Name: Braised Flanken Beef Short Ribs
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Cuisine: Comfort Food
Ingredients: Flanken beef short ribs; 2 cups beef broth; 1 onion, chopped; 2 celery stalks, chopped; 2 carrots, chopped; 2 tablespoons balsamic vinegar; 2 tablespoons Worcestershire sauce; 2 teaspoons dried thyme; 1 sprig rosemary; 2 bay leaves; Salt and pepper to taste; 2 tablespoons olive oil; 1 tablespoon flour (for dusting ribs)

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Why You’ll Love This Recipe

Incredibly tender: The slow braising process ensures the meat becomes fork-tender and juicy.
Rich flavor: The combination of broth, balsamic vinegar, and aromatic vegetables creates a deeply savory dish.
Versatile: Pairs beautifully with mashed potatoes, rice, or a fresh salad.
Comforting: Ideal for family dinners or special occasions, offering a cozy and indulgent experience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Flanken beef short ribs
2 cups beef broth
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme
1 sprig rosemary
2 bay leaves
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon flour (for dusting ribs)

Directions

Prep the Ribs: Pat the ribs dry and season with salt, pepper, and flour.
Sear the Ribs: Heat oil in a Dutch oven and sear the ribs for 2-3 minutes per side until well-browned. Set aside.
Cook Vegetables: In the same pot, sauté onion and celery until softened. Add garlic and tomato paste, cooking until fragrant.
Deglaze: Pour in the broth, scraping up browned bits from the bottom. Simmer until the broth reduces slightly.
Add Broth and Seasonings: Return the ribs to the pot and add additional broth, Worcestershire sauce, balsamic vinegar, thyme, rosemary, carrots, and bay leaves. Bring to a simmer.
Braise: Cover and transfer to a preheated oven at 300°F. Cook for 2.5-3 hours, or until the ribs are tender and the meat falls off the bone.
Finish the Sauce: Remove ribs and skim off excess fat. Simmer the sauce until it thickens, then serve with the ribs.

Servings and Timing

Servings: 4-6 people
Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 35 minutes

Variations

Slow Cooker Option: Brown the meat, then cook everything in a slow cooker for 4 hours.
No Red Wine: Use additional broth for a rich flavor without the wine.
Spicy Kick: Add chili flakes or cayenne pepper for extra heat.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently on the stove or in the oven at 350°F until warmed through.

FAQs

What type of short ribs should I use?

This recipe uses flanken-style short ribs, cut across the bone. English-cut ribs work as well, though they require a longer cooking time.

Can I make this ahead of time?

Yes, this dish actually improves in flavor after sitting for a day. Just store in the fridge and reheat before serving.

Can I freeze leftovers?

Yes, this dish freezes well. Store in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat.

How can I make the sauce thicker?

Simmer the sauce longer to reduce it, or stir in a cornstarch slurry towards the end of cooking.

What can I serve with these ribs?

Mashed potatoes, rice, or a leafy green salad make great sides.

How do I know when the ribs are done?

The meat should easily pull away from the bone when forked.

Can I cook this in a pressure cooker?

Yes, you can use a pressure cooker for faster results. Reduce the cook time to around 45 minutes.

Can I skip the searing step?

Searing adds depth to the flavor, but if you’re short on time, you can skip it.

Can I add more vegetables?

Feel free to add parsnips, potatoes, or leeks to the braising liquid for added flavor and texture.

Conclusion

These Braised Flanken Beef Short Ribs are a comfort food classic, offering rich, tender meat paired with a flavorful sauce. With a slow-cooked finish, they’re perfect for a cozy family dinner or special occasion. Try them with your favorite sides for a satisfying, hearty meal.

Braised Flanken Beef Short Ribs

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Braised Flanken Beef Short Ribs are a hearty and rich dish with fall-apart tender meat, slow-cooked in a savory broth with aromatic vegetables and balsamic vinegar. Ideal for family dinners or special occasions, this comforting meal pairs beautifully with mashed potatoes, rice, or a fresh salad.

Author: Amy
Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 35 minutes
Yield: 4-6 servings
Category: Main Course
Method: Braising
Cuisine: Comfort Food
Diet: Gluten Free

Instructions

Prep the Ribs: Pat the ribs dry and season them with salt, pepper, and flour.
Sear the Ribs: Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs for 2-3 minutes per side until well-browned. Remove and set aside.
Cook Vegetables: In the same pot, sauté chopped onion and celery until softened, about 5 minutes. Add garlic and tomato paste, cooking until fragrant.
Deglaze: Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Let the broth reduce slightly.
Add Broth and Seasonings: Return the ribs to the pot. Add additional broth if needed, along with Worcestershire sauce, balsamic vinegar, thyme, rosemary, carrots, and bay leaves. Stir well.
Braise: Cover the pot and transfer it to a preheated oven at 300°F (150°C). Braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
Finish the Sauce: Remove the ribs and skim off any excess fat from the sauce. Simmer the sauce until it thickens, then serve with the ribs.

Notes

Slow Cooker Option: Brown the ribs, then cook everything on low for 4 hours in a slow cooker.

Spicy Kick: Add chili flakes or cayenne pepper to the sauce for extra heat.