Flanken-Style Short Ribs Cut Across the Bone
Thin flanken strips go in a single layer with a shallow pour and cook on LOW with an early probe check.
Flanken-Style Short Ribs Cut Across the Bone
Course: Main CourseDifficulty: Easy5
servings15
minutes5
hoursThin flanken strips go in a single layer with a shallow pour and cook on LOW with an early probe check.
Ingredients
3 lb flanken-style short ribs (cut across the bone)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon neutral oil
1 yellow onion, thickly sliced
3 cloves garlic, sliced
3/4 cup beef broth
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon cornstarch
2 sliced green onions
Directions
- Separate the strips so they will lie in a single layer, not a stack.
- Season them with the salt, pepper and smoked paprika.
- Heat the oil in a skillet and sear the strips 1 minute per side; thin strips brown fast.
- Spread the onion and garlic in the slow cooker.
- Lay the strips on top in one layer, working in two batches if the pot is small.
- Stir the broth, soy sauce and brown sugar together and pour it around the lower quarter of the meat.
- Cover and cook on LOW, starting to probe well before the English-cut window ends, around 4 hours.
- Pull the strips when a fork slips through with no resistance and the probe reads at least 195°F.
- Rest them in the sauce for 10 minutes with the cooker off.
- Thicken the sauce with the cornstarch if needed and finish with the green onions.
Notes
- Never stack the strips. The top layer steams instead of braising, and thin pieces are done long before an 8 hour day ends.
Why flanken needs a different approach
Flanken strips are cut across the bone, so they are thin and cook much faster than English-cut ribs. A shallow single layer lets them brown and braise instead of steam.
Starting to probe around 4 hours prevents overcooking.
Swaps and serving
If you can only find English-cut ribs, use the other short rib recipes here instead. Rice vinegar can replace a splash of soy for a milder flavor. Do not stack the meat to fit more in.
Serve with steamed rice, quick pickled cucumbers and a bowl of greens.
Storing and the habit mistake
Keep the meat in its sauce for 3 days and reheat gently so the thin strips do not dry out.
The mistake is trusting the 8 hour habit. These strips can be done hours earlier, and the leftover time just toughens them.
Pulling them in time
Thin strips tell you when they are done: a fork slips through with no resistance. Start checking early. If you are away, use the shorter window and a timer. The ten-minute rest in the sauce lets the meat relax and soak up flavor before serving.
Flanken-Style Short Ribs Cut Across the Bone at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 5 servings
- Ingredients: 12, led by flanken-style short ribs (cut across the bone), kosher salt, black pepper, neutral oil
Tips for Flanken-Style Short Ribs Cut Across the Bone
Never stack the strips. The top layer steams instead of braising, and thin pieces are done long before an 8 hour day ends.
Flanken-Style Short Ribs Cut Across the Bone FAQ
How long does Flanken-Style Short Ribs Cut Across the Bone take?
Flanken-Style Short Ribs Cut Across the Bone takes 5 hours of cooking after 15 minutes of prep.
How many people does Flanken-Style Short Ribs Cut Across the Bone serve?
This recipe makes 5 servings.
What do I need to make Flanken-Style Short Ribs Cut Across the Bone?
12 ingredients, led by flanken-style short ribs (cut across the bone), kosher salt, black pepper, neutral oil. Amounts are in the recipe card above.
Part of: 10 Short Ribs Slow Cooker Recipes: Bone-In vs Boneless and What Changes
