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Braised Flanken Beef Short Ribs with a Beef Onion Gravy

October 17, 2018 · Speshyl · 2 Comments

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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!



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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
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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

  1. Preheat your oven to 350F degrees.
  2. 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.
  3. 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.
  4. 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

  1. Remove almost all of the excess oil/fat from your juices and set over a medium/high flame.
  2. 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

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Comments

  1. Tee Posey says

    October 23, 2018 at 1:03 am

    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?????

    Reply
    • Speshyl says

      October 23, 2018 at 11:23 pm

      Ahhhh! I’m so happy you enjoyed everything! This means the world to me. Thank you so much for giving my recipes a try 🙂

      Reply

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My name is Speshyl , and I am a self taught home cook and recipe developer. My world revolves around food, and I cook things that make me happy. I am always open to trying new things and stepping out of my comfort zone, which you will see happen a lot here on this blog. Read More…

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A little chocolate work for your feed 🤩 Here, I A little chocolate work for your feed 🤩 Here, I’m using a slab of marble to cool down some chocolate ganache. The marble is a naturally cold surface, so it helps the ganache firm up enough to be piped out of a piping bag.

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Last night, I dined at Lido Harlem, an Italian res Last night, I dined at Lido Harlem, an Italian restaurant located on Harlem’s Restaurant Row. The atmosphere was cozy and inviting, and the food was incredible. This restaurant is woman owned, and the executive chef is also a woman, Chef Serena Bass (this made me stan even harder!). Here’s what we ate:

Antipasti:
• Salmon Fritters with Chipotle Aioli
• Fried Calamari with Chipotle Aioli
• Grilled Crostino with Burrata, Roasted Pears, Prosciutto, Honey & Sage

Primi/ Pasta:
• Gnocchi with Truffle Butter, Parmesan, Guanciale, Cream & Fresh Sage
• Fresh Squid Ink Linguine with Scallops, Shrimp, Calamari, Tomato Sauce, Chili, Garlic & Orange Zest

Secondi:
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Dolci:
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Drinks:
• Rosso Sangria

Everything was amazing so it’s hard to pick favorites, but the Grilled Salmon, the Truffle Butter Gnocchi & the Grilled Crostino with Burrata and Roasted Pears are definitely the three dishes I would come back for over and over again!

I’m already planning my return trip for their brunch 🤤

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Oh hey, it’s me! This week at school was a littl Oh hey, it’s me! This week at school was a little difficult because we dove into the world of chocolate tempering. This is probably the most frustrated I’ve been in school thus far. 

Chocolate is very... temperamental. (Ha! See what I did there?) I ended up ruining my whole batch of chocolate that I had spent twenty+ minutes tempering because I went over the temperature threshold by ONE DEGREE. At that point I wanted to “pack my knives and go” (Padma voice), and I did because class was pretty much over by that point 😂

Yesterday, I went in with a better attitude, because I’m not gonna lie i was having a pretty crappy day on Wednesday & I think that energy carried over into my work. So I tried again with positive mindset & it worked!!! My chocolate set up perfectly. This taught me a lot about being okay with accepting my failures and knowing that they’re not fixed experiences. Failure is so much better than getting things right the first time, because it gives you an opportunity for growth.

*Pictured here is me piping out ganache (which is the one thing I got right on Wednesday) for the center of the truffles that I finished yesterday. Swipe to see the finished Ginger Truffles covered in a dark chocolate shell with Rice Krispies*

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Danishes! We spent 3 days making these danishes & Danishes! We spent 3 days making these danishes & they we’re definitely worth it. The first day we focused on making and laminating the danish dough (which is rolling a block of butter into the dough & book folding the dough to create tons of layers). The second day we continued to roll out our dough into a thin sheet & cut out 5x5 inch squares to put our fillings on/in. We finally baked them yesterday, and they were finished by brushing with nappage & dusting with powdered sugar.

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Pizza! We finished assembling our pizzas in school Pizza! We finished assembling our pizzas in school yesterday & it was such a fun process. The pizza dough was made on Tuesday and left to ferment overnight. I used fresh yeast in the dough, which sort of resembles a block of tofu. I’m usually used to using dry active yeast or instant yeast, so it was cool to try something new.

I topped my pizzas with mozzarella, sausage, bacon, mushrooms, onions, and fresh basil 😋

What are your favorite pizza toppings?

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