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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.

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)

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.

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