Braised Flanken With Pomegranate Recipe (2024)

By Melissa Clark

Braised Flanken With Pomegranate Recipe (1)

Total Time
About 2 hours 40 minutes
Rating
4(135)
Notes
Read community notes

I’d always thought that flanken was specific to boiled beef or soup. But a little research divulged that the brawny cut is hugely popular in braises (and pot-roasting is arguably the same as braising), especially in Germany, Austria and Hungary. It also shines in Asian cuisines, particularly Korean, in which it’s seared and served rare.

Arthur Schwartz, in his book “Jewish Home Cooking” (Ten Speed Press, 2008), extols the virtues of flanken. He points out that it’s from the same part of the animal as short ribs, cut across rather than along the bones. But while short ribs have achieved culinary stardom and high prices, flanken remains cheap and obscure. And just as tasty.

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Ingredients

Yield:4 to 6 servings

  • 4pounds flanken ribs
  • ½teaspoon salt, more to taste
  • ½teaspoon freshly ground black pepper, more to taste
  • 2tablespoons extra-virgin olive oil
  • 3medium carrots, peeled and diced
  • 3medium celery stalks, diced
  • 2leeks, white and light green parts, cleaned, quartered lengthwise and chopped
  • 2garlic cloves, finely chopped
  • 1shallot, chopped
  • ½cup pomegranate juice
  • cup dry red wine
  • 2cups chicken stock, or as needed
  • 3thyme branches (see note)
  • 1rosemary branch
  • 1bay leaf
  • 3whole cloves
  • tablespoons pomegranate molasses (optional)
  • cup pomegranate seeds
  • 2tablespoons chopped fresh cilantro

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

998 calories; 77 grams fat; 24 grams saturated fat; 1 gram trans fat; 30 grams monounsaturated fat; 13 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 50 grams protein; 603 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Braised Flanken With Pomegranate Recipe (2)

Preparation

  1. Preheat oven to 325 degrees. Season meat generously all over with salt and pepper. Heat a large ovenproof Dutch oven over medium-high heat. Sear meat in batches until dark golden, 3 to 4 minutes a side. Transfer meat to a platter.

  2. Step

    2

    Add oil to pan and sauté carrots, celery, leeks, garlic and shallot until vegetables are softened and slightly caramelized, about 5 minutes; season lightly with salt and pepper. Add pomegranate juice and wine, and cook, scraping browned bits from bottom of pan, until most of the liquid is evaporated, about 2 minutes. Stir in the stock, thyme, rosemary, bay leaf, cloves, ½ teaspoon salt and ½ teaspoon pepper. Return meat to pot. Liquid should reach halfway up sides of meat. If not, add a little more stock or water.

  3. Step

    3

    Cover pot and transfer to oven. Cook, turning meat every 30 minutes until fork tender, about 2 hours.

  4. Step

    4

    If you have time, let meat cool and chill overnight. The next day, remove fat from surface, then reheat over low heat. Stir in the pomegranate molasses if using, and sprinkle with pomegranate seeds and cilantro just before serving.

Tip

  • You may wrap herbs and cloves in cheesecloth before adding to pot; remove before chilling or serving.

Ratings

4

out of 5

135

user ratings

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Private Notes

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Cooking Notes

Melissa Clark

Shortribs will work! And the cooking time should be about the same, more or less. Just keep checking them.

Doris

So very delicious, but why add the disconcertingly crunchy pomegranate seeds to the meltingly soft flanken? Leave them out.

Christine

This went over very well for Rosh Hashanah. I can't help myself though; I remove my hand the rubbery tendons that hold the bones in place, so the pieces of meat break down into smaller pieces, not slices. Served it over buttered noodles. Big hit.

Christine

Re previous comment: Remove BY hand, not my hand.

