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Flanken-cut ribs are beef short ribs that are sliced across the bone into thin strips, typically about ¼ to ½ inch thick. This cut results in several small, cross-sections of bone in each piece of meat.

What I like about the flanken cut is its ease of handling and serving, compared to short ribs. Those are the large, chunky beef ribs that are cut parallel to the bone. Also, flanken ribs require less cooking time and are tender enough for grilled dishes like Korean barbecue (galbi) and South American asado. In Eastern European and kosher cuisine, the flanken cut is used in soups and stews. Our fusion recipe uses the no-fail, slow-cooking method for ribs, combined with a classic French Bourguignon sauce.

Rib portions and serving size

For the serving portions, I plan on two rib sections per person. In one pound of flanken-cut ribs you’ll usually get three rib portions. So, as this recipe is written for two pounds of ribs, it will provide three generous servings of two rib sections each. However, you can divide up the ribs to make four modest portions. As this is a fattier cut of beef, most of the rendered fat gets drained off just before adding the sauce. This helps reduce the cholesterol and calorie content of the dish while allowing the sauce to work its magic.

Flanken cut beef ribs

Beef broth options

This recipe includes onion soup and brown gravy mixes that simplify making the Bourguignon sauce. For a more traditional approach to the sauce, replace the powdered mixes and water with two cups of natural beef broth. Thicken into a gravy consistency by stirring in about two tablespoons of flour mixed with a half cup of cold water.

The Bourguignon Sauce

The Burgundy wine sauce in this recipe is a variation on the Bœuf Bourguignon recipe made famous by Julia Child in Mastering the Art of French Cooking. That recipe uses cubed stewing beef braised and slow cooked alongside vegetables. Luckily, this recipe has fewer steps and a simpler cooking process. Yet, that delicious sauce, with a distinct balance of red wine, onion, tomato and beef broth, beautifully complements the ribs. Plus, there is usually enough extra sauce to top the mashed potatoes as well.

Cooking with wine

For the wine, I recommend using a half cup of pinot noir. Of course, this includes a fine selection of “Burgundies” from Bourgogne. That’s the French wine region for which traditional Beef Bourguignon is named. Remember, that if it’s not good enough to drink it’s not good enough for the pot. So choose your favourite full-bodied dry red wine to cook with then have the rest later with dinner.

For whatever reason, you may prefer to reduce or not include the wine. For those concerned about the alcohol content, according to a USDA study, only about 25% of it remains after it is cooked in the sauce for one hour. But you can always substitute dealcoholized wine or just omit it all together.

Beef Ribs (Flanken) in Bourguignon Sauce

Kevin Lamoureux

Flanken cut beef ribs are are slow cooked until tender thenfinished in a delectable Bourguignon sauce made with red wine, onion, tomato paste and beef broth.

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Prep Time 15

Cook Time 2 30

Total Time 2 45

Course Main Course

Cuisine Fusion

Servings 4

Calories 525 kcal

Ingredients

2 lbs sliced beef short ribs flanken-style
1 tsp steak spice
1 tbsp vegetable oil
1 cup chopped onion
2 garlic cloves minced
½ cup red wine
2 tbsp tomato puree passata
½ cup beef broth
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 ½ cups water
3 tbsp dry onion soup mix
3 tbsp dry brown gravy mix

Instructions

For the Ribs

Preheat oven to 275℉.
Place ribs in large casserole or roasting pan with about ½ cup water then sprinkle with steak spice.
Cover and roast for 2 hours.

For the Sauce

While the ribs are roasting, heat the in a small saucepan, then add the onion. Cook on medium heat until the onions become transparent. Stir in the garlic and heat for about 30 seconds.
Add the wine, and stir in tomato puree, beef broth, Worcestershire sauce and sugar, bring to a simmer.
Dissolve the dry onion soup mix and gravy mix in 1 ½ cups cold water then add to the saucepan.
Simmer the sauce for about 20-30 minutes or until reduced roughly by half. Remove from the heat, cover and set aside.
Once the ribs have cooked for 2 hours, remove them from the roasting pan then drain the fat from the pan.
Return the ribs to the roasting pan the pour the sauce over the ribs making sure that they are evenly coated.
Cover and return the roasting pan to the oven and roast for 30 minutes.
Remove the roasting pan from the oven and baste the ribs. If the sauce has become too thick, add a little water or beef broth, cover and return to the oven for another 30 minutes. If the sauce is too runny, remove the roasting pan lid, increase the oven temperature to 325℉ and roast for another 30 minutes.

Notes

Serve with mashed potatoes and garnish with parsley.

Nutrition

Per serving

Keyword beef, Burgundy, flanken, ribs, roast

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