Are you looking for a delicious and easy way to cook beef short ribs?
Look no further than the flanken style! This cut of meat is perfect for grilling or baking in the oven, and it’s sure to impress your family and friends.
In this article, we’ll show you how to cook beef short ribs flanken style in the oven, with step-by-step instructions and helpful tips.
So grab your apron and let’s get cooking!
How To Cook Beef Short Ribs Flanken Style In Oven?
To start, you’ll need to gather your ingredients. For this recipe, you’ll need beef flanken short ribs, garlic, ginger, soy sauce, sesame oil, and brown sugar.
Begin by making the marinade. Crush or finely chop the garlic and grate the ginger. Place them in a small bowl with the soy sauce, sesame oil, and brown sugar. Mix well until all ingredients are combined.
Next, pat dry the beef flanken short ribs and place them in a large dish. Pour the marinade over the ribs and use a pastry brush to make sure that all surfaces are coated. Leave the ribs in the marinade for at least 30 minutes to allow the flavors to penetrate the meat.
Preheat your oven to 350°F (175°C). Grease a baking dish and place the meat in the bottom of the dish. Do not pile the ribs more than two high.
Mix all ingredients for sauce together in a bowl and pour evenly over meat, making sure all the meat is covered with sauce. Cover pan tightly with aluminum foil to keep the moisture in.
Place the baking dish in the oven and bake for 2-3 hours, or until the meat is tender and falls off the bone easily.
What Are Flanken Style Beef Short Ribs?
Flanken Style Beef Short Ribs are a type of beef short rib that is cut across the bone instead of between the bones. This results in each piece having three to four short sections of bone with a generous portion of meat around them. Flanken ribs are also known as cross cut ribs or Korean short ribs.
The cut is made from the short plate area that also supplies ground beef and skirt steak. Flanken ribs are marbled with fat and connective tissues, which makes them super tender after being marinated for a short time. They are often used in dishes that require slow cooking, such as stews or braises, but they can also be grilled or roasted.
Flanken style ribs are different from English style ribs, which are cut parallel to the bone with one bone per piece. English style ribs tend to hold their shape even after a long braise and make an impressive presentation.
Beef Short Ribs and Beef Spare Ribs are actually the same piece of meat as Flanken ribs, but they are cut differently. When cut along the bone into 1” slices, it is called “Beef Spare Ribs”. When cut across the bone about 3” thick and then cut again between each bone, it is called “Short Ribs”.
Flanken ribs are a delicious and flavorful cut of meat that can be enjoyed year-round. They are especially delicious when served on special occasions and during fall or winter for a hearty dinner recipe that will warm you right up!
Choosing The Right Cut Of Beef Short Ribs
When it comes to cooking beef short ribs, choosing the right cut is crucial. There are different types of beef short ribs, each with its own unique flavor and texture.
Plate short ribs come from the lower portion of the rib cage, known as the short plate. These are the ribs that often garner the name “brisket on a stick” because of their close proximity to the brisket cut in front of it and the flank steak cut behind it. Plate short ribs are usually 12 inches long with 2 inches of meat on top. They are great for low and slow cooking methods, which allow the fat to render down without drying out the meat.
Chuck short ribs come from right under the chuck, which sits above the shank and brisket. They are shorter in length, usually 3 to 6 inches, but still very meaty. Chuck short ribs can also go by the name Flanken Ribs. They are ideal for braising or grilling.
Short beef ribs are the most commonly found cut in big box stores or grocery stores. They are not ideal for smoking but are great for braising.
When selecting beef short ribs, look for meat that is visibly marbled with fat. There should be a thin cap of fat on top, but it shouldn’t be excessive. Avoid short ribs that have striations of muscle that look extremely lean and then a thick fat cap on top, as this will result in tough and dry meat.
Preparing The Beef Short Ribs For Cooking
Before cooking your beef short ribs, it’s important to prepare them properly. If you’re using bone-in beef short ribs, you’ll want to cut them flanken style, which means cutting them across the bone into thin strips about 1/2 inch thick. This will help the meat cook evenly and allow the marinade to penetrate the meat more effectively.
Once you’ve cut your ribs, pat them dry with paper towels to remove any excess moisture. This will help the marinade adhere to the meat better.
If you’re using a marinade, like in the recipe above, be sure to coat all surfaces of the ribs with the marinade using a pastry brush. You can also use your hands to massage the marinade into the meat.
