Braised flanken ribs are beef short ribs slow-cooked in a savory blend of beef broth, red wine, and aromatics until fork-tender. The low, moist heat extracts deep flavor and breaks down connective tissue into silky, gelatinous sauce.
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Preheat your oven to 325°F (160°C).
Pat the flanken ribs dry with paper towels and season generously with salt and pepper.
Heat olive oil in your Dutch oven over medium-high heat.
Sear the ribs on all sides until deeply browned, about 2-3 minutes per side. Remove ribs and set aside.
Add the sliced onion to the pot and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
Add Worcestershire sauce, soy sauce, and thyme. Stir to combine.
Return the seared ribs to the pot, nesting them in the liquid.
Cover the pot tightly with its lid.
Braise in the preheated oven for 2.5 to 3 hours, or until the ribs are fork-tender.
Carefully remove the ribs from the pot. Skim any excess fat from the braising liquid if desired.
Store braised ribs and sauce together in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat or in a 325°F oven for 30–45 minutes until warmed through.
Dutch oven (5–6 quart capacity) · Paper towels · Basting brush or spoon (optional, for skimming fat)
Yes. The recipe notes red wine as optional but recommended. Omit it and increase beef broth by ½ cup for adequate braising liquid; the sauce will be less complex but still flavorful.
Braise for 2.5 to 3 hours at 325°F. Ribs are ready when they are fork-tender and meat pulls easily from the bone with minimal resistance.
Yes. Braise fully, cool, and refrigerate up to 3 days, or freeze up to 3 months. Reheat gently on the stovetop or in a 325°F oven until warmed through, about 30–45 minutes.
Flanken ribs are cross-cut beef short ribs, typically about 1 inch thick and sold in slabs. They differ from English-cut ribs and braise beautifully due to their bone-to-meat ratio.
Trim excess surface fat, but leave some; fat renders into the braising liquid during cooking and enriches the sauce. Skim after braising if you prefer less richness.
