These Braised Flanken Beef Short Ribs are fall-apart tender, rich, and deeply flavorful, thanks to a slow-cooked combination of red wine, beef broth, and aromatic vegetables.
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The slow braising process transforms tough flanken-style short ribs into a luxurious dish with a velvety sauce that pairs beautifully with mashed potatoes, air fryer potatoes, dirty rice or rice and peas. Want some leafy green? This collard green will pair very well.
The deep, savory flavor that develops as the beef absorbs the braising liquid makes it even more irresistible.
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Why You'll Love This Recipe
The slow braising process in the oven or stove top makes the meat incredibly tender, with each bite easily pulling away from the bone.
It’s the perfect comfort food, offering warmth and heartiness that feels both indulgent and cozy just like my all time favorite tender lamb shanks and curry goatmeat.
The recipe is versatile, allowing you to pair it with your favorite sides like mashed potatoes, rice, or salad.
Recipe Ingredients
Flanken Beef Short Ribs: These are the star of the dish. Cut across the bones, they’re thinner than regular short ribs, which allows them to cook faster and become exceptionally tender when braised.
Dry Red Wine: Adds depth and complexity to the braising liquid. The wine’s acidity helps balance the beef's richness while imparting a subtle fruity flavor.
Carrots, Onion, and Celery: These vegetables add flavor to the braising liquid while also giving the dish texture. As they cook down, they contribute a subtle sweetness and savory depth.
Balsamic Vinegar and Worscestershire Sauce: Adds an umami and slightly tangy flavour to the braising liquid.
See the Recipe below for all the ingredients and detailed measurements.
How to Make Braised Flanken Short Ribs
- Pat the ribs dry with a paper towel. Season all over with salt, black pepper, and flour.
- Add oil to a Dutch oven or braiser. Sear ribs for 2-3 minutes per side until well-browned. Remove from pot and set aside.
- Add onion and celery to the same pot and cook until softened. Stir in garlic and tomato paste until fragrant.
- Pour in red wine, scraping up any browned bits from the bottom of the pot, and simmer to reduce slightly.
- Return the ribs to the pot. Add beef broth, Worcestershire sauce, balsamic vinegar, dried thyme, carrot, rosemary, and bay leaves. Bring to a simmer, then cover and transfer to the oven. Cook for 2.5 - 3 hours until fork tender.
- Remove ribs from the pot and skim off any excess fat if needed. Simmer until it reduces and thickens. Serve.
Substitutions and Variations
- If you don't want to use wine, add broth.
- If you can't find flanken cut, you can use traditional beef short ribs. They will need a bit more cooking time to become tender.
- If you don’t have red wine, port or sherry can work as a substitute, adding sweetness and depth to the dish.
- Add a few dashes of hot sauce, cayenne pepper, or chili flakes to the braising liquid for a spicy kick. This adds a nice contrast to the meat's savory, rich flavors.
- You can prepare the ribs using a hands-off cooking method in a slow cooker. Brown the meat and transfer it to the slow cooker with the broth, wine, vegetables, and seasonings. Cook for 4 hours.
Recipe Tips
- Sear the beef to add flavour and depth to the dish.
- Use a dutch oven to ensure even heat distribution for super tender ribs.
- Simmer the meat for 2.5-3 hours to break down tough fibers and achieve tender beef.
- Always ensure the ribs are submerged in the braising liquid to keep them moist.
- Rest the meat in the liquid for 10-15 minutes to absorb the flavor.
- Simmer the braising liquid to reduce it and make it thick. This creates a rich, concentrated sauce that can be drizzled over the ribs.
- The sauce naturally thickens as it reduces. If you prefer a thicker consistency, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) during the final simmer.
FAQs
This recipe calls for flanken-style short ribs cut across the bone. However, you can also use English-cut short ribs, which are cut parallel to the bone and may require a slightly longer braising time.
Yes! Braised short ribs taste even better the next day. Store them in the refrigerator overnight, then reheat gently on the stove over low heat. Skim off any solidified fat before reheating.
Yes, braised short ribs freeze well. Store in an airtight container with some sauce for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
For extra depth, try adding a few sprigs of
fresh rosemary or thyme, a splash of soy sauce to the sauce before braising.
More Recipes To Try
If you tried these Braised Flaken Beef Short Ribs or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Braised Flanken Beef Short Ribs
Equipment
Ingredients
For the Ribs:
- 3 pounds 1.4 kg Flanken-style beef short ribs
- 2 tablespoons, 30ml Olive oil
- 1 tablespoon, 15g Salt
- 1 teaspoon, 3g Black pepper
- 2 tablespoons, 16g All-purpose flour (optional, for thickening)
For the Braising Liquid:
- 1 large Onion diced
- 2 Carrots diced
- 2 Celery stalks diced
- 4 cloves Garlic minced
- 2 tablespoons, 32g Tomato paste
- 2 cups, 480 ml Dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups, 480ml Beef broth
- 1 tablespoon, 15ml Worcestershire sauce
- 1 tablespoon, 15ml Balsamic vinegar
- 1 teaspoon Thyme dried
- 1 teaspoon Rosemary dried
- 2 Bay leaves
Instructions
Sear the Ribs:
- Preheat oven to 325°F (163°C).
- Pat ribs dry with a paper towel. Season all over with salt and black pepper. Lightly dust with flour for a better sear.3 pounds 1.4 kg Flanken-style beef short ribs, 1 tablespoon, 15g Salt, 1 teaspoon, 3g Black pepper, 2 tablespoons, 16g All-purpose flour
- Heat olive oil in a large Dutch oven over medium-high heat.2 tablespoons, 30ml Olive oil
- Sear ribs for 2-3 minutes per side until well browned. Remove from pot and set aside.
Sauté the Vegetables:
- In the same pot, add onion, and celery. Cook for 5 minutes until softened.1 large Onion, 2 Celery stalks
- Stir in garlic and tomato paste, cooking for another 2 minutes until fragrant.4 cloves Garlic, 2 tablespoons, 32g Tomato paste
Deglaze with Wine:
- Pour in red wine, scraping up any browned bits from the bottom of the pot.2 cups, 480 ml Dry red wine
- Simmer for 5 minutes to reduce slightly.
Braise the Ribs:
- Return ribs to the pot. Add carrot, beef broth, Worcestershire sauce, balsamic vinegar, dried thyme, dried rosemary, and bay leaves.2 cups, 480ml Beef broth, 1 tablespoon, 15ml Worcestershire sauce, 1 tablespoon, 15ml Balsamic vinegar, 1 teaspoon Thyme, 1 teaspoon Rosemary, 2 Bay leaves, 2 Carrots
- Bring to a simmer, then cover and transfer to the oven.
- Braise for 2.5-3 hours, until the ribs are fork-tender.
Finish & Serve:
- Remove ribs from the pot and skim off any excess fat. If desired, strain the sauce for a smoother texture.
- Simmer the sauce for 5-10 minutes to reduce and thicken if necessary.
- Serve ribs with mashed potatoes, polenta, or buttered noodles
Ju
So delicious! Highly recommend everyone try this soon!
Thanks so much
Bilikis
Ma, you're a cooking genius.Your recipes never disappoint.
What really stood out to me was how well the sauce turned out—it was so flavorful and thickened beautifully. I couldn’t resist drizzling it over the ribs and mashed potatoes, which made the meal even more comforting. Super tender and the kiddos loved it.
Hope you get to try this.
Thanks
Claudy