If you’re not using a marinade, you can season your ribs with salt and pepper or your favorite dry rub. Be sure to season both sides of the meat evenly.
Before placing your ribs in the oven, be sure to preheat it to the correct temperature. Grease a baking dish and place the meat in a single layer in the bottom of the dish. Avoid overcrowding or stacking the ribs, as this can cause uneven cooking and may result in tough meat.
Finally, cover the baking dish tightly with aluminum foil to keep moisture in and prevent drying out during cooking. This will also help to ensure that your beef short ribs come out tender and juicy.
Seasoning The Flanken Style Beef Short Ribs
Before cooking, it’s important to season the flanken style beef short ribs properly. This will ensure that the meat is flavorful and delicious.
Start by generously seasoning the ribs with kosher salt and black pepper on all sides. Heat a large pan with a neutral oil, such as canola, grapeseed, or vegetable oil, over high heat. Once the pan is hot, sear the ribs for about 2-3 minutes per side until browned.
Remove the ribs from the pan and set them aside. In the same pan, sauté onion, carrots, and garlic until they are softened and fragrant. Deglaze the pan with red wine and beef stock, then mix in tomato paste and ground cinnamon. Stir to combine and release any brown bits from the bottom of the pan.
Return the ribs to the dutch oven or baking dish, then add prunes and rosemary. Pour in any remaining liquid from the pan, along with an additional splash of stock or water if needed to just cover the flanken ribs.
Cover the dish tightly with aluminum foil to keep the moisture in and place it in the preheated oven. Cook at 325°F (162°C) for 2 1/2 – 3 hours or until fall off the bone tender. The result will be melt-in-your-mouth flanken-cut beef short ribs that are tender and saucy perfection.
Cooking The Beef Short Ribs In The Oven
Cooking beef short ribs in the oven is a great way to achieve tender, juicy meat that falls off the bone. There are several methods for cooking beef short ribs in the oven, but we’ll focus on two popular techniques.
The first method involves seasoning the bone-in beef short ribs with salt and pepper, placing them in a baking dish, covering tightly with aluminum foil, and cooking in the oven at 275°F for 3 1/2 – 4 hours. The ribs are done when the meat is visibly pulling away from/shrinking from the bone and they are fork-tender. This method requires a longer cooking time, but it results in tender and flavorful meat.
The second method involves searing the bone-in beef short ribs in a large Dutch oven or other heavy-duty pot on medium heat until golden brown, then adding onion, garlic, beef broth, wine, Worcestershire sauce, and thyme sprigs. The pot is then covered and transferred to the oven to cook undisturbed until the meat is very tender, about 2 1/2 hours. This method requires less time than the first method and results in a rich and flavorful sauce that can be poured over the short ribs before serving.
Regardless of which method you choose, it’s important to cover the beef short ribs tightly with foil to prevent any steam from escaping. This process allows the meat to become moist, soft and fork-tender over an extended period of time. Make sure you overlap the foil and tightly seal the edges around the pan to prevent any steam from seeping out; this will ensure that your ribs come out nice and tender.
When cooking beef short ribs in the oven, it’s best to use bone-in short ribs as they tend to have more flavor and tenderness than boneless ones. Additionally, it’s important to season the meat generously with salt and pepper before cooking to enhance its flavor.
Once your beef short ribs are cooked to perfection, remove them from the oven and let them rest for a few minutes before serving. You can garnish them with fresh thyme leaves or pour any remaining sauce over them for added flavor. Serve with your favorite sides such as mashed potatoes or roasted vegetables for a delicious and satisfying meal.
Checking For Doneness And Resting The Meat
When cooking beef short ribs flanken style in the oven, it is important to check for doneness to ensure that the meat is cooked through and safe to eat. The internal temperature of the meat should reach between 145°F and 160°F before it is considered safe to eat. To check the internal temperature, insert a meat thermometer into the thickest part of the meat, making sure that it does not touch any bones.
Once the meat has reached the desired temperature, remove it from the oven and let it rest for about 10 minutes. During this time, carryover cooking will occur, which means that the internal temperature of the meat will continue to rise by a few degrees. This resting period also allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
After resting, transfer the beef short ribs flanken style to a serving platter or individual plates and enjoy. These ribs are perfect for a hearty and delicious meal, and they are sure to impress your family and friends. By following these steps and checking for doneness, you can ensure that your beef short ribs flanken style are cooked perfectly every time.