Flanken Style Short Ribs Recipe

I’ve always loved how a good short rib can make a weeknight dinner feel special. This flanken style short ribs recipe transforms a humble cut into a restaurant-quality meal. The aroma of the braising liquid, filled with tamarind and ginger, fills the kitchen and promises something truly spectacular. We’re achieving incredible fork-tender results with a rich braise, then finishing them with a sweet, tangy, and savory Sticky Tamarind-Date Glaze. It’s surprisingly easy, using simple techniques and a Dutch oven for maximum flavor with minimal effort. The secret is slow-cooking the flanken ribs until they are fall-apart tender, then glazing them to perfection. This is comfort food with an unexpected twist, perfect for impressing guests or elevating a cozy weeknight dinner.

Ingredients

Here’s what you need to make this delicious flanken style short ribs recipe at home for your family dinner:

• 1.5 kg (3.3 lbs) flanken-cut beef short ribs: This cut has bones running through it, ensuring maximum flavor during braising. Choose well-marbled pieces for the best tenderness. Pat them thoroughly dry before seasoning and searing for a deep brown crust.
• 30 mL (2 tablespoons) neutral oil: Use a high-smoke point oil like grapeseed, canola, or vegetable oil. This is essential for achieving a deep, flavorful sear without burning. Do not use butter, as it will burn at the high heat required for searing.
• 1 medium (150g / 5 oz) yellow onion, roughly chopped: The foundation for the braising liquid’s aromatic base, softening and caramelizing as it cooks.
• 4 cloves (20g / 0.7 oz) garlic, minced and 5 cm (30g / 1 oz) fresh ginger, peeled and sliced thinly: Slicing the ginger thinly allows its flavor to infuse quickly into the broth. No need to chop perfectly since these will be strained out after braising.
• 700 mL (3 cups) beef broth (halal certified): Use good quality beef broth (or stock) for the base of the braising liquid. The broth provides essential moisture and flavor during the long cooking time. Halal certification ensures the source meets specific dietary requirements for healthy eating.
• 60 mL (1/4 cup) alcohol-free soy sauce: Adds a deep layer of umami and saltiness to the braise. Use an alcohol-free version for dietary preference, or substitute with standard soy sauce. Adjust salt later if using full-sodium soy sauce.
• 30 mL (2 tablespoons) rice vinegar: Provides essential acidity to balance the richness of the beef and sweetness of the dates. Use unseasoned rice vinegar for the best flavor control.
• Glaze Ingredients: 240 mL (1 cup) water, 60 mL (1/4 cup) seedless tamarind paste, 100g (3.5 oz) pitted Medjool dates (finely chopped), 30g (2 tablespoons) light brown sugar: Tamarind paste provides a unique sweet-sour backbone; ensure it’s seedless. Finely chopped dates add natural sweetness and body to the glaze; Medjool dates are recommended for their soft texture. The brown sugar enhances the caramelization and stickiness.
• Garnish: 15 mL (1 tablespoon) toasted sesame seeds, 60 mL (1/4 cup) fresh cilantro (finely chopped): Toasted sesame seeds add a nutty crunch to finish the dish. Fresh cilantro provides a bright, contrasting color and flavor to cut through the richness.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

Follow these steps to create this incredibly tender and flavorful flanken style short ribs recipe:

1. Prep the Ribs and Sear: Preheat oven to 160°C (325°F). Pat the flanken-cut short ribs thoroughly dry with paper towels, then season generously with salt and black pepper. Heat neutral oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side; remove ribs from the pot and set aside.
2. Sauté Aromatics: Reduce heat to medium, add chopped onion to the pot, and sauté for 5-7 minutes until softened and lightly caramelized. Add minced garlic and sliced ginger, cooking for another minute until fragrant. Pour in the beef broth, soy sauce, and rice vinegar; bring the liquid to a simmer, scraping up any browned bits from the bottom of the pot.
3. Braise the Ribs: Return the seared flanken short ribs to the pot, ensuring they are mostly submerged in the liquid; add more broth if necessary to cover the ribs. Cover the Dutch oven tightly with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are fork-tender and easily pull apart. If the braising liquid looks low during cooking, add small amounts of water or broth to ensure the ribs remain submerged.
4. Prepare the Sticky Tamarind Glaze: While the ribs are braising, combine water, tamarind paste, chopped dates, brown sugar, 30 mL (2 tablespoons) of soy sauce, and 15 mL (1 tablespoon) of rice vinegar in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally. Reduce heat to low and cook for 10-15 minutes, or until the dates have softened and the mixture has thickened into a glossy, sticky glaze; use an immersion blender for a smoother consistency if desired.
5. Finish and Serve: Once the short ribs are tender, remove them from the braising liquid and place them on a baking sheet lined with parchment paper. Brush a generous amount of the Sticky Tamarind-Date Glaze over all sides of the flanken ribs. For an extra caramelized finish, broil briefly for 2-3 minutes, watching carefully to prevent burning; remove from oven and let rest for 5 minutes before serving with a sprinkle of toasted sesame seeds and cilantro.

