By Melissa Clark
- 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
- ⅓cup dry red wine
- 2cups chicken stock, or as needed
- 3thyme branches (see note)
- 1rosemary branch
- 1bay leaf
- 3whole cloves
- 1½tablespoons pomegranate molasses (optional)
- ⅓cup 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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Preparation
Step
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.
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.
Step
3
Cover pot and transfer to oven. Cook, turning meat every 30 minutes until fork tender, about 2 hours.
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
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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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