Find out how to make Flanken-style ribs that taste great thanks to a great marinade and a quick cook.
Not sure what kind of ribs you have or how to cook them? Find out about Flanken-style short ribs and how they are different from English-style ribs. I can show you how to cook Flanken-style ribs on both the grill and the stove, and I also have a great marinade for you.
To find out more about how it all works, scroll down or click here. Now you can go straight to the recipe.
Flanken style short ribs, also known as Korean-cut or LA-cut short ribs refer to ribs that are sliced across the bone into thin strips or “flanken.” This unique cut of beef ribs results in meat that cooks up tender and full of flavor when braised in the oven.
In this article, I’ll provide my foolproof method for oven-braising flanken style short ribs until fall-off-the-bone tender and delicious. With simple ingredients and just a few easy steps, you’ll have an incredible oven-braised rib dinner ready in a few hours.
Benefits of Cooking Flanken Style Short Ribs in the Oven
There are a few key advantages to braising flanken style short ribs low and slow in the oven:
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Requires minimal hands-on time. Once assembled the ribs braise unattended in the oven.
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Produces incredibly tender, melt-in-your-mouth meat that pulls right off the bones.
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Infuses the ribs with rich flavor from the braising liquid.
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Allows you to cook a large batch for minimal effort.
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Keeps your kitchen cool since the oven retains heat better than the stovetop.
Oven-braising is easy, convenient, and delivers delicious results every time. It’s my go-to method for cooking up these unique ribs.
Tips for Oven-Braising Flanken Style Short Ribs
Follow these simple tips for perfect oven-braised ribs:
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Choose the right ribs – Look for ribs sliced flanken-style across the bones in thin strips.
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Brown the ribs – Searing before braising develops deeper flavor.
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Use a flavorful braising liquid – A combo of broth, wine, soy sauce, and aromatics works well.
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Bring to a simmer – Simmer the liquid before braising to allow flavors to meld.
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Use a tight-fitting lid – This traps steam and moisture during braising.
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Cook low and slow – Low oven temperature for 2-3 hours ensures tender meat.
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Flip halfway – Flipping the ribs during braising cooks them evenly.
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Rest before serving – Letting the ribs rest allows juices to redistribute.
Follow my recipe steps below for ribs that are full of flavor, incredibly tender, and ready to fall right off the bone.
Oven-Braising Flanken Style Short Ribs Recipe
Prep Time: 20 Minutes
Cook Time: 2 Hours 30 Minutes
Servings: 4-6
Ingredients
- 3 pounds flanken style beef short ribs
- 1 tablespoon vegetable oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1⁄2 cup dry red wine
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
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Preheat your oven to 300°F. Pat the ribs dry and season generously with salt and pepper.
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Heat oil in a large Dutch oven or braiser over medium-high heat. Brown the ribs for 2-3 minutes per side until nicely seared. Transfer to a plate.
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Add the onions and cook for 5 minutes until softened. Add garlic and cook 1 minute more.
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Add the broth, wine, soy sauce, tomato paste, bay leaves, thyme and stir to combine. Bring to a low simmer for 5 minutes.
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Return ribs to the pot along with any accumulated juices, flipping to coat. Cover tightly with a lid and transfer to oven.
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Braise for 2-2 1⁄2 hours, flipping halfway, until ribs are very tender.
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Allow ribs to rest for 10-15 minutes before serving with braising liquid on the side. Enjoy!
In just a few simple steps, you’ll have succulent braised short ribs ready to serve. The meat should be extremely tender and easy to pull away from the bone after the long, slow braise.
Variations for Flavoring the Braising Liquid
One of the great things about braising flanken ribs is that you can easily add different seasonings into the braising liquid to impart flavor. Consider these tasty options:
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Korean-style – Use Korean chili paste, rice wine, sesame oil, ginger, and garlic.
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Southwestern – Add chili powder, cumin, smoked paprika, cayenne, and beer.
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Italian-style – Flavor with oregano, basil, crushed tomatoes, red wine, and balsamic vinegar.
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Maple-bourbon – Use maple syrup, bourbon, thyme, and cider vinegar for a sweet kick.
The possibilities are endless for customizing the liquid to complement the ribs.
What to Serve with Oven-Braised Short Ribs
These succulent braised ribs pair nicely with a variety of simple sides:
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Fluffy mashed or roasted potatoes to soak up the delicious braising sauce.
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Creamy polenta or grits to contrast with the tender meat.
