Flavorful and juicy beef flanken ribs roasted slowly in the oven deliver big taste in every tender, fall-off-the-bone bite This easy method produces irresistible ribs worthy of any barbecue

Also called short ribs, beef flanken ribs are cut across the bones into thin strips containing 3-4 short bones each. This exposes more surface area to caramelize and soak up smoky, sweet flavors during cooking. When roasted low and slow, the meat becomes incredibly succulent, rich and savory.

While grilling imparts great charred flavor during the summer oven roasting is a handy alternative for irresistible beef flanken ribs year-round. With just a few basic steps you can enjoy these melt-in-your-mouth ribs anytime.

Choosing the Best Beef Flanken Ribs

• Look for ribs that are 1⁄2 to 1 inch thick for the right balance of meat to bone. Thinner cuts may dry out.

• Calculate around 1 pound of ribs per person. Ribs with more meat between bones are more filling.

• Opt for ribs trimmed of excess hard fat for easier eating. Some marbling is desirable for flavor.

• Have the butcher slice them for you or buy pre-cut Korean-style flanken ribs.

Seasoning is Key

Creating layers of flavor is vital for scrumptious oven-baked beef flanken ribs. Start by generously seasoning the meat at least an hour before cooking, even better if overnight.

• For basic ribs, use a salt and pepper rub. Add granulated garlic, onion powder, paprika or chili powder for extra flavor.

• For bolder seasoning, use a store-bought rib rub or blend your own from spices like brown sugar, cumin, mustard, and chili powder.

• Apply the rub evenly over both sides, gently pressing it into the meat. Refrigerate until ready to cook.

Low and Slow Oven Roasting

Cooking the ribs low and slow is what keeps them fall-apart tender.

• Preheat oven to 300°F. Place ribs meaty-side up on a foil-lined baking sheet with a rack.

• Roast for about 2 hours until nicely browned, flipping halfway through. Internal temperature should reach 195°F.

• Adding barbecue sauce in the last 30 minutes ensures fully glazed ribs.

• For extra smoky flavor, sprinkle ribs with a little smoked paprika before roasting.

• Watch closely at the end to prevent burning. Reduce heat if ribs darken too quickly.

Resting is Crucial

Never skip the resting step after oven roasting beef flanken ribs.

• Transfer ribs to a platter and tent loosely with foil right after removing from oven.

• Letting ribs rest for 10-15 minutes allows juices to reabsorb for moist, tender meat.

• Carve into individual ribs just before serving. The meat should slide right off the bones.

Serving Your Flanken Ribs

Hot oven-roasted beef flanken ribs deserve a fantastic presentation.

• Arrange ribs on a platter with any accumulated meat juices for serving.

• Garnish with chopped green onions, sesame seeds or fresh parsley.

• Offer barbecue sauce on the side for dipping if ribs weren’t sauced before cooking.

• Pair with classic rib additions like coleslaw, baked beans or corn on the cob.

With this easy method, you’ll enjoy the finger-licking, lip-smacking flavor of barbecue ribs conveniently from your own oven. Just be prepared for juicy, meaty ribs to disappear quickly!

Oven Barbecue Beef Flanken Ribs FAQs

Mastering oven-roasted flanken ribs requires getting the details just right. Here are answers to some frequently asked questions.

What’s the difference between English cut and flanken cut ribs?

• Flanken ribs are cut across the bones in thin strips with 3-4 short bones between pieces of meat.

• English cut ribs are sliced between each rib bone leaving one long bone attached to the meat.

What is the best temperature for cooking beef ribs in the oven?

• Cook at 300°F for 2-3 hours until ribs reach an internal temperature of at least 195°F for fall-off-the-bone tenderness.

How long does it take to cook beef ribs at 350 degrees?

• At 350°F, beef ribs take 1 1⁄2 – 2 hours. Cook longer for more tender meat. Always check internal temp.

Should you wrap ribs in foil when cooking them in the oven?

• Wrapping ribs partway through roasting keeps them moist. But uncover at end to brown the exterior.

Can you cook beef ribs from frozen?

• Thaw ribs fully before seasoning and roasting for best results. Frozen ribs take longer to cook through.

Is bone side up or down best when cooking ribs?

• Place beef ribs bone-side down to start for protection from the heat, then flip halfway through roasting.

How can you tell when beef ribs are done?

• Use an instant read thermometer to check doneness. Well done ribs reach 195-205°F internally when tender.

Should you rest oven cooked ribs before serving?

• Yes, always rest for 10-15 minutes under foil. It allows juices to redistribute so meat stays moist.

Can you oven “smoke” ribs by adding liquid smoke?

• A sprinkle of natural hickory or mesquite liquid smoke gives oven ribs a boost of smoky flavor.

What sides go well with oven baked beef ribs?

• Classic rib sides like cornbread, coleslaw, baked beans, mac and cheese, mashed potatoes or fries pair great.

With the right method and a little patience, oven-roasted beef flanken ribs can rival the flavor of smokey barbecue any day of the week. Adjust the seasoning or sauces to suit your taste for custom ribs worth bragging about.