Robin

The whole point of pomegranate seeds is to make it particularly appropriate for Rosh Hashanah, since pomegranates are one of the symbolic foods (like apples, leeks, etc.)

jane

Delicious! I made it with chuck, because i didn’t think my family would like the texture of flanken. Didn’t have pomegranate seeds, but otherwise followed the recipe, inc. the molasses and cilantro.

jane

Re removing the tendons around the bones - before or after cooking??

es

Absolutely wonderful! Pretty much made as directed in a very heavy Staub pot. Skimmed as much fat as I could off before reheating (refrigerated overnight). Served with sauteed fingerling potatoes. Really delicious.

Sarah

I found this recipe rather boring. It really needs the pomegranate molasses I guess.

polly

I made this - using thick boneless short ribs - in the Instapot. 45 minutes on high pressure with a natural release. Removed meat and then Used an immersion blender to purée and thicken the sauce. Then added 2 T. pomegranate glaze and fresh pomegranate. Absolutely delish!

polly

Cooked thick boneless short ribs in the Instapot. 45 minutes on high pressure with a natural release. Removed meat and then used an immersion blender to purée and thicken the sauce. Then added 2 T. pomegranate glaze and fresh pomegranate. Absolutely delish!

bocaboy

This recipe is sort of the same way I'd cook a chuck roast,. Defatting the gravy is a good idea as flanken and short ribs are very fatty.Consider removing the ribs then defatting the gravy. Take all of the vegetables and put them in the blender along with the defatted broth. Add additional chicken broth as needed. The resulting gravy is out of this world.I didn't have any pomegranate juice so I substituted apple juice to add the sweetness. Worked perfectly!

Robin

The whole point of pomegranate seeds is to make it particularly appropriate for Rosh Hashanah, since pomegranates are one of the symbolic foods (like apples, leeks, etc.)

kevin

Often called Miami Ribs in my neck of the woods

Doris

So very delicious, but why add the disconcertingly crunchy pomegranate seeds to the meltingly soft flanken? Leave them out.

C.Weiss

agreed! And the pomegranate molasses adds a delicious flavor, not to be left out.

Christine

This went over very well for Rosh Hashanah. I can't help myself though; I remove my hand the rubbery tendons that hold the bones in place, so the pieces of meat break down into smaller pieces, not slices. Served it over buttered noodles. Big hit.

Christine

Re previous comment: Remove BY hand, not my hand.

Joan

I love flanken, in soup and prepared other ways, as well. I will most certainly try this recipe. Regarding your comment about it being cheap, though- we are kosher, and therefore shop in kosher butchers, it is one of the more expensive cuts of meat, usually around $18.00/lb. It skyrocketed in price about 10 years ago, when it used to be much less expensive. Now it is a treat that I think twice about before purchasing.

Judy

This must have another name... I'm Hungarian Canadian and have never heard of flanken, nor seen it in any store here.

Rivka

In Australia, flanken is called top rib.

Merle K

Sometimes have an issue finding flanken out of the east coast - have you made this with shortribs? Would imagine it would taste the same, just increase roasting time?

Chris

My thought too. The chilling and skimming step would become more important I think. Besides, flanken is not cheap! At least where I live.

Melissa Clark

Shortribs will work! And the cooking time should be about the same, more or less. Just keep checking them.

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Braised Flanken With Pomegranate Recipe (2024)

FAQs

What is the difference between flanken and short ribs? ›

When cut across the bone into 2” slices it is called “Flanken” shown at left below. When cut along the bone into 1” slices, we call this “Beef Spare Ribs, typically about 6” long. When cut across the bone about 3” thick and then cut again between each bone, we call this “Short Ribs” shown below center.

Can you braise thin short ribs? ›

When braised into submission, beef short ribs become meltingly tender and fortify their cooking liquid with thickening collagen. But they're also delicious when sliced thin (with or without the bones) and cooked quickly over high heat. Here are three variations to look for and how to use them.

Are flanken short ribs tender? ›

Flanken Ribs are beef short ribs that have been cut across the bone instead of between the bone. They cook slowly in an oven and become fall apart tender. The dish is served with prunes and carrots, making the dish both sweet and savory.

