Oven Braised Flanken Beef Ribs

It would be dishonest if I didn’t say I wasn’t slightly annoyed that my barbecued flanken ribs http://atomic-temporary-17826715.wpcomstaging.com/2012/05/28/beef-ribs-macaroni-and-cheese-memorial-daypentecost/ weren’t perfect.  I hate that!  Yes, they were wolfed down and praised to high heaven but they weren’t the crusty, tender goodness that they should have been.  I don’t mean to blame the butcher, but I think what he gave me was Limousin beef which is more suited to braising and boiling than to grilling.  I’m going to ask him about that this week, order Charolais flanken ribs, promote my oven care specialist to gas grill care specialist (its way too hot for the oven) and try the ribs again.

In the meantime, I still had two slabs of the flanken ribs and decided to prove their worth.  Limousin beef is very good beef, it’s just not grilling beef.  I called on one of my Emile Henry tajines, browned the ribs, sauteed onion, garlic and fresh thyme, poured over wine and beef broth, put the cover on and shoved it in the oven for 2 hours.

So easy, but you get succulent braised ribs with a rich wine and onion gravy that’s hard to beat.  I was right about the beef 🙂  For the wine, don’t bother using an important Beaujolais.  Beaujolais Village is fine.

Oven Braised Flanken Beef Ribs

2 slabs beef flanken ribs, cut into individual ribs

Salt and pepper

1 heaping tbsp Emeril’s essence

1/2 cup flour

2 tbsp olive oil

1 onion, halved and sliced

3-4 garlic cloves, slivered

10 sprigs of fresh thyme

1 cup beef broth

1 cup Beaujolais Village

Season the ribs with salt and pepper.  Mix the essence with the flour, dredge the ribs, then, in an oven proof pan, brown in the olive oil.  Remove and set aside.  Add the onion and garlic to the pan and cook until the onion is just soft, then add the ribs with the thyme and stir.  Pour first the beef broth over the top of the ribs and then the wine.  Cover and roast in a 375 F oven for two hours.

Wine suggestion:  Might as well finish off the Beaujolais

About cookinginsens

An American living in Burgundy, France
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37 Responses to Oven Braised Flanken Beef Ribs

  1. Jon says:

    That looks incredibly tasty. Great shots! My kids go nuts for braised beef ribs, I’ll have to try this one.

  2. Tessa says:

    Your ribs look fabulous! I just bought a tagine and I’m going to try it out this week! If I can find a similar cut of ribs, I will give your recipe a shot. My tagine is an Emile Henry like you suggested. And, it’s a pretty red :).

  3. Looks so incredible. Just my sort of dish. I hate imperfection too, it’s so annoying!

  4. putneyfarm says:

    Looks great. I am jealous you can work with your butcher on the variety of beef you want to use…

    • When I first came to France, my neighbor M.Parret would talk constantly about the merits of certain beef cows. I thought I tuned him out but I guess not 🙂 Butchers are not just meat cutters, they are supposed to know their cow and when I told him I wanted to grill, he should have automatically given me Charolais (Bourgogne) or Parthenaise (Vendee). I never thought to specify. He gave me the perfect meat for braise! I’ll thank him for that after we discuss grilling again 🙂

      • putneyfarm says:

        We have a few artisan butchers in San Francisco and I should ask them if they do this. We normally just order 1/4 cow from a grass-fed ranch (mostly Angus), but It would be nice to get more specific, particularly for grilling. Thanks again- enjoying the blog.

  5. I’ve never heard of “flanken ribs” — what are they in French? Thanks.

  6. Isn’t that fascinating that different breeds cook differently? You oven-braised ribs look fabulous. Can’t wait to hear how the Charolais fare on the grill.

  7. This looks wonderful! I’ve never braised beef ribs, but all those slow-cooked bones must make a delicious sauce with the wine. I’d probably use a local wine as we don’t see Beaujolais much here, but I’m definitely going to try this!

  8. SophiaSofei says:

    OMG this look so good! I’m a big fans of Beef Short Ribs and I must try this recipe! Thanks for sharing!

  9. I have a feeling you’re being too hard on yourself. Also, flanken is fun to say!

  10. Terrific looking ribs…and I love the plate and bowl!

  11. rsmacaalay says:

    That ribs must be so good, I love it when its braised right specially when it melts in your mouth soft. Mmmmm

  12. A delightful variation my the ultimate “comfort food” – braised beef with mashed potatoes. Yumm.

  13. Villy says:

    Your dish presentations always amaze me! Sounds so delicious!

  14. Mad Dog says:

    I’ve never been able to BBQ ribs quickly and get them tender, other than by using a trick I learnt in Atlanta. I was told to put a rack of ribs in cold water and heat them until they change colour. Then when cooked on a BBQ they cook quickly and are very tender.
    I’m not sure if the above applies to flanken ribs (probably not) – I haven’t seen them cut like this in the UK.
    They sound amazing when braised 😉

    • Hi Mad. I’ve ordered some more ribs but cut thinner. This is definitely a English cut and it does work. I just have to get the right cow and thickness. We’ll see, I’m going to try again on Sunday. The braised was perfect! I don’t like to parboil, especially for beef. I want to see a little red 🙂

      • Mad Dog says:

        I completely appreciate the red aspect and I’m thinking of pork (now that my brain has clicked into gear). Anyway, I’m looking forward to hearing about the next batch 😉

  15. Teri says:

    I just made these, and after 2 hours at 375, the sauce was burnt and the ribs were drying out. The ribs tasted like they had potential but the onions were burnt to the bottom, it was pretty disappointing. I will probably try this again at 300 or 325. I didn’t have a tagine, so I used my regular braising pot (le creuset braiser), and apparently I need more liquid or a low temperature/longer time).

    • I don’t know Teri. I’ve successfully made this recipe several times and blogged it at least twice. I’m not familiar with a le creuset braiser but anything with a top should have worked, including a tight wrapping of aluminum foil. Maybe flanken ribs are not for you 😄. Ok, just kidding.

  16. Drey says:

    After 2 hours at 375 mine were also burnt and dried out. My experience was exactly that of Teri. I used a regular dutch oven.

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