Balaboosta's Jewish Flanken

Name: Balaboosta's Jewish Flanken (Braised Beef Short Ribs)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 2 servings
Ingredients: 2 lbs beef short ribs, flanken cut; 1 (28 ounce) can crushed tomatoes; 1 large onion, chopped; 4 -5 garlic cloves, minced; 1 tablespoon parsley; 1 1/2 teaspoons thyme; 1/2 teaspoon red pepper flakes; 1 tablespoon brown sugar; 1 1/2 tablespoons lemon juice; 2 teaspoons Worcestershire sauce; 2 tablespoons extra light olive oil; salt & pepper; 1 cup hot water

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Balaboosta's Jewish Flanken is a slow-braised beef short rib dish cooked low and long in a rich tomato sauce with garlic, lemon, and warm spices, yielding fall-apart-tender meat perfect for a small family gathering.

🏷️European 🏷️< 4 hours

Total

3h 30m

Servings

2

Recipe Source

View original recipe

From Food.com · by petlover

Instructions

1
1. Sprinkle the meat well, with salt and pepper, on both sides.
2
2. Heat oil in deep heavy pan and sear meat on both sides. Set meat aside.
3
3. In same oil sauté onion until golden.
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4. In same oil add and sauté garlic for about 1 minute.
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5. Add parsley, thyme, pepper flakes, crushed tomatoes ( with juice), lemon juice, Worcestershire and brown sugar. Mix and bring to a slow simmer.
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6. Preheat oven to 300 degrees F.
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7. Pour 1/2 of sauce into heavy dutch oven. Place meat over. Pour other 1/2 of sauce over. Pour hot water over. Cover.
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8. Cook in oven for at least 3 hours ( more is better) or until the meat is very soft. . Check periodically and add water if flanken if needed.

Tips & Notes

Pro tips

Sear the flanken thoroughly on both sides in hot oil before braising to develop a flavorful crust and seal in juices.
Don't skip the 300°F oven temperature; lower heat extends cooking time significantly and won't achieve the same tender results.
Stir the sauce occasionally and monitor liquid level during cooking; add hot water if the sauce reduces below half-depth to prevent scorching.
The meat is done when it yields easily to a fork and nearly separates from the bone; overshooting 3 hours is better than undershooting.

Substitutions

Beef chuck roast → beef short ribs or brisket (adjust size and braising time slightly)
Extra light olive oil → vegetable oil or beef fat (note: beef fat adds richer flavor)
Worcestershire sauce → tamari or soy sauce (note: reduces salt-forward flavor slightly)

Storage & make-ahead

Cool completely, refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop over low heat or in a 300°F oven until warmed through.

Equipment

glazed clay pot or heavy Dutch oven (required for even, covered braising)

Common Questions

What is flanken cut and can I substitute it?

Flanken is a cross-cut of beef short ribs that exposes the bone. Short ribs or beef chuck can substitute, though flanken's bone-in structure adds flavor and body to the braising liquid.

How long should I braise the flanken?

Cook covered in a 300°F oven for at least 3 hours; longer is better. The meat should be very soft and nearly falling off the bone. Check periodically and add water if the liquid reduces too much.

Can I make this ahead or freeze it?

Yes. Cool completely, then refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stovetop or in a 300°F oven until warmed through.

How do I scale this recipe?

Double or triple all ingredients proportionally to serve more people. Cooking time may increase slightly with larger batches; aim for the same tenderness level.