“Flanken” refers to the style of cut that these ribs are. The cut is across the bone, so that each slice contains a little bone.
“English cut” is another popular way you might have seen short ribs, and that is cut between the ribs, leaving a thick piece of meat sitting on one piece of bone.
I do think that properly braising this cut of beef is the best and most authentic way to go, but this is more practical when you can’t be home to watch the oven.
This method is tender and flavorful, and I can toss it all into my crock pot the night before, and turn it on in the morning before work. It’s a win- win!
Slow Cooked Flanken Short Ribs
1.5 pounds flanken style short ribs
1 onion, diced
2 small carrots, diced
1 rib celery, diced
3-4 garlic cloves, minced or simply smashed
1/2 cup beef broth (chicken or vegetable works too)
1/2 cup tomato product (chopped, crushed, pureed, etc)
1/4 cup good red wine (one that you would drink)
Salt & pepper to taste
1. Season the meat to your liking – just make sure it is evenly coating both sides of the meat.
2. Layer the vegetables, then the meat, then the liquids in the slow cooker and cook on low for 8 hours.
This looks delicious! I want a plate 😉
This looks so yummy! I love using my slow cooker. It’s the best to come home to a ready meal! Can’t wait to try this out.
This is one of my favorites too. It requires little effort and has a lot of flavor! Thanks for stopping by!
This looks so so delicious! I imagine tasting it right now…wow!!! It’s my favorite?
Thank you!
What can I use instead of red wine? thanks
Hi, you can up the broth to about 3/4 cup and add a tablespoon of red wine vinegar. Let me know how you like it!
Grape juice
Hi Charlotte! I wouldn’t use JUST grape juice because an acid is needed and grape juice is just sweet. Red wine vingear could work, or possibly another vinegar for that acidic note.
I’ve never prepared Flanken Beef Short Ribs and seem to fail even when I follow the directions to the letter. We are an older couple and my husband does not have the best teeth anymore and has trouble with tough meat and is why I use the slow cooker a lot. I had the recipe for a tender Short Rib, but it was the Flanken cut style and is what I purchased. So, with all that said, do you believe this will be tender enough for my husband? And if not, how would you suggest I prepare the flanken beef ribs I’ve purchased.
Hi Donna. The recipe you commented on can work!