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Sautéed vegetables like mushrooms, carrots or broccoli.
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Fresh egg noodles or pasta dressed with the braising liquid.
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Simple green salad or steamed greens to balance the richness.
A nice Cabernet Sauvignon or Syrah wine would complement the beefy flavor beautifully. Enjoy this incredible braised rib recipe as a cozy Sunday supper any time of year.
Common Questions about Oven-Braising Flanken Style Short Ribs
If you’re new to cooking flanken ribs, here are some answers to frequently asked questions:
How do you know when they’re done?
The ribs are done when very tender and the meat easily pulls away from the bone. Test for tenderness after 2 hours.
Can you speed up the cooking time?
Unfortunately no, the lengthy braising time is needed to fully tenderize the ribs. Rushing the process will lead to tough meat.
Can I use a slow cooker instead?
You can, but the ribs may not brown well and the texture won’t be as tender. Low oven heat works best.
Do the ribs need to be submerged in liquid?
Not completely, but they should be about 3⁄4 covered throughout cooking for even braising.
Can I prepare them ahead of time?
Absolutely! Cool the cooked ribs in the braising liquid before refrigerating up to 4 days.
Can I use a different cut of ribs?
You can use other rib cuts, but adjust timing as needed. Flanken style works best.
What liquids can I use to braise?
Wine, broth, beer, cider vinegar all work well. Avoid using too much water or the flavor will be diluted.
Tips for Serving Leftover Oven-Braised Short Ribs
Leftovers from these succulent braised short ribs are wonderful to have on hand. Here are some serving ideas:
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Dice or shred the meat and use as a topping for nachos, baked potatoes, tacos, or pizza.
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Make amazing sliders or sandwiches with the tender rib meat on buns or bread.
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Add leftover meat and braising liquid to bean chili or vegetable soup for bonus flavor.
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Toss with pasta and extra sauce for a satisfying pasta dinner.
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Use as a protein topping for fresh green salads. The meat pairs well with bitter greens.
With a little creativity, leftover oven-braised short ribs can be transformed into all sorts of dishes throughout the week. Just reheat gently before serving.
For Delicious Oven-Braised Short Ribs, Go Flanken-Style
If you’ve never tried making flanken style Korean cut short ribs before, I strongly recommend oven-braising them low and slow for incredibly tender, fall-off-the-bone beefy ribs. Follow my easy method for letting the oven do most of the work. In just a few hours, you’ll have the most mouthwatering ribs ready to enjoy as a special weekend dinner.
How To Cook Flanken Ribs
Remove as much of the marinade from the beef short ribs as you can before cooking them in a skillet. If you don’t, the sugars in the marinade will burn too quickly. For the grill, it’s fine to not wipe them off, just kind of shake off the excess. Some of it might drip into the grill and cause flare ups but not too badly. In places where it touches the grill grates, the marinade chars nicely and adds flavor. In fact, the marinade helps the meat get darker before it’s overcooked.
The recipe below calls for cooking these on a grill over direct high heat, which is also how I like to do it. Cover the grill and put them on there. Let them cook for about 4 to 5 minutes, or until they have nice, dark grill marks on the bottom. Feel free to turn them 90 degrees to get some hashmarks going, if you’d like. Then flip them and do the same on the other side.
These ribs are not going to end up on the rare side. The outside should have a nice color, and they’re not thick enough to get the char and the better temperature. Instead, it’s more of a medium to medium-well. They are done when they have a good char on both sides, which is how I know they are cooked.
Should I Marinate Flanken Short Ribs?
Yes, I like marinating Flanken ribs, but they don’t need a long time. The marinade I’ve put them in does have some Asian-style flavors as a nod to the Korean dish. But mostly they’re just bold flavors that work well on the meat.
For the marinade, any neutral flavored cooking oil will work. You can substitute 1 lemon for the 2 limes if you prefer. There’s also brown sugar, red wine vinegar, soy sauce, Dijon mustard, and Sriracha.
You can sub in regular mustard if you don’t have Dijon. You can also swap in gochujang for the siracha, they are both spicy sweet red sauces that bring tons of flavor. The gochujang is a Korean sauce.
Our research has shown that a high salt content is good for beef marinades, like my tasty carne asada marinade. In this way it acts as a brine as well as a marinade. This helps to tenderize the meat.
But keep in mind that this thinner cut of meat doesn’t need as much time in the marinade as other meat cuts. This is enough time for marinating for an hour. If you leave it in for longer, the meat will become salty and mealy.