Tender, Slow Braised Flanken Ribs (Beef Short 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. Gluten-free.
Servings: 10 servings
Calories: 456kcal
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-inch 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 Ziplock 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.
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
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