How to Cook Beef Flanken
Defrost the ribs for a day in the refrigerator., Mix a marinade., Pour the marinade into a sealable plastic sack., Place the bag in the refrigerator for four hours., Remove the ribs from the refrigerator and the plastic bag., Heat two tbsp., Remove...
Step-by-Step Guide
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Step 1: Defrost the ribs for a day in the refrigerator.
Make sure they have enough time to defrost.
You don’t want to defrost tougher pieces of meat, like this, in the microwave. -
Step 2: Mix a marinade.
There are several marinades that work well with short ribs, including red wine, dark beer and Asian-style ribs.
If you’re using the red wine marinade above, mix together the red wine, beef broth, garlic, tomatoes, bay leaves, black pepper and thyme. , Place your defrosted beef flanken ribs in the bag.
Seal it and flip the bag several times to coat the meat. , The longer they marinate, the more intensely flavored they will be. , Pat them dry with some paper towels.
Reserve the marinade.
Dry beef will brown better. , of olive oil in a Dutch oven on medium heat.
Place the flanken into the heated pan to brown.
Brown for three minutes on each side. , Remove all but two tbsp. of oil from the pan. , Toss them in the Dutch oven and sauté them in the oil until browned.
Loosen any brown bits with your wooden spoon. , Pour in the reserved marinade.
Heat until boiling. , Reduce the heat to a simmer.
Cook at this low temperature for one and a half hours to two hours. , Set them aside and keep them warm. , Separate the fat if possible, or use the full-fat reduction as sauce.
Serve immediately. -
Step 3: Pour the marinade into a sealable plastic sack.
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Step 4: Place the bag in the refrigerator for four hours.
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Step 5: Remove the ribs from the refrigerator and the plastic bag.
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Step 6: Heat two tbsp.
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Step 7: Remove the ribs from the Dutch oven and place them on a platter.
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Step 8: Dice an onion
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Step 9: two large carrots and two celery stalks.
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Step 10: Place the ribs inside the Dutch oven.
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Step 11: Secure the lid on the top of the Dutch oven.
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Step 12: Remove the ribs from the pot.
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Step 13: Bring the remaining juice to a boil and reduce it by half.
Detailed Guide
Make sure they have enough time to defrost.
You don’t want to defrost tougher pieces of meat, like this, in the microwave.
There are several marinades that work well with short ribs, including red wine, dark beer and Asian-style ribs.
If you’re using the red wine marinade above, mix together the red wine, beef broth, garlic, tomatoes, bay leaves, black pepper and thyme. , Place your defrosted beef flanken ribs in the bag.
Seal it and flip the bag several times to coat the meat. , The longer they marinate, the more intensely flavored they will be. , Pat them dry with some paper towels.
Reserve the marinade.
Dry beef will brown better. , of olive oil in a Dutch oven on medium heat.
Place the flanken into the heated pan to brown.
Brown for three minutes on each side. , Remove all but two tbsp. of oil from the pan. , Toss them in the Dutch oven and sauté them in the oil until browned.
Loosen any brown bits with your wooden spoon. , Pour in the reserved marinade.
Heat until boiling. , Reduce the heat to a simmer.
Cook at this low temperature for one and a half hours to two hours. , Set them aside and keep them warm. , Separate the fat if possible, or use the full-fat reduction as sauce.
Serve immediately.
About the Author
Isabella Gonzales
Professional writer focused on creating easy-to-follow practical skills tutorials.
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