straw. You do you, pal!
If you love short ribs as much as we do, be sure to check out our Short Rib Ragu, which features English cut beef ribs versus Flanken cut ribs, but highlights that same delicious flavor and texture!
Looking for a classic brisket recipe, instead? This recipe from the NYTimes is on our must try list!
If you make this Flanken Ribs recipe, please let us know by leaving a review and rating below.
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For other Fall and Winter braised meat recipes, check out the following:
- Classic braised short ribs
- Braised lamb tacos
- Slow roasted beef pappardelle
- Drunken braised short ribs with rye
Flanken Ribs
Equipment
Ingredients
- 2 ½ – 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
- 1 ½ cups prunes
- 2 sprigs rosemary
Instructions
- Season the ribs. Preheat an oven to 325F. 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 onion and carrots, then cook 3-4 minutes, stirring often. Add 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 prunes and 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, 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 are not familiar with flanken style short ribs, they are beef short ribs that are cut across the bone instead of between the bone. If they are not on display in the meat area, ask the butcher to cut you flanken style short ribs. They’ll know!
- Braised meats freeze beautifully. Once cooked and cooled to room temperature, skim the fat off the top, then discard. Place flanken, veggies, and juices in either a freezer safe Ziploc bag or an airtight, freezer safe container. Will keep in a freezer for up to 3 months.
- To defrost: either allow to thaw overnight in a refrigerator or place sealed Ziploc bag of flanken in a large pot of cool water. Allow to defrost slowly, replacing water as needed if it’s too cold.
- To reheat: flanken can be reheated in a microwave for a few minutes on high or in a skillet over medium high heat until warmed through. Alternatively, the entire dish can be placed in a skillet or dutch oven and warmed in an oven preheated to 350 F until hot — about 15-20 minutes.
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