How to Cook Beef Short Ribs Flanken Style in the Oven – A Step-by-Step Guide

Beef short ribs are a delicious, tender cut of beef that are packed with flavor. Flanken style ribs refer to short ribs that are cut across the bone, as opposed to English style which are cut parallel to the bone. Cooking flanken style short ribs in the oven results in fork-tender meat that practically falls off the bone! The long and slow oven cooking allows the beef to become infused with spices and aromatics, creating a deeply savory bite.

In this step-by-step guide I’ll walk you through exactly how to cook beef short ribs flanken style in the oven for a hearty, satisfying meal. Let’s get started!

Ingredients You’ll Need

  • 3-4 lbs flanken style beef short ribs
  • Salt and pepper
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 1 cup red wine
  • 2 cups beef broth
  • 1 Tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • Mashed potatoes or rice, to serve

Step 1 – Prepare the Short Ribs

Rinse the short ribs under cold water and pat them completely dry with paper towels. Generously season both sides of the ribs with salt and pepper. Allow the ribs to come to room temperature while you prep the remaining ingredients. This helps them cook more evenly later on.

Step 2 – Brown the Ribs

Heat the olive oil in a large Dutch oven or ovenproof pot over medium-high heat Working in batches if needed, add the ribs and brown well on both sides, about 2-3 minutes per side You want a nice sear for maximum flavor. Remove the browned ribs from the pot and set aside.

Step 3 – Cook the Aromatics

Add the onion, garlic, celery, and carrots to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly browned. Scrape up any browned bits from the bottom of the pot as you go. This adds great flavor!

Step 4 – Deglaze and Add Liquid

Pour in the red wine and use a wooden spoon to scrape up any additional browned bits from the bottom of the pot. Allow the wine to simmer until reduced by half, about 3-5 minutes. Next, stir in the beef broth, tomato paste, thyme, and bay leaf, mixing well to combine.

Step 5 – Braise the Ribs

Return the seared ribs to the pot along with any accumulated juices. The ribs should be mostly submerged in the liquid. Bring the mixture to a gentle simmer, then cover the pot with a lid.

Step 6 – Cook in the Oven

Transfer the pot to a 300°F preheated oven. Braise the ribs for 2 1/2 – 3 hours until extremely tender and the meat is pulling away from the bone. Check occasionally and baste the ribs with the braising liquid.

Step 7 – Finish and Serve

Once done braising, remove the pot from the oven. Discard the bay leaf. Carefully transfer the ribs to a plate or platter using tongs. Cover with foil to keep warm.

Place the pot with the braising liquid over medium-high heat. Let it simmer vigorously until reduced down to a gravy-like sauce consistency, about 5-10 minutes. Season to taste with salt and pepper.

Serve the flanken style beef short ribs layered over creamy mashed potatoes. Spoon the rich gravy over the top and garnish with some fresh thyme or parsley if desired. Enjoy this oven-braised beefy goodness!

Tips and Variations

  • Use beef broth, red wine, stout beer, or a combination as the braising liquid.
  • Try different spices like chili powder, cumin, smoked paprika, or Italian seasoning.
  • Add veggies like potatoes, parsnips or pearl onions to the braise.
  • Stir in some sautéed mushrooms or caramelized onions after braising.
  • Use boneless short ribs for a shorter cook time.
  • Let the cooked ribs cool in liquid, then refrigerate and slice for sandwiches.
  • Freeze leftovers for up to 3 months. Reheat gently before serving.

Frequently Asked Questions

What’s the difference between flanken and English style short ribs?

Flanken style ribs are cut across the bone into thin slices, usually about 1/2 inch thick. English style ribs are cut parallel to the bone into longer pieces.

What type of short ribs work best?

Look for ribs with good marbling and a thick rib bone. Well-marbled ribs braise up more tender. Bone-in ribs hold their shape better than boneless.

Can I braise them in a slow cooker?

Absolutely. Brown them first, then cook on low heat for 6-8 hours until fall-apart tender.

How do I know when they’re done?

Check for tenderness periodically after 2 hours. They should be extremely tender with meat pulling away from the bone when poked with a fork.

Can I skip searing and just braise them?

You can, but searing adds great caramelized flavor. At least brown the ribs on one side first.

How long can I keep leftovers?

Cooked short ribs will keep refrigerated for 3-4 days. Freeze for longer storage up to 3 months.

The Perfect Accompaniments

Flanken style braised short ribs pair beautifully with these side dishes:

  • Buttery mashed potatoes – The rich gravy is divine over potatoes!

  • Egg noodles or spaetzle – Soak up the tasty braising liquid with some noodles.

  • Roasted vegetables – The sweetness balances the savory ribs.

  • Creamed spinach or kale – Iron-rich greens are a beef lover’s best friend.

  • Skillet corn bread – Bake up some crusty, sweet corn bread to mop up the gravy.

  • Crisp green salad – Fresh greens brighten up this hearty meal.

Make it a Meal

Round out a cozy oven-braised rib dinner with:

  • A loaf of crusty bread and soft butter

  • A bottle of hearty red wine like Cabernet Sauvignon or Malbec

  • A decadent dessert like flourless chocolate cake

Flanken Style Short Ribs| Quick and Easy Recipe

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