What is the difference between English and flanken cuts? ›

Flanken Cut Beef Short Ribs - Flanken-style short ribs have a half-inch thick strip of meat that runs across four to five bones. It is the ideal cut for Korean Kalbi-style short ribs. English Cut Beef Short Ribs - To create the English cut, butchers sever the ribs and leave a thick piece of meat sitting atop the bones.

Are flanken ribs good? ›

& Leslie states that butchers slice the meat into two-inch "flanken" strips, which usually have a few bones. And in terms of flavor, Very Meaty notes that these have tons of fat and connective tissues which break down upon grilling. But flanken-style short ribs have another benefit that makes cooking them a snap.

What is another name for flanken ribs? ›

Common Names:

Chuck Short Ribs. Korean-Style Short Ribs. L.A.-Style Ribs. Plate Short Ribs.

Can you braise short ribs too long? ›

Believe it or not, it is possible to braise short ribs for too long. While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy.

Should you sear short ribs before braising? ›

First, brown or sear the ribs at a high temperature then cook them in liquid at a lower temperature for a longer period of time. This is an excellent cooking method for tougher cuts of meat that will become tender after prolonged cooking!

Should you flip short ribs when braising? ›

Add bay leaves and thyme and bring up to a low simmer. Add a lid and transfer to the oven. Cook for 1 hour, remove from the oven and flip the short ribs over, add the lid back and cook in the oven for another 1 hour. After these two hour check the short ribs!!

What to serve with flanken style short ribs? ›

What can I serve with beef short ribs? Coleslaw, potato salad, rice, baked potato, steamed veggies, cornbread, garlic mashed potatoes, roasted carrots, cucumber and zucchini salad, sweet potato fries, carrot salad, etc., ad nauseum.

Can flanken ribs be pink? ›

I prefer a dark brown on my flanken ribs, with a light pink middle – similar to a medium rare. Some people prefer less crunch and a chewier steak – and can cook it for less. This is a cut that you can really cook to your own preference – I personally like flanken ribs slightly more done than a steak. Cook hot and fast.

What are flanken ribs used for? ›

They are typically pretty thin with a few pieces of bone in each rib and are commonly used in Korean-style rib recipes. You can find these at your local butcher or grocer, but I got these delicious American wagyu flanken ribs from Raikes Beef. Order online and check them out, they are incredible!

How thick should flanken short ribs be? ›

Flanken cut Beef Short Ribs are cross cut sections from the Short Primal. Here the short ribs are cut across the bone into thin strips about 3/8” to 1/2” thick. They perfect for marinating or seasoning and grilling up fast.

What part of the cow is flanken? ›

The flanken is part of the short ribs cut that is usually located at the clutch and plate sections of a cow. To the untrained eye, these short ribs may appear as regular ribs cut shorter. However, they are separate and cut away from the regular ribs which are found on the back of the cow.

What part of the cow does flanken come from? ›

Cut thin across the ribs. Good marinated and grilled. Rather than being cut between the bones, Flanken Style Ribs are cut thin across the rib bones.

Do flanken short ribs have bones? ›

Flanken short ribs are the same meat as regular short ribs, just cut differently. Instead of being cut with the bone into chunks, they are cut across the bone. Most of the meat is along one side, with 3-4 small bones on the other side.

What cut of meat is closest to short ribs? ›

One possible substitute for short rib is beef chuck roast. This cut of meat has a similar marbling and tenderness that can withstand long cooking times. When cooked low and slow, beef chuck roast can develop a rich and succulent flavor that closely resembles that of short rib.

What is the best cut of short ribs? ›

Chuck Short Ribs

This is a more commonly available cut, which is still very meaty but with a slightly smaller bone. Chuck Short Ribs come from underneath the cow's chuck area and are typically comprised of the first four or five ribs on the rib cage.

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