Looking for a simple, hearty meal that feels special without the fuss? You can learn how to cook flanken style ribs in oven easy. This method is perfect for a relaxed family dinner, yielding tender, flavorful meat with minimal hands-on work. Let’s get started on this straightforward recipe that will become a regular in your rotation.
Flanken-style ribs are a unique and delicious cut. They are cut across the bone, resulting in thin strips with several pieces of bone in each slice. This cut, often from the short plate, is fantastic for braising. The bones add incredible flavor to the meat and any sauce you cook them in. When prepared in the oven, they become fall-apart tender. The best part? The oven does most of the work for you.
How To Cook Flanken Style Ribs In Oven Easy
This recipe breaks down the process into simple, manageable steps. You’ll need about 15 minutes of prep time and a couple hours of cooking time. The result is well worth the wait. Gather your ingredients and let’s make dinner.
What You’ll Need for Your Flanken Ribs
First, let’s gather everything. Having your ingredients ready makes the process smooth and enjoyable.
- 3 to 4 pounds of flanken-style short ribs
- 2 tablespoons olive oil or avocado oil
- Salt and freshly ground black pepper
- 1 large yellow onion, chopped
- 4-5 cloves garlic, minced
- 2 large carrots, peeled and chopped into chunks
- 2 stalks celery, chopped
- 1 cup beef broth (low-sodium is best)
- 1 cup red wine (like Cabernet Sauvignon) or additional beef broth
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
Step-by-Step Cooking Instructions
Follow these numbered steps for perfect oven-braised flanken ribs every single time.
Step 1: Preheat and Prep
Start by preheating your oven to 325°F (163°C). This lower temperature is key for tender meat. While it heats, pat the flanken ribs completely dry with paper towels. This is crucial for getting a good sear. Generously season all sides of the ribs with salt and pepper.
Step 2: Sear the Meat
Heat the olive oil in a large, heavy oven-safe pot or Dutch oven over medium-high heat. When the oil is hot, 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. This step builds the foundational flavor. Remove the seared ribs to a plate and set aside.
Step 3: Cook the Aromatics
In the same pot, add the chopped onion, carrot, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for one more minute until fragrant. The smells in your kitchen will already be amazing.
Step 4: Build the Braising Liquid
Stir in the tomato paste and let it cook for a minute. Pour in the red wine (or broth) to deglaze the pot. Use a wooden spoon to scrape up all the browned bits from the bottom—that’s pure flavor. Let it simmer for 2-3 minutes. Then, add the beef broth, soy sauce, and Worcestershire sauce. Stir everything together and let it come to a gentle simmer.
Step 5: Braise in the Oven
Add the fresh thyme and bay leaves to the pot. Carefully return the seared flanken ribs to the pot, nestling them into the liquid and vegetables. The liquid should come about halfway up the sides of the meat. Bring the liquid back to a simmer on the stove. Then, cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Let the ribs braise for 2 to 2.5 hours. The meat is done when it is extremely tender and easily pulls apart with a fork.
Step 6: Finish and Serve
Once the ribs are tender, carefully remove the pot from the oven. Using tongs, transfer the ribs to a serving platter and tent them with foil to keep warm. If you prefer a thicker sauce, you can skim excess fat from the surface of the liquid, then simmer the sauce on the stovetop for 10-15 minutes until it reduces and thickens slightly. Discard the bay leaves and thyme stems. Spoon the vegetables and sauce over the ribs. They are ready to serve.
Tips for the Best Results
- Dry the Meat: Never skip drying the ribs before seasoning. Moisture is the enemy of a good sear.
- Don’t Rush the Sear: Allow a proper crust to form. This browning (the Maillard reaction) is what gives the dish its deep, savory flavor.
- Low and Slow: The 325°F temperature is ideal. Cooking at too high a temperature will make the meat tough.
- Check for Doneness: The ribs are done when a fork inserted into the meat meets little to no resistance. The meat should be falling off the bone.
