Flanken Short Ribs Recipe
Ingredients:
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4–6 flanken-style short ribs (cut across the bone)
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2 tbsp olive oil (or your favorite fat, like beef tallow)
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1 tbsp kosher salt
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1 tsp freshly ground black pepper
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1 tsp garlic powder
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1 tsp onion powder
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Optional: 1 tbsp smoked paprika for added depth
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Fresh herbs (rosemary or thyme) for garnish
Instructions:
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Preheat the oven to 375°F (190°C). If you have a convection oven, that’s even better to get those ribs crispy on the outside.
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Prepare the ribs: Pat the flanken ribs dry with paper towels. This helps to get a nice sear later.
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Season the ribs: Rub the ribs with olive oil or your preferred cooking fat. Season generously with salt, pepper, garlic powder, onion powder, and smoked paprika (optional for a smoky touch).
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Sear the ribs (optional, for extra flavor): Heat a heavy skillet or cast-iron pan over medium-high heat. Sear the ribs for 2–3 minutes per side until you get a good crust. This step is optional but adds extra flavor.
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Bake: Place the seared ribs on a baking sheet lined with parchment paper or foil. Bake in the oven for 35–40 minutes, flipping halfway through for even cooking. You’ll want the ribs to have a nice caramelized exterior.
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Rest and serve: Let the ribs rest for about 5 minutes before serving. Garnish with fresh rosemary or thyme if desired.
Traditional Short Ribs Recipe (Braised)
Ingredients:
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4–6 bone-in short ribs (beef)
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2 tbsp olive oil (or beef tallow)
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2 tbsp kosher salt
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1 tsp freshly ground black pepper
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1 tbsp garlic powder
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1 tbsp onion powder
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2–3 sprigs of fresh rosemary
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1 cup beef broth or water
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Optional: 1 tbsp balsamic vinegar (if you want a slight tang)
Instructions:
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Preheat the oven to 350°F (175°C).
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Prepare the ribs: Pat the short ribs dry with paper towels. Season generously with salt, pepper, garlic powder, and onion powder.
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Sear the ribs: Heat a heavy Dutch oven or oven-safe pot over medium-high heat. Add the oil or beef tallow and sear the short ribs for 3–4 minutes per side until they’re nice and browned. This step locks in flavor, so don’t skip it!
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Add liquid and herbs: Once the ribs are seared, add the beef broth (or water if you don’t have broth) to the pot, scraping up any flavorful bits from the bottom of the pot. Toss in the rosemary sprigs for extra aroma.
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Braise: Cover the Dutch oven with a lid and transfer it to the preheated oven. Let it cook for 2.5–3 hours, checking occasionally to ensure the liquid doesn’t evaporate completely. The ribs should be fork-tender and falling off the bone when done.
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Rest and serve: Once the ribs are cooked through, remove them from the pot and let them rest for 10 minutes. You can serve them as is, or if you want extra richness, spoon some of the braising liquid over the top.
Tips & Variations:
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Flanken Short Ribs: You can also grill them for a more charred exterior or even slow-cook them in a crockpot if you want them to fall apart (just make sure to reduce cooking time in the oven if you go this route).
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Traditional Short Ribs: Don’t hesitate to add extra spices or herbs to the braise. A few cloves of garlic, some thyme, or even a splash of red wine will elevate the flavors. If you’re on a full carnivore kick, just stick with the beef broth and rosemary.
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Serving Suggestions: These cuts are perfect on their own, but you can serve them with a side of sautéed greens (if you’re in the mood for a non-carnivore twist) or even mashed cauliflower if you’re keeping things low-carb!
Now you’ve got two epic ways to cook up flanken short ribs and traditional short ribs—both sure to satisfy your carnivore cravings! Let me know how they turn out or if you want to dive deeper into any tips or tweaks. Enjoy those meaty bites! 😋🔥