We’ve always been fans of the Flanken Roast a timeless favorite in Jewish cuisine where short ribs are sliced across the bone for unbeatable tenderness and flavor. Originating from Eastern European traditions it’s a hearty cut that shines in family dinners or holiday feasts.
This recipe brings out its rich juicy goodness with minimal fuss making it ideal for home cooks. We’ll walk you through easy steps to achieve that perfect caramelized exterior and fall-off-the-bone interior so you can impress your guests every time.
Ingredients
For our Flanken Roast recipe, we select high-quality ingredients that enhance its tender texture and rich, savory flavors. Below, we list them in the order they are typically used—from marinade components to the main cut and additions—ensuring precise measurements and prep notes for optimal results.
- 2 pounds Flanken short ribs: Opt for cuts with visible marbling to achieve a juicy, melt-in-your-mouth tenderness when slow-cooked.
- 1/4 cup soy sauce: Provides a salty, umami depth—use low-sodium if watching salt intake.
- 2 tablespoons brown sugar: Delivers a caramelized sweetness that balances the meat’s robust flavors.
- 4 cloves garlic, minced: Freshly minced for a sharp, aromatic punch that infuses the marinade.
- 1 tablespoon fresh ginger, grated: Adds a zesty, warming spice to elevate the overall taste profile.
- 1 medium onion, thinly sliced: Contributes a mild sweetness and subtle crunch when added during cooking.
- 2 tablespoons olive oil: Used for searing to create a golden, crispy exterior with a satisfying sizzle.
- 1 teaspoon black pepper, freshly ground: Enhances the meat’s earthy notes without overpowering.
- Optional: 2 carrots, peeled and chopped: For added vegetable sweetness and color in the final dish.
Equipment Needed
Before we dive into preparing our flavorful Flanken Roast, let’s ensure we have the right tools on hand. These essentials will help us achieve that perfect caramelized exterior and tender interior with ease and precision.
We recommend the following equipment, listed in the order of use during preparation:
- Oven or Grill: A reliable oven preheated to 350°F (177°C) or a grill set to medium-high heat is crucial for roasting our Flanken short ribs to juicy perfection, ensuring even cooking and that signature smoky flavor if grilling.
- Roasting Pan or Baking Dish: Opt for a large, oven-safe roasting pan with a rack to allow fat to drain, promoting a crisp exterior on our roast while keeping the meat succulent.
- Cutting Board and Sharp Knife: A sturdy cutting board paired with a sharp chef’s knife helps us efficiently slice onions, mince garlic, and trim any excess fat from the Flanken short ribs for optimal results.
- Measuring Cups and Spoons: Accurate measuring cups and spoons are key for precisely portioning ingredients like soy sauce and brown sugar, ensuring our marinade balances flavors without overpowering the roast’s natural taste.
- Mixing Bowl: A medium-sized mixing bowl allows us to combine our marinade ingredients smoothly, creating a savory blend that infuses the Flanken Roast with rich, aromatic notes.
- Tongs or Spatula: Heat-resistant tongs or a spatula makes it simple to flip and handle the roast during cooking, preventing burns and helping us achieve an even sear.
- Meat Thermometer: For foolproof results, use an instant-read meat thermometer to check that the internal temperature reaches 145°F (63°C) for medium-rare doneness, guaranteeing our roast is tender and safe to serve.
By having these tools ready, we can seamlessly transition from mixing our ingredients to roasting, making the process efficient and enjoyable.
Instructions
Now that we have gathered our high-quality ingredients and essential tools, we guide you through the straightforward steps to prepare a mouthwatering Flanken Roast with its tender texture and rich, savory flavors.
Prepare the Meat
First, we pat dry the 2 pounds of Flanken short ribs using paper towels to remove excess moisture, ensuring a better sear and caramelized exterior. Next, we trim any visible fat or silver skin from the ribs with a sharp knife on a stable cutting board, then season generously with freshly ground black pepper for enhanced depth of flavor.
Marinate the Flanken Roast
In a large mixing bowl, we combine 1/4 cup of soy sauce, 2 tablespoons of brown sugar, 2 cloves of minced garlic, and 1 tablespoon of grated ginger to create a flavorful marinade that infuses the meat with sweet and tangy notes. We add the prepared short ribs to the bowl, coating them thoroughly with the mixture, then incorporate sliced onion and optional carrots for added sweetness and color. Cover and refrigerate the marinated Flanken Roast for at least 2 hours—or ideally overnight—to allow the savory flavors to penetrate deeply, resulting in a juicy, aromatic roast.
Cook the Roast
Preheat our oven or grill to 350°F for optimal roasting. We place the marinated ribs in a roasting pan, drizzle with 1 tablespoon of olive oil for a golden crust, and roast for 45 to 60 minutes, flipping halfway through with tongs to ensure even cooking and a beautifully caramelized exterior that locks in the tender interior. Use a meat thermometer to check for an internal temperature of 145°F, guaranteeing a succulent texture with hints of sweet, smoky essence that will delight your guests.
Rest and Serve
Once cooked, we remove the Flanken Roast from the heat and let it rest on a cutting board for 10 minutes, allowing the juices to redistribute for maximum tenderness and flavor. Slice the meat across the grain into thick pieces, then serve hot with the pan juices drizzled over for a burst of savory goodness, making it perfect for family dinners or holiday celebrations.
Make-Ahead Instructions
To make our Flanken Roast even more convenient for busy schedules or holiday prep, we recommend preparing it in advance while preserving its tender texture and rich flavors. This approach allows the meat to marinate fully and simplifies serving without last-minute stress.
Marinating Ahead
We can prepare the marinade and coat the ribs up to 24 hours in advance for deeper flavor infusion. Start by patting the Flanken short ribs dry and trimming any excess fat, as outlined in our earlier steps. In a mixing bowl, combine 1/4 cup of soy sauce, 2 tablespoons of brown sugar, minced garlic, and grated ginger. Coat the ribs thoroughly, cover the bowl or place them in an airtight container, and refrigerate. For optimal results, let them marinate for at least 2 hours but up to 24 hours—longer marinating enhances the savory depth without overpowering the meat’s natural taste.
Cooking and Storing
If we’re planning to cook the roast ahead, we suggest fully preparing it and then storing it for reheating later. Preheat the oven or grill to 350°F as per our main instructions, roast the marinated ribs until they reach an internal temperature of 145°F (checked with a meat thermometer), and allow them to rest for 10 minutes. Once cooled, slice the roast into portions and store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Here’s a quick overview of storage times and guidelines in a table for easy reference:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Keep in original pan juices to retain moisture; reheat gently to avoid drying out. |
| Freezing | Up to 3 months | Wrap tightly in plastic wrap or freezer bags; thaw overnight in the refrigerator before reheating. |
Reheating for Serving
When it’s time to serve, we can reheat the Flanken Roast effortlessly to maintain its caramelized exterior and juicy interior. Preheat the oