Looking for a simple, hands-off way to make a fantastic meal? Learning how to cook flanken style ribs in oven easy is a perfect solution. This method delivers tender, flavorful meat without needing a grill or smoker. It’s a straightforward approach that anyone can master, even on a busy weeknight. You’ll be surprised by the minimal effort required for such a satisfying result.
Flanken ribs are cut across the bone, not between them. This creates short ribs with several pieces of bone in each slice. They are known for their rich beef flavor and become incredibly tender when cooked low and slow. Using your oven is a reliable way to achieve that tenderness every single time. Let’s get started on making your kitchen smell amazing.
How to Cook Flanken Style Ribs in Oven Easy
This is your master guide. We’ll cover everything from picking the right ribs to serving them. The process is broken down into simple stages. Follow these steps, and you’ll have a delicious main dish ready to enjoy.
What You’ll Need
Gathering your ingredients and tools first makes everything smoother. Here’s what you need before you begin.
- Flanken Style Short Ribs: Plan for about 1 pound per person. Look for ribs with good marbling (thin white streaks of fat) for the best flavor.
- Oil: A high-heat oil like avocado, canola, or vegetable oil for searing.
- Salt and Black Pepper: The essential seasonings. Coarse kosher salt works great.
- Your Favorite Dry Rub or Sauce: A simple BBQ rub, a Korean galbi marinade, or just garlic powder and onion powder.
- Braising Liquid (Optional but Recommended): Beef broth, red wine, or even just water with a bit of soy sauce.
- Aromatics (Optional): Onion, garlic, or carrots to place under the ribs for extra flavor.
- Tools: A heavy oven-safe pot or Dutch oven, or a sturdy baking sheet with a wire rack. Tongs, aluminum foil.
Step-by-Step Cooking Instructions
Now for the main event. These numbered steps will walk you through the entire process.
Step 1: Prepare the Ribs
Start by patting the ribs completely dry with paper towels. This is crucial for getting a good sear. Moisture on the surface will steam the meat instead of browning it. Then, season the ribs generously on all sides with salt and pepper. If you’re using a dry rub, apply it now and let the ribs sit for 15-30 minutes at room temperature.
Step 2: Sear the Meat
Preheat your oven to 300°F (150°C). Heat a tablespoon of oil in your Dutch oven over medium-high heat on the stovetop. When the oil is shimmering, carefully add the ribs. Do not crowd the pot; sear them in batches if needed. Sear for 2-3 minutes per side, until a deep brown crust forms. This step builds a ton of flavor for the final dish.
Step 3: Add Liquid and Aromatics
If you are using onions or garlic, add them to the pot now and let them cook for a minute. Then, pour in your braising liquid. You only need enough to come about one-third to halfway up the sides of the ribs, not to cover them completely. About 1 to 1.5 cups is usually sufficient. If you skipped searing, simply place the seasoned ribs on a wire rack set inside a baking sheet.
Step 4: Slow Cook in the Oven
Cover the Dutch oven tightly with its lid. If using a baking sheet, tent it loosely with aluminum foil, sealing the edges well. Place the ribs in the preheated oven. Let them cook, undisturbed, for 2 to 2.5 hours. The low and slow heat will break down the tough connective tissue, making the meat tender and succulent.
Step 5: Check for Tenderness
After 2 hours, carefully check the ribs. The meat should be pulling back from the bones and be very tender when pierced with a fork. If it still seems tough, return it to the oven and check every 20 minutes until done.
Step 6: The Final Glaze (Optional)
If you want a sticky, glazed finish, this is the time. Remove the lid or foil. If there’s a lot of liquid in the pot, you can drain some off. Brush your favorite barbecue sauce or glaze over the ribs. Increase the oven temperature to 400°F (200°C) and return the ribs, uncovered, to the oven for 10-15 minutes. This allows the sauce to set and caramelize slightly.
Step 7: Rest and Serve
Once out of the oven, let the ribs rest for about 10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist. Then, serve them hot. They pair wonderfully with simple sides like mashed potatoes, steamed rice, or a crisp coleslaw.
Essential Tips for Perfect Ribs
A few small details can make a big difference in your final result. Keep these pointers in mind.
- Don’t Skip the Sear: Searing creates the Maillard reaction, which gives the ribs a deeper, more complex flavor that you can’t get from boiling or steaming alone.
- Low Temperature is Key: Cooking at 300°F or even 275°F ensures the collagen breaks down slowly without the meat drying out. A higher temperature will make the meat tough.
- Keep it Covered: The covered pot or tightly tented foil creates a moist environment that braises the meat, leading to that fall-apart texture.
- Resting is Not Optional: Cutting into the ribs immediately will cause all the flavorful juices to run out onto the cutting board. Letting them rest keeps those juices in the meat.
Common Mistakes to Avoid
Even easy recipes can have pitfalls. Here’s what to watch out for so your ribs turn out great.
- Not Drying the Meat: Wet meat won’t brown properly. Always pat it dry first.
- Overcrowding the Pot: When searing, give each piece space. Overcrowding lowers the pan’s temperature and causes the ribs to steam instead of sear.
- Using Too Much Liquid: You are braising, not boiling. The liquid should only come partway up the meat. To much liquid can make the ribs taste boiled.
- Underseasoning: Flanken ribs are a thick cut. Season them more generously than you think you should, especially with salt.
- Not Cooking Long Enough: The ribs are done when they are tender, not just after a set time. If they’re not fork-tender, give them more time in the oven.
Flavor Variations to Try
Once you master the basic method, you can easily change the flavor profile. Here are a few popular ideas.
- Korean Galbi Style: Marinate the ribs before cooking in a mixture of soy sauce, brown sugar, sesame oil, grated pear, and garlic.
- Smoky BBQ: Use a paprika-based dry rub with brown sugar, chili powder, and cumin. Finish with a tangy BBQ sauce glaze.
- Red Wine Herb: Use red wine as your braising liquid and add fresh herbs like rosemary and thyme to the pot.
- Simple Asian-Inspired: Braise with a mix of beef broth, soy sauce, and a few slices of fresh ginger.
Serving Suggestions
These rich ribs need the right sides to balance the meal. Here are some classic pairings.
- Creamy mashed potatoes or polenta to soak up the juices.
- Steamed white rice or cauliflower rice.
- A bright, vinegar-based coleslaw or a simple green salad.
- Grilled or roasted vegetables like asparagus or green beans.
- Cornbread or a crusty piece of bread.
Storing and Reheating Leftovers
Leftover flanken ribs are a treat. Store them properly to enjoy them later.
Let the ribs cool completely. Place them in an airtight container with any remaining juices. They will keep in the refrigerator for 3-4 days. For longer storage, you can freeze them for up to 3 months. Thaw in the refrigerator overnight before reheating.
The best way to reheat is gently. Place the ribs and a splash of water or broth in a covered oven-safe dish. Warm them in a 300°F oven until heated through. You can also use the microwave, but use a lower power setting to prevent them from becoming rubbery.
Frequently Asked Questions (FAQ)
What is the difference between flanken and English cut ribs?
Flanken ribs are cut across the bone, resulting in strips with 3 or more small bone pieces. English cut ribs are sliced between the bones, giving you a single, long bone per piece. The cooking method for flanken in the oven is often quicker due to the thinner cut.
Can I cook flanken style ribs without searing them first?
Yes, you can. Simply season the ribs and place them on a rack in a baking sheet. The result will be more like roasted meat rather than having a deep, caramelized crust. Searing is recommended for maximum flavor, but skipping it is an option for an even easier prep.
How long does it take to cook flanken ribs in the oven at 350?
At 350°F, the cooking time will be shorter, roughly 1.5 to 2 hours. However, the lower temperature of 300°F is generally better because it breaks down the connective tissue more slowly, leading to a more tender result without risking dryness.
What if my ribs are still tough after 2.5 hours?
Just put them back in the oven. The toughness means the collagen hasn’t fully broken down yet. Continue cooking, checking every 20-30 minutes, until the meat is tender. Different ribs can have varying thicknesses, so cooking times are always a guideline.
Is it better to cook flanken ribs covered or uncovered?
For the majority of the cooking time, keep them covered (with a lid or foil). This traps steam and braises the meat. Only uncover them at the end if you want to reduce the sauce or caramelize a glaze on the outside.
Can I use a different liquid besides beef broth?
Absolutely. Water with seasoning, red wine, dark beer, or a mix of soy sauce and water all work well. The liquid adds moisture for braising and infuses the meat with subtle flavor. Choose one that complements your chosen seasoning profile.
As you can see, the process for how to cook flanken style ribs in oven easy is very straightforward. It requires minimal active time and uses equipment you already have. The oven does most of the work for you. Remember the key points: dry the meat, sear for flavor, cook low and slow, and always let the ribs rest. With this guide, you’re ready to make a comforting, impressive meal that will please everyone at your table. Give it a try this weekend, and see how simple it really is.