Learning how to cook flanken style ribs in the oven is a straightforward way to achieve incredibly tender, flavorful meat. Flanken-style ribs, cut across the bone, benefit from a braise. This oven technique tenderizes the meat and creates a rich, glazed finish.
This cut is known for its rich beef flavor but requires the right cooking method to become soft. The oven provides consistent, gentle heat perfect for this.
You will need a few basic ingredients and a heavy pot with a lid. The process is mostly hands-off, making it ideal for a weekend meal.
how to cook flanken style ribs in the oven
This method centers on braising, which means cooking the ribs slowly in a covered pot with liquid. It breaks down tough connective tissue without drying out the meat. The result is ribs that are fork-tender with a savory sauce.
First, you will sear the ribs to build flavor. Then, they simmer in a braising liquid until tender. Finally, a quick glaze under the broiler adds a caramelized finish.
What Are Flanken-Style Ribs?
Flanken-style ribs are a specific cut of beef. They come from the short plate section of the cow. The butcher cuts them across the bone, resulting in thin strips with multiple pieces of bone in each slice.
This is different from English-cut short ribs, which are cut between the bones. The flanken cut is usually about half an inch thick. It has a signature look with several small circles of bone surrounded by meat and marbling.
Because the cut is thin and contains connective tissue, high-heat grilling can make it tough. Slow, moist cooking is the best approach. That’s why the oven braise is so effective.
Essential Ingredients and Tools
Gathering your ingredients and equipment before you start makes the process smoother. Here is what you will need.
Key Ingredients
- Flanken-style ribs: 3 to 4 pounds is standard for a family meal.
- Kosher salt and black pepper: For seasoning the meat.
- Neutral oil: Such as avocado or canola oil, for searing.
- Aromatics: Onion, garlic, and carrots form a flavor base.
- Braising liquid: A combination of red wine and beef broth works well.
- Tomato paste: Adds depth and richness to the sauce.
- Herbs: Fresh thyme or bay leaves for aromatic flavor.
Necessary Kitchen Tools
- A heavy oven-safe pot or Dutch oven: Essential for even heating and braising.
- Tongs: For safely turning the ribs during searing.
- Paper towels: To pat the ribs dry before seasoning.
- A sharp knife and cutting board: For prepping vegetables.
- A whisk: For smoothing the sauce before glazing.
Step-by-Step Cooking Instructions
Follow these steps for perfectly cooked flanken ribs. The total cook time is about 2.5 to 3 hours, but most of it is unattended.
Step 1: Prepare the Ribs
Start by taking the ribs out of the refrigerator about 30 minutes before cooking. This helps them sear more evenly. Use paper towels to pat them completely dry on all sides.
Generously season all over with kosher salt and freshly ground black pepper. Let them sit with the seasoning while you prep the vegetables.
Step 2: Sear the Meat
Preheat your oven to 325 degrees Fahrenheit. Place your Dutch oven over medium-high heat and add a tablespoon of oil.
When the oil is shimmering, add the ribs in a single layer. Do not crowd the pot; sear them in batches if necessary. Sear for about 3-4 minutes per side, until a deep brown crust forms.
Transfer the seared ribs to a plate. This step is crucial for flavor, so don’t rush it.
Step 3: Build the Braising Base
In the same pot, add your chopped onions and carrots. Cook for 5-7 minutes until softened. Add minced garlic and cook for one more minute until fragrant.
Stir in two tablespoons of tomato paste and cook for another minute. This caramelizes the paste and sweetens its flavor.
Pour in one cup of red wine to deglaze the pot, scraping up all the browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly. Then add two cups of beef broth and a couple sprigs of thyme.
Step 4: Braise in the Oven
Return the seared ribs to the pot, submerging them in the liquid. The liquid should come about halfway up the sides of the meat. Bring everything to a gentle simmer on the stovetop.
Once simmering, cover the pot with a tight-fitting lid. Carefully transfer it to the preheated oven. Let the ribs braise for 2 to 2.5 hours.
The ribs are done when the meat is very tender and pulls away from the bone easily. You should be able to cut it with a fork without much resistance.
Step 5: Glaze and Finish
Remove the pot from the oven. Carefully transfer the ribs to a clean plate. They will be very tender, so use a sturdy spatula or tongs.
Skim any excess fat from the surface of the braising liquid. If you want a thicker sauce, you can simmer the liquid on the stovetop for 10-15 minutes until it reduces. For a glossy glaze, you can whisk in a tablespoon of honey or maple syrup.
