Flanken Ribs with prunes is a variation on a dish that I’ve been enjoying for decades. We traditionally serve this on Rosh Hashanah, the Jewish new year, when it is suggested that you eat something sweet (for a sweet year ahead!), but of course flanken can be eaten year round. It is especially delicious to serve on a cold fall or winter evening.
If you’re not familiar with flanken short ribs, here’s what you need to know: they’re beef short ribs and should be treated as such! More info below on how to cook ’em and exactly why they’re a different shape than traditional beef short ribs.
Why do we love this recipe so much? The flanken ribs become fall off the bone tender, the prunes and carrots add sweetness, and the sauce is so luscious you’ll want to lick the bowl clean.
It’s the sweet and savory dinner of our dreams, and yes, it is totally special occasion worthy!
For more braised meat recipes, be sure to try our Tender, Slow Braised Short Rib Ragu!, Braised Beef Pappardelle, or our Moroccan-Inspired Braised Lamb Curry next/ Or check out all of our delicioushttps://www.wellseasonedstudio.com/recipes/dinner/ dinner recipes!
What Are Flanken Style Short Ribs?
Flanken ribs are beef short ribs that have been cut across the bone instead of between the bone.
Think about traditional beef short ribs. They are usually about 3-4″ in length, with the meat of the rib attached to the entire length of the bone (and just some cartilage on the other side).
We often serve braised Flanken ribs on either Rosh Hashana or Passover (be sure to serve it with our Matzo Ball Soup!).
Flanken short ribs, by contrast, are about 8″ long and have 4 tiny pieces of bone in them. That’s because there were were essentially four beef short ribs attached to each other and the butcher cut them across the bone instead of in between the bone. There you have it — flanken!
Same cut of meat, just butchered in a different way.
Ingredients for Flanken Short Ribs
- Flanken short ribs
- Kosher salt
- Freshly ground black pepper
- Canola or vegetable oil
- Red wine
- Beef stock (low-sodium)
- Tomato paste
- Ground cinnamon
- Fresh rosemary
How To Make Flanken Ribs
Just as if we were braising any other meat — traditional beef short ribs, brisket, leg of lamb, etc. — we first season and sear the meat on the stove, then cook low and slow (covered) in an oven.
- Season the flanken short ribs with kosher salt and black pepper generously on all sides.
- Sear for about 2-3 minutes per side in a very hot pan with a neutral oil (canola, grapeseed, or vegetable oil), then set aside.
- To the hot pan, sauté your veggies — onion, carrots, and garlic.
- Deglaze the pan with red wine and beef stock, then mix in tomato paste, and ground cinnamon. Stir to combine and release any brown bits from the bottom of the pan.
- Return ribs to the dutch oven, then add prunes and rosemary. Add an additional splash of stock or water if needed to just cover the flanken ribs.
- Cook at 325 F for 2 ½ – 3 hours or until fall off the bone tender. Dig in!
What To Serve With Flanken
We love to serve flanken with creamy mashed potatoes. You are going to want to drink the cooking liquid from the ribs with a straw! Since that’s not socially acceptable, we recommend pairing the short ribs with something that will sop up the glorious sauce.
If mashed potatoes ain’t your thing, rice, couscous, or crusty baguette are also delicious!
But like, no judgment if you do use a straw. You do you, pal!
If you love short ribs as much as we do, be sure to check out our Short Rib Ragu, which features English cut beef ribs versus Flanken cut ribs, but highlights that same delicious flavor and texture!
Looking for a classic brisket recipe, instead? This recipe from the NYTimes is on our must try list!
If you make this Flanken Ribs recipe, please let us know by leaving a review and rating below.
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For other Fall and Winter braised meat recipes, check out the following:
- Classic braised short ribs
- Braised lamb tacos
- Slow roasted beef pappardelle
- Drunken braised short ribs with rye