Today I’m showing you how to braise this beef to tender perfection and use the juices from the beef to make your very own gravy. The word “flanken” is used to describe this thin cut of beef. The way this beef just falls off the bone is unreal. This can be paired beautifully with some mashed potatoes and a vegetable of your choice. This recipe is simple, and user friendly since we’re going to set it and forget it. I used a dutch oven for this meal because it is oven and stovetop safe. This made it easy for me to take the beef out when it was finished cooking and make my gravy in the same pot. There isn’t very much work you have to put in, but the reward is the explosion of flavors you will experience. I hope you enjoy!
Braised Flanken Beef Short Ribs with a Beef Onion Gravy
- Prep Time: 5 minutes
- Cook Time: 120 minutes
- Total Time: 125 minutes
- Yield: 0 people 1x
Scale
Ingredients
Flanken Beef Short Ribs
- 6 lbs Flanken Beef Chuck Short Ribs
- 1 1/2 tsp Adobo
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
- 1/2 tsp Red Pepper Flakes
- 1/4 cup Beef Broth
- 1 Red Onion
Beef Onion Gravy
- 1 cup Beef Broth
- 1 tbsp Cornstarch
- 3/4 tbsp Water
- 1 Bay Leaf
- Salt ((to taste))
- Pepper ((to taste))
Instructions
Flanken Beef Short Ribs
- Preheat your oven to 350F degrees.
- Season both sides of your beef with the adobo, pepper, garlic powder, italian seasoning, and red pepper flakes. Place into a dutch oven, or a baking dish.
- Add 1/4th cup of beef broth and whole red onion sliced into strips to the beef. Season the onions with a small sprinkle of salt and pepper. Cover the dutch oven/baking dish, and place in the oven for two hours.
- After two hours, remove your beef ribs and place on a tray leaving only the juices and onions in your dutch oven. (If using a baking dish, transfer the onions, juices and little bits from the bottom into a pan you can use on the stove)
Beef Onion Gravy
- Remove almost all of the excess oil/fat from your juices and set over a medium/high flame.
- In a separate bowl mix together your cornstarch and water. Pour the beef broth, the cornstarch/water mix, and the bay leaf into your pan and whisk. Let the mixture come to a boil and season with salt and pepper to taste. Lower to a simmer for 5 minutes. Serve over your beef ribs.
- Category: Main Course
Hi,Speshyl
So tonight I decided to do somerhing different for my family and switch up the taste of our meal a bit.I picked three of your recipes .The 1st one was the Mac and cheese which really kicked butt.I will be going with yours from time to time.2nd was the string beans that one is my favorite thus far. My mom is a old school southerner and she loved them.Lastly was the crispy fried chicken I must thank you for sharing this one because Lawd knows I cant fry chicken dont believe the hype that all brown girls from the south can fry chicken ..But now I can using your recipe..Yaayyy..Thank you so much for your expertise looking forward to preparing some of your delicious things soon
Your a dope Ass Chef?????
Ahhhh! I’m so happy you enjoyed everything! This means the world to me. Thank you so much for giving my recipes a try 🙂
very easy and turned out great! I usualy complicate it by browning the meat first but this was so simple. Thanks! keep on cooking!
★★★★★
Tony, thank you so much for trying out this recipe! I’m glad you enjoyed it 🤗
OMG. First time making these, and I have to say, these were PHENOMENAL! I haven’t even made the gravy yet. Thank you for sharing this recipe.
★★★★★