Oven-Baked Flanken Ribs: A Deliciously Tender Treat
Flanken ribs, also known as "short ribs" or "plate ribs," are a cut of beef that offers incredible flavor and tenderness when cooked properly. While often associated with grilling, these ribs can be equally delicious when baked in the oven. This method yields juicy, fall-off-the-bone ribs with a rich, caramelized flavor.
Here's a step-by-step guide to cooking flanken ribs to perfection in your oven:
Ingredients You'll Need:
- Flanken ribs: Approximately 3 pounds, trimmed of excess fat
- Salt and pepper: To taste
- Garlic: 2-3 cloves, minced
- Onion: 1 medium, chopped
- Paprika: 1 tablespoon
- Chili powder: 1 teaspoon
- Cumin: 1 teaspoon
- Brown sugar: 2 tablespoons
- Worcestershire sauce: 2 tablespoons
- Tomato paste: 1 tablespoon
- Beef broth: 1 cup
- Apple cider vinegar: 1/4 cup
Instructions:
1. Prepare the ribs:
- Trim: Remove any excess fat from the ribs. You can leave a thin layer of fat for extra flavor and moisture, but remove any large chunks.
- Season: Generously salt and pepper the ribs on both sides.
- Marinade (optional): For extra flavor, you can marinate the ribs in a mixture of your favorite spices and liquids like soy sauce, Worcestershire sauce, or beer for a few hours before cooking.
2. Create a flavorful rub:
- In a small bowl, combine minced garlic, chopped onion, paprika, chili powder, cumin, brown sugar, Worcestershire sauce, tomato paste, beef broth, and apple cider vinegar.
- Mix well to create a smooth, fragrant paste.
3. Sear the ribs:
- Preheat your oven to 325°F (165°C).
- Heat a large oven-safe skillet over medium-high heat.
- Add a tablespoon of oil to the skillet and sear the ribs for 2-3 minutes on each side, until they develop a nice crust. This step helps to lock in the juices and create a flavorful exterior.
4. Assemble the baking dish:
- Place the seared ribs in a large roasting pan or Dutch oven.
- Pour the flavorful rub mixture over the ribs, ensuring they are well coated.
5. Bake the ribs:
- Cover the roasting pan tightly with aluminum foil.
- Bake for 2-3 hours, or until the meat is incredibly tender and pulls apart easily.
- Remove the foil during the last 30 minutes of cooking to allow the ribs to brown and caramelize.
6. Rest and serve:
- Allow the ribs to rest for 10-15 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful rib.
- Serve hot with your favorite sides, such as mashed potatoes, coleslaw, or baked beans.
Tips for Success:
- Slow and low: The key to perfectly tender flanken ribs is cooking them low and slow. The long cooking time allows the collagen in the meat to break down, resulting in melt-in-your-mouth tenderness.
- Don't overcrowd: Make sure there is enough space in the roasting pan for the ribs to cook evenly. If necessary, cook them in batches.
- Basting: During the last 30 minutes of cooking, you can baste the ribs with the pan juices for added flavor and moisture.
- Temperature: Use a meat thermometer to ensure the ribs are cooked to an internal temperature of 190°F (88°C) for maximum tenderness.
Enjoy your delicious, oven-baked flanken ribs!
