Ooooh, you’re speaking my language! I’m definitely Team FLANKEN Short Rib right now. That marbled, juicy goodness? Can’t get enough. The fat renders down perfectly, and you get those delicious bites that melt in your mouth. 😋
Let’s get that recipe going for you! Here’s a full recipe for both Flanken-Style Short Ribs (375°F for 40 minutes) and Traditional Short Ribs (350°F for 3 hours), so you can mix it up as you please.
Flanken-Style Short Ribs Recipe (375°F for 40 minutes)
Ingredients:
- 4 lbs flanken-style short ribs
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (or coconut aminos for a gluten-free option)
- 2 tablespoons honey (or maple syrup)
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame oil
- 1/4 cup rice vinegar or apple cider vinegar
- 2 teaspoons toasted sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
- Salt & pepper (to taste)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prep the Ribs: Pat your flanken-style short ribs dry with paper towels. Season them generously with salt and pepper on both sides.
- Make the Marinade: In a bowl, whisk together the soy sauce, honey, garlic, ginger, sesame oil, and vinegar. This will be your marinade.
- Marinate the Ribs: Place the short ribs in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours (overnight is even better for flavor).
- Sear the Ribs: Heat olive oil in a large skillet over medium-high heat. Once hot, sear the ribs for about 2 minutes per side until browned and caramelized.
- Bake: Transfer the seared short ribs to a baking dish. Pour any leftover marinade over them and cover with foil. Bake in the preheated oven for 40 minutes.
- Finish & Serve: After 40 minutes, remove the foil and cook for an additional 5-10 minutes for a crispy exterior. Garnish with sesame seeds and sliced green onions.
Traditional Beef Short Ribs Recipe (350°F for 3 hours)
Ingredients:
- 4-5 lbs bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (or more broth for non-alcoholic option)
- 1 can (14 oz) diced tomatoes (or fresh tomatoes if preferred)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon thyme (or rosemary for a more earthy flavor)
- 2 bay leaves
- Salt & pepper (to taste)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Sear the Ribs: Heat olive oil in a large oven-safe pot (like a Dutch oven) over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides for about 3-4 minutes per side. Remove the ribs and set them aside.
- Sauté the Aromatics: In the same pot, add the chopped onion and cook for about 5 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Deglaze: Pour in the red wine (or extra beef broth), scraping the bottom of the pot to release any tasty brown bits. Let it simmer for 2-3 minutes.
- Add the Liquid & Seasonings: Stir in the beef broth, diced tomatoes, Worcestershire sauce, tomato paste, smoked paprika, thyme (or rosemary), and bay leaves. Bring to a simmer.
- Return the Ribs to the Pot: Place the short ribs back into the pot, making sure they’re mostly submerged in the liquid. Bring it all to a simmer.
- Slow-Cook: Cover the pot with a tight-fitting lid and transfer it to the oven. Roast for 3 hours, or until the meat is fork-tender and falling off the bone.
- Serve: Remove the ribs from the pot and discard the bay leaves. Serve the short ribs with the braising liquid over mashed potatoes, polenta, or with a simple green salad.
Tips for Both Recipes:
- Flanken-Style Short Ribs: Make sure to keep an eye on the marinade and sear the ribs well. The sugar in the marinade helps with caramelization and flavor!
- Traditional Short Ribs: For a more complex flavor, let the ribs marinate overnight in the braising liquid ingredients before cooking. You can also throw in some carrots and celery for added flavor when sautéing the onions.
You’ll have that perfect mix of tender, fatty, melt-in-your-mouth goodness whether you go flanken or traditional! 🍖