Slow Braised Flanken Ribs

Recipe Snapshot



Total Time

3 h 30 min




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


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 and set aside while you repeat with remaining ribs. Set aside.

Brown the ribs


To the hot pan, add diced onion and sliced carrots, then cook. Add minced garlic and cook, then stir in tomato paste. 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.

Add the aromatics & Deglaze the pan


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

Return the meat to the pan


Place a lid on top, then cook until rib meat is tender and pulls gently away from the bones. Discard rosemary stems. Allow to cool slightly before serving.

Braise until tender


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