Turn your oven’s broiler to high. Place the ribs on a baking sheet and spoon some of the sauce over them. Broil for 2-4 minutes, watching closely, until the edges are caramelized and sticky.
Tips for Perfect Results
A few simple tips can make a big difference in your final dish. Paying attention to these details ensures success.
- Dry the ribs thoroughly before searing. Moisture steams the meat instead of browning it.
- Do not skip the sear. The Maillard reaction during browning creates complex flavors that infuse the entire braise.
- Keep the oven temperature low and steady. A gentle simmer, not a boil, is key for tender meat.
- Let the ribs rest after braising. They will reabsorb some juices, making them even more succulent.
- If your sauce is too thin after braising, remove the ribs and reduce it on the stovetop. A cornstarch slurry can also help thicken it quickly.
Common Mistakes to Avoid
Even small errors can affect the texture and flavor of your ribs. Here are pitfalls to steer clear of.
- Overcrowding the pot during searing. This drops the pan temperature and causes the ribs to steam.
- Using boiling liquid. A gentle simmer in the oven is the goal. High heat will make the meat tough and stringy.
- Peeking too often. Every time you lift the lid, heat and moisture escape, extending the cooking time.
- Underseasoning. Flanken ribs need a good amount of salt to balance their richness. Season well at the start.
- Not reducing the sauce. The braising liquid will be flavorful but thin. Reducing it concentrates the flavor into a proper sauce.
Serving Suggestions and Side Dishes
Flanken-style ribs are rich and hearty. They pair well with sides that can soak up the delicious sauce.
Classic pairings include creamy mashed potatoes or soft polenta. The sauce from the ribs is perfect spooned over them. For a lighter option, try buttered egg noodles or a simple rice pilaf.
Roasted vegetables also work well. Consider roasted carrots, Brussels sprouts, or green beans. A crisp green salad with a vinaigrette can help cut through the richness of the meal.
Storage and Reheating Instructions
Leftover flanken ribs taste excellent the next day. Store them properly to maintain quality.
Let the ribs and sauce cool completely. Place them in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. Thaw in the refrigerator overnight before reheating.
The best way to reheat is gently. Place the ribs and sauce in a covered pot over low heat on the stovetop. Add a splash of water or broth if the sauce seems too thick. You can also reheat them in a covered dish in a 300-degree oven until warmed through.
Recipe Variations to Try
Once you master the basic braise, you can experiment with different flavors. The method stays the same, but you can change the braising liquid and aromatics.
Asian-Inspired Flanken Ribs
Use a braising liquid of beef broth, soy sauce, rice vinegar, and a bit of brown sugar. Add ginger and star anise to the pot. Garnish with sliced green onions and sesame seeds.
BBQ Braised Flanken Ribs
Substitute some of the beef broth with your favorite BBQ sauce. Add a teaspoon of smoked paprika to the vegetable base. Finish under the broiler with an extra brush of BBQ sauce.
Herb and Citrus Braise
Use white wine and chicken broth as the liquid. Add strips of orange zest and fresh rosemary to the pot. The result is a brighter, more aromatic dish.
Frequently Asked Questions
Here are answers to some common questions about cooking flanken ribs.
What is the difference between flanken and short ribs?
Flanken-style ribs are cut across the bone, resulting in thin strips with several bone pieces. Short ribs are typically cut between the bones, creating thicker, block-shaped pieces. The cooking method for flanken in the oven is usually a braise due to its thin cut.
Can I cook flanken style ribs fast on high heat?
It is not recommended. The cut has a lot of connective tissue that needs slow, moist heat to break down. High-heat methods like grilling can work, but only if you marinate them for a very long time and cook them quickly over very high heat, which is a different technique altogether.
How do I know when the ribs are done braising?
The meat should be very tender and pull away from the bone easily. You can test it by inserting a fork into the meat; if it goes in and twists with little resistance, they are done. Overcooking can make them mushy, so check near the end of the suggested time.
What can I use instead of red wine in the braise?
You can use additional beef broth, a dark beer, or even a non-alcoholic substitute like grape juice mixed with a little vinegar. The wine adds acidity and depth, so if you omit it, you might want to add a tablespoon of balsamic vinegar to the broth.
Why are my flanken ribs tough after cooking?
Tough ribs usually mean they were not cooked long enough. The connective tissue needs sufficient time to melt. Ensure your oven temperature is correct and that you are braising for the full recommended time. Also, make sure the pot is covered tightly to maintain a moist environment.