about 1 year ago
Flanken-style short ribs are cut across the grain into relatively thin strips. Because of the way they're sliced, they are tender enough to be grilled quickly, and that's a pretty common way they're cooked.
But that doesn't mean you can't braise them. The result of braising is melt-in-your-mouth slices of beef that you can cut with a fork.
Meanwhile the sauce will be rich, meaty, and flavorful.
- 1 pound flanken-style ribs
- 1 14.5 ounce can crushed tomatoes
- 1 teaspoon allspice
- 1/4 teaspoon teaspoon ground cloves
- 1-inch piece of fresh ginger, grated
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 onion, diced
- Water, as needed
Heat an oven-safe heavy bottomed-pan on medium-high heat. A cast iron Dutch oven is perfect. Brown the ribs on both sides. Add the onions and cook, stirring as needed, until the onions have softened a bit. Add the rest of the ingredients, along with about a can of water.
Cover the pot an cook on the stovetop on very low heat, or in the oven at 325 degrees, until the meat is very tender, about 3 hours. If you're cooking on the stove top, stir it occasionally to keep it from sticking and burning. Add water, as needed, if the sauce seems too be getting too thick.
If there's a lot of visible fat, skim it off before serving.
Serve hot with mashed potatoes or noodles.
For something different, I served this with a mashed combination of potatoes and celery root. If you haven't tried it celery root, give it a chance. Cook the celery root separately from the potatoes, since they will cook at a different rate. Then, mash then together.
- 331 calories
- 27g total fat
- 9g saturated fat
- 91mg cholesterol
- 685mg sodium
- 4g carbohydrate (1g dietary fiber, 2g sugar)
- 18g protein