- Make Ahead: This dish often tastes even better the next day. Let it cool, store it in the fridge, and gently reheat it on the stove.
Serving Suggestions for Your Family Dinner
These rich, tender ribs pair beautifully with simple sides that can soak up the delicious braising liquid. Here are some family-friendly ideas:
- Creamy Mashed Potatoes: A classic and perfect pairing. The potatoes are ideal for the sauce.
- Buttered Egg Noodles or Polenta: Both provide a soft, comforting base.
- Steamed Green Vegetables: Try green beans, broccoli, or asparagus to add a fresh, crisp contrast.
- A Simple Garden Salad: A light salad with a vinaigrette helps balance the hearty meat.
- Crusty Bread: Essential for making sure not a drop of sauce goes to waste.
Common Mistakes to Avoid
Even an easy recipe can have pitfalls. Here’s what to watch out for.
- Not Seasoning Enough: Season the meat liberally with salt and pepper at the start. It makes a huge difference.
- Crowding the Pot During Searing: This steams the meat instead of searing it. Always work in batches if your pot isn’t big enough.
- Using Boiling Liquid: When you return the ribs to the pot, the liquid should be at a simmer, not a rolling boil, before it goes in the oven.
- Peeking Too Often: Every time you take the lid off in the oven, you let heat and moisture escape. Trust the process and only check near the end of the cook time.
- Skipping the Rest: Let the ribs rest for a few minutes after taking them out of the sauce. This allows the juices to redistribute.
FAQ: Your Flanken Rib Questions Answered
What is the difference between flanken and English cut ribs?
Flanken ribs are cut across the bone, resulting in thin strips with multiple small bones. English-cut ribs are cut parallel to the bone, giving you a thicker piece of meat with one single bone. The cooking methods for each are often similar, but flanken cooks a bit faster due to its thinner cut.
Can I make this recipe without wine?
Absolutely. You can substitute the red wine with an equal amount of additional beef broth. For extra depth, add a teaspoon of red wine vinegar or balsamic vinegar to the broth to mimic some of the wine’s acidity.
How long do I cook flanken style ribs in the oven?
At 325°F, plan for 2 to 2.5 hours. The exact time can depend on the thickness of your specific cut and your oven. Always check for tenderness with a fork after 2 hours.
What if my sauce is too thin?
If your sauce is thinner than you’d like after braising, simply remove the ribs and simmer the sauce on the stovetop over medium heat. Let it reduce for 10-15 minutes until it thickens to your liking. You can also make a quick slurry with a tablespoon of cornstarch and two tablespoons of cold water, then whisk it into the simmering sauce.
Can I use a slow cooker instead?
Yes, you can adapt this for a slow cooker. After searing the meat and cooking the aromatics in a skillet, transfer everything to your slow cooker. Add the liquids and herbs. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the meat is tender.
How should I store and reheat leftovers?
Store leftover ribs and sauce in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a covered pot over low heat on the stove, adding a splash of broth or water if needed, until warmed through. You can also reheat single portions gently in the microwave.
Why This Recipe Works for Busy Families
This recipe is a winner because it fits into a busy schedule. The active prep time is short, about 15-20 minutes. Once the pot is in the oven, you are free to help with homework, fold laundry, or simply relax. The ingredients are simple and affordable, often already in your pantry. It makes your house smell incredible. And most importantly, it delivers a meal that feels comforting and special, encouraging everyone to gather at the table. The leftovers, if you have any, are fantastic for lunches later in the week.
Learning how to cook flanken style ribs in oven easy is a skill that pays off for years. It’s a reliable, forgiving method that produces impressive results. The combination of a good sear, flavorful vegetables, and a long, slow braise in the oven turns a humble cut of meat into a memorable family dinner. Give this recipe a try this weekend—you won’t be disappointed by the tender, flavorful outcome.