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Flanken Short Ribs

Flanken short ribs deliver restaurant-quality flavor in under two hours with a rich, silky sauce and tender, flavorful meat. This recipe uses a quick braising method with a caramelized crust to lock in moisture and depth.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds flanken short ribs cut about 1 inch thick
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil
  • 1 large yellow onion sliced into thick rings
  • 4 cloves garlic smashed
  • 2 cups beef broth
  • 1 cup red wine optional but recommended
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon Worcestershire sauce
  • 2 carrots cut into 2-inch pieces
  • 1 pound baby potatoes halved

Equipment

  • Dutch oven or heavy-bottomed braising pot with lid
  • Sharp chef's knife
  • Cutting board
  • Paper towels
  • Tongs or long-handled fork
  • Measuring spoons and cups
  • Small bowl for mixing spices
  • Meat thermometer (optional but helpful)

Method
 

  1. Pat the flanken short ribs completely dry with paper towels to remove any surface moisture.
  2. In a small bowl, combine kosher salt, black pepper, garlic powder, and onion powder.
  3. Season both sides of each rib generously with the spice mixture, then let rest at room temperature for about 10 minutes.
  4. Heat olive oil in a Dutch oven over medium-high heat until shimmering and just starting to smoke, about 2 minutes.
  5. Sear the ribs in batches without overcrowding the pot, laying them flat and cooking undisturbed for 3 to 4 minutes on the first side until deep golden brown.
  6. Flip each rib and sear the other side for another 3 to 4 minutes. Transfer seared ribs to a plate and repeat until all ribs are browned.
  7. In the same pot with drippings, add sliced onions and cook for about 3 minutes, stirring occasionally, to deglaze and soften.
  8. Add smashed garlic cloves and cook for 1 minute until fragrant.
  9. Stir in tomato paste and cook for an additional minute to build flavor.
  10. Pour in red wine and scrape the bottom of the pot with a wooden spoon to release browned bits. Let the wine bubble and reduce for about 2 minutes.
  11. Add beef broth, bay leaves, fresh thyme leaves, and Worcestershire sauce. Stir to combine.
  12. Return the seared ribs to the pot, nestling them into the liquid so they are mostly submerged. Add a splash of broth or water if needed.
  13. Cover the pot with a lid and braise in a preheated 325°F (163°C) oven for 45 minutes.
  14. Remove the lid, add carrots and halved baby potatoes around the ribs, and return the pot to the oven uncovered.
  15. Continue braising uncovered for another 40 to 45 minutes until the meat is fork-tender and the vegetables are cooked through.
  16. Check doneness by piercing the thickest part of a rib with a knife or fork; it should slide through with almost no resistance. If not tender, cover and braise for 10 additional minutes.
  17. Once tender, remove the pot from the oven and let rest uncovered for 5 minutes before serving.

Notes

Serve the flanken short ribs in their rich braising liquid with tender vegetables. Great accompaniments include creamy mashed potatoes, crusty bread, creamed spinach, sautéed green beans, egg noodles tossed with butter and parsley, or a simple green salad with vinaigrette.