What to Serve with Flanken Short Ribs

• Creamy mashed potatoes: The perfect starchy side to soak up the savory glaze and reduced braising liquid; use Russet potatoes for the fluffiest texture.
• Steamed white rice or coconut rice: A simple, neutral base that complements the rich, complex flavors of the tamarind glaze without competing with them; makes a hearty family dinner.
• Roasted vegetables: Roast broccolini or asparagus with a light seasoning of salt and pepper; the slight char and crisp texture provide contrast to the tender flanken short ribs.
• Quick cucumber salad: A bright, refreshing salad with a light vinaigrette helps cut through the richness and balances the meal.

The Secret to Tender Flanken Ribs

The key to a fall-apart texture for this flanken style short ribs recipe is low heat for a long time; 2.5-3 hours ensures the collagen breaks down into gelatin, creating juicy meat. Flanken ribs are cut across the bone, while English cuts are parallel to the bone; flanken cooks faster because the meat pieces are thinner. You know they are ready when they pull apart effortlessly with a fork; if they are still tough, continue braising for another 30 minutes.

Making Ahead and Freezing Tips

• Make-ahead (reheating): Braised ribs are excellent when made 1-2 days ahead. Let cool completely, refrigerate in the braising liquid, and reheat gently on the stovetop or oven.
• Freezing: Freeze cooked flanken short ribs in their sauce for up to 3 months; thaw overnight in the refrigerator.
• Glaze storage: Keep the glaze separate in an airtight container for up to a week; glaze the flanken short ribs right before serving for best presentation and a sticky finish.

FAQs

Q: What exactly is a flanken short rib?

A: A flanken cut is beef short ribs sliced thin across the bone (cross-cut), often used in Korean BBQ (galbi) or stews. This cut provides maximum flavor from the bones during braising.

Q: Why are my short ribs tough even after braising?

A: They likely haven’t braised long enough; braising requires patience to break down connective tissue. Keep cooking until they are truly fall-apart tender; this specific flanken style short ribs recipe takes about 2.5 hours at a low temperature for the best results.

Q: Can I use boneless short ribs for this recipe?

A: Yes, boneless short ribs work well, but keep the cooking time similar to avoid overcooking. The bone adds flavor but isn’t strictly necessary for the braising process in this high-protein recipe.

Q: What if I don’t have tamarind paste?

A: While tamarind is unique, you can try substituting with a mix of lime juice and a little brown sugar (about 1:1 ratio) for a sweet and sour effect. I recommend checking Asian grocery stores for tamarind paste; it truly makes this flanken style short ribs recipe special.

Q: Can I make this in an Instant Pot or slow cooker?

A: For Instant Pot, sear first, then cook on high pressure for 45-55 minutes. For slow cooker, sear first, then cook on low for 6-8 hours, making this a great option for easy dinner ideas.

Q: Can I double the recipe for a party?

A: Yes, but ensure your Dutch oven or pot is large enough to hold all the ribs and liquid comfortably. Avoid overcrowding the pot during searing to achieve that nice, deep brown crust on all the flanken short ribs.

Q: How should I reheat flanken short ribs for meal prep?

A: The best method for reheating for meal prep is to heat the ribs gently in a saucepan over low heat, allowing them to warm through in the sauce. I always reheat leftovers slowly so the meat stays moist and tender.

Conclusion

This flanken style short ribs recipe delivers complex flavors with minimal hands-on time, making it perfect for a cozy weekend or impressing guests with ease. Pin this recipe now so you can make this restaurant-quality dish at home whenever you crave a hearty family dinner.

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