Serve on special occasions!

Flanken Ribs

Recipe Snapshot

Servings

10

Total Time

3 h 30 min

Course

dinner

Ingredients

Preheat an oven. Flanken can either be left whole or each rib can be cut in half for smaller portions. Season flanken ribs on all sides generously with  Kosher salt and black pepper.

Season the ribs

1

Heat a large dutch oven over high heat until very hot. Add canola oil then sear ribs until browned on both sides. Transfer seared flanken to a plate.

Brown the ribs

2

To the hot pan, add onion and carrots, then cook, stirring often. Add minced garlic and cook more, then stir in tomato paste.

Add the aromatics

3

Pour in red wine, then use a spatula to scrape any brown bits off the bottom of the pan. Allow wine to cook down, then add beef stock and ground cinnamon. Stir to combine.

Deglaze the pan

4

Return seared flanken ribs to the pan, then add prunes and rosemary. They will cook down and shrink a bit as they cook!

Return the meat to the pan

5

Serve & enjoy!

&

Cook until rib meat is tender and pulls gently away from the bones. Discard rosemary stems. Allow to cool slightly before serving.

Meet Author

Ari

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