Traditional Kosher Beef Flanken Short Ribs Braised Recipe

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Flanken ribs hold a special place in my heart and on my Shabbos table. These cross-cut short ribs come from the chuck section, and when braised properly, they transform from tough, sinewy pieces into fork-tender, flavorful meat that falls right off the bone. My grandmother used to make them every Friday, filling the house with that incredible aroma that still takes me back to childhood.

The key to perfect flanken lies in the braising technique. You need a good sear first to develop those deep, caramelized flavors that make all the difference. I use a heavy Dutch oven because it holds heat evenly and gives you that beautiful crust on the meat. After the searing comes the slow, gentle cooking in liquid. Some people rush this step, but don’t. The collagen in these ribs needs time to break down into gelatin, which creates that silky, rich sauce.

Why Flanken Ribs Need the Right Technique

I’ve experimented with different braising liquids over the years. Wine works beautifully if you’re not serving this at a meat meal where someone might want wine with dinner. But honestly, a good beef stock with some tomato paste and aromatics does the job just as well. The vegetables aren’t just for flavor either. They help create body in the braising liquid and give you those tender, sweet carrots and onions that soak up all the beefy goodness.

Building Flavor in Your Braising Liquid

This dish is perfect for Shabbos dinner or any time you want something comforting and impressive without too much active cooking time. I serve it with roasted potatoes or egg noodles, and it pairs wonderfully with simple steamed vegetables. The best part? It actually tastes better the next day, so you can make it ahead if you’re hosting.

Traditional Kosher Beef Flanken Short Ribs Braised Recipe - Jewish recipe
Flanken ribs hold a special place in my heart and on my Shabbos table. These cross-cut short ribs come from the chuck section, and when braised properly, they transform from tough, sinewy pieces into fork-tender, flavorful meat that falls right off the bone. My grandmother used to make them every Friday, filling the house with that incredible aroma that still takes me back to childhood. The key to perfect flanken lies in the braising technique. You need a good sear first to develop those deep, caramelized flavors that make all the difference. I use a heavy Dutch oven because it holds heat evenly and gives you that beautiful crust on the meat. After the searing comes the slow, gentle cooking in liquid. Some people rush this step, but don't. The collagen in these ribs needs time to break down into gelatin, which creates that silky, rich sauce. I've experimented with different braising liquids over the years. Wine works beautifully if you're not serving this at a meat meal where someone might want wine with dinner. But honestly, a good beef stock with some tomato paste and aromatics does the job just as well. The vegetables aren't just for flavor either. They help create body in the braising liquid and give you those tender, sweet carrots and onions that soak up all the beefy goodness. This dish is perfect for Shabbos dinner or any time you want something comforting and impressive without too much active cooking time. I serve it with roasted potatoes or egg noodles, and it pairs wonderfully with simple steamed vegetables. The best part? It actually tastes better the next day, so you can make it ahead if you're hosting.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Ashkenazi, Jewish
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 pounds kosher beef flanken short ribs cut cross-wise, about 2-inch pieces
  • 2 tablespoons vegetable oil
  • 2 large yellow onions sliced thick
  • 4 large carrots cut into 2-inch pieces
  • 4 stalks celery cut into 2-inch pieces
  • 6 cloves garlic smashed
  • 3 tablespoons tomato paste
  • 1 cup dry red wine optional, can substitute with additional beef stock
  • 4 cups beef stock preferably low-sodium
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 2 teaspoons kosher salt or to taste
  • 1 teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

  1. Preheat your oven to 325°F. Pat the flanken ribs completely dry with paper towels and season generously with salt and pepper on all sides.
  2. Heat the vegetable oil in a large Dutch oven or heavy braising pot over medium-high heat. When the oil shimmers, add the ribs in batches, making sure not to crowd the pan. Sear for 3-4 minutes per side until deeply browned. Transfer the seared ribs to a plate.
  3. Reduce heat to medium and add the onions to the same pot. Cook for 5 minutes, stirring occasionally, until they start to soften and pick up some of the browned bits from the bottom of the pan.
  4. Add the carrots, celery, and garlic to the pot. Cook for another 3-4 minutes until the vegetables start to soften slightly.
  5. Stir in the tomato paste and cook for 1 minute until fragrant. If using wine, pour it in now and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to cook off some of the alcohol.
  6. Return the seared ribs to the pot and add enough beef stock to come about 2/3 up the sides of the meat. Add the bay leaves, thyme, and rosemary. Bring to a gentle simmer.
  7. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, checking occasionally and adding more stock if needed, until the meat is fork-tender and pulling away from the bone.
  8. Remove the pot from the oven and let it rest for 10 minutes. Carefully remove and discard the herb sprigs and bay leaves. Taste the braising liquid and adjust seasoning with salt and pepper as needed.
  9. Serve the flanken ribs with the vegetables and braising liquid spooned over the top. Garnish with fresh chopped parsley.

Notes

These ribs taste even better the next day, so they're perfect for make-ahead entertaining. Store leftovers in the refrigerator for up to 3 days. The braising liquid will become gelatinous when cold, which is normal. Reheat gently on the stovetop or in a low oven. You can substitute the wine with additional beef stock if preferred. For a richer gravy, you can strain the braising liquid and reduce it on the stovetop before serving.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 520
% Daily Value*
Total Fat 32g 41%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 135mg 45%
Sodium 680mg 30%
Dietary Fiber 2g 7%
Total Sugars 8g
Protein 45g 90%
*Percent Daily Values are based on a 2,000 calorie diet.
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