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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Flanken Ribs

Posted by: ari | well seasoned

Flanken ribs are beef short ribs that have been cut across the bone instead of between the bone. They cook slowly in an oven and become fall apart tender. The dish is served with prunes and carrots, making the dish both sweet and savory. Serve on special occasions and during fall or winter for a hearty dinner recipe that will warm you right up!

recipe +-

Posted by: ari | well seasoned
Flanken short ribs with mashed potatoes on a plate
Print Recipe
5 from 1 vote

Flanken Ribs

Flanken ribs are beef short ribs that have been cut across the bone instead of between the bone. They cook slowly in an oven and become fall apart tender. The dish is served with prunes and carrots, making the dish both sweet and savory.
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Course: Dinner
Cuisine: American / Jewish
Keyword: beef ribs, rosh hashanah, short ribs
Servings: 10 servings
Calories: 456kcal
Author: ari | well seasoned

Equipment

  • Dutch oven

Ingredients

  • 2 ½ - 3 lbs flanken style short ribs
  • 1 Tbsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 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 cup red wine
  • 2 cups beef stock low sodium
  • 1 Tbsp tomato paste
  • ½ tsp ground cinnamon
  • 1 ½ cups prunes
  • 2 sprigs rosemary

Instructions

  • Preheat oven to 325 F. 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 kosher salt and black pepper.
    Flanken style short ribs on a plate
  • Meanwhile, heat a large dutch oven over high heat until very hot. Add 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 likely take 2-3 batches. Set aside.
    Seared beef short ribs in a dutch oven
  • To the hot pan, add onion and carrots, then cook 3-4 minutes, stirring often. Add minced garlic and cook 1 minute more.
  • Pour in 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 beef stock, tomato paste, and ground cinnamon. Stir to combine.
    Steps to make flanken ribs in a dutch oven with prunes and carrots
  • Return seared flanken ribs to the pan. Add prunes and rosemary, then mix. If the flanken is 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 mosty submerged. They will cook down and shrink a bit as they cook!
  • Place lid on top then cook for 2 ½ - 3 hours, or until rib meat is tender and pulls gently away from the bones. Discard rosemary stems. Allow to cool slightly before serving.
    Flanken in a dutch oven then plated over mashed potatoes

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.

Nutrition

Calories: 456kcal | Carbohydrates: 24g | Protein: 37g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 944mg | Potassium: 1110mg | Fiber: 3g | Sugar: 13g | Vitamin A: 4505IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 5mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!