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flanken style short ribs recipe
- Total Time: 215 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Flanken style beef short ribs are slowly braised in a flavorful liquid, then finished with a sticky tamarind and date glaze for a sweet, savory, and tangy restaurant-quality meal.
Ingredients
- 3.3 lbs flanken-cut beef short ribs
- 2 tablespoons neutral oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 1 oz fresh ginger, peeled and thinly sliced
- 3 cups beef broth
- 6 tablespoons alcohol-free soy sauce, divided
- 3 tablespoons rice vinegar, divided
- 1 cup water
- 0.25 cup seedless tamarind paste
- 3.5 oz pitted Medjool dates, finely chopped
- 2 tablespoons light brown sugar
- 1 tablespoon toasted sesame seeds
- 0.25 cup fresh cilantro, finely chopped
- Salt and black pepper to taste
Instructions
- Prep and Sear Ribs: Preheat oven to 325°F (160°C). Pat flanken short ribs thoroughly dry with paper towels, then season generously with salt and pepper. Heat neutral oil in a large Dutch oven over medium-high heat. Sear ribs in batches until deeply browned on all sides, about 3-4 minutes per side; remove ribs and set aside.
- Sauté Aromatics: Reduce heat to medium, add chopped onion to the pot, and sauté for 5-7 minutes until softened. Add minced garlic and sliced ginger, cooking for another minute until fragrant. Pour in beef broth, 4 tablespoons (60 mL) of soy sauce, and 2 tablespoons (30 mL) of rice vinegar; bring liquid to a simmer, scraping up browned bits from the bottom.
- Braise Ribs: Return seared ribs to the pot, ensuring they are mostly submerged in the liquid. Cover tightly with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until short ribs are fork-tender.
- Prepare Sticky Glaze: While ribs braise, combine 1 cup water, tamarind paste, chopped dates, brown sugar, remaining 2 tablespoons (30 mL) of soy sauce, and remaining 1 tablespoon (15 mL) of rice vinegar in a small saucepan over medium heat. Simmer for 10-15 minutes, or until dates soften and mixture thickens into a glossy glaze. For a smoother consistency, use an immersion blender.
- Finish and Serve: Once ribs are tender, remove them from braising liquid and place on a parchment-lined baking sheet. Brush a generous amount of sticky glaze over all sides. Broil briefly for 2-3 minutes to caramelize, watching carefully to prevent burning. Let rest for 5 minutes before serving with a sprinkle of toasted sesame seeds and cilantro.
Notes
To achieve a deep brown crust on the ribs, make sure they are thoroughly patted dry before searing. The long braising time is crucial for making the meat fork-tender. If the braising liquid level drops significantly during cooking, add small amounts of water or broth to ensure the ribs remain submerged.
- Prep Time: 20 minutes
- Cook Time: 195 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (approx. 375 g)
- Calories: 850 calories
- Sugar: 24 g
- Sodium: 1700 mg
- Fat: 75 g
- Saturated Fat: 30 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 65 g
- Cholesterol: 150 mg