This is the best flanken short ribs recipe so they fall apart in the oven with bbq sauce on top. Cooked low and slow at 275 degrees F, this is how to cook them perfectly for dinner. It’s a family favorite beef meal.
If you have ever slow cooked ribs in oven before you know just how great they are. I mean you know how you go to a restaurant and the meat literally falls off the bone? That is what you get when you are patient and let these cook, covered with foil, for several hours.
We don’t marinate them, rather I like the natural flavor of the beef, but do like to add some Sweet Baby Ray’s barbecue sauce on the top near the end. The most important thing to remember is you can’t be in a rush when cooking these.
You want a long time for the connective tissues to break down so the meat becomes fork tender. It is packed with protein and tons of flavor, so much so that my girls ask me to make these almost every week!
Ingredient Notes
You are going to want a few pounds of flanken short ribs that are fresh or thawed. I had 5 and it was about 4 pounds or so but you could make fewer, or more as long as they are laid in a single layer like you see here in the pan with the same cook time.
Can you use frozen flanken short ribs?
You could but it will add another hour or so in the oven and I honestly think that using our Frozen Pressure Cooker Short Ribs instructions makes them come out better. It just makes them more moist to cook them under pressure I think.
As for seasonings I just use this and that but suggest that you at least sprinkle the top and bottom with salt, I like some garlic powder and onion powder. If you wanted them to be a bit spicy you could add a pinch of chili powder or dry Sriracha.
I do suggest adding some bbq sauce to the top to add more moisture and a flavor wow too near the end. Sometimes I will broil for a few minutes once it is on top and other times I skip that step.
Do you need to cover flanken short ribs in oven with foil?
Yes, the key to fall-apart ribs is to essentially steam them in a closed atmosphere to make the meat as tender as possible. Baked in the oven you do that with covering the top of the baking dish with foil tightly so the heat gets trapped, a bit like our Ninja Foodi ribs method. You could also do this with a lid on top.
How Long to Cook Flanken Short Ribs in Oven
At 275F you are going to want a good 4 hours. Timing may adjust a bit depending on their thickness but in general this will yield meat that will easily pull off the bone and melt in your mouth. There is no prep (browning) beforehand so that is the only time you need.
FAQ
This is not necessary because of the way it is cut. Yes there is a membrane on one side but Removing Membrane From Ribs in this case isn’t required because the way they are cut makes the film small and when cooked it shrinks and becomes unnoticeable.
Other than the fact that they are a bit higher in cholesterol, they are very high in iron and protein content. So, yes I would deem them nutritious if eaten in moderation.
You can but it is not necessary. If you appreciate the flavor of beef then you can just season well and add a sauce at the end if you like. They are quite delicious marinated or not.
Traditionally this cut is used to make Korean bbq (galbi) but on their own and cooked properly are delicious on their own with any type of sauce.
You don’t want the beef to dry out so your best bet to reheat is to add a bit more sauce to the top. Then put in a pan with a bit of olive oil and a lid over medium heat and heat until warmed all the way thru again.
Flanken Style Short Ribs Recipe
Equipment
- 1 9×13 pan
- 1 sheet pan
- 2 aluminum foil
Ingredients
Instructions
- Preheat oven to 275F. Lay short ribs in a single layer in a casserole dish or 9×13" pan with high sides (there will be quite a bit of grease that is released so you don't want it to spill over the sides)
- Season the beef on the top and cover the top of the pan tightly with 2 sheets of aluminum foil.
- Bake for 4 hours. Transfer pieces with a metal spatula to a new sheet pan covered with foil in a single layer. Switch oven to broil low. Add a layer of bbq sauce to top of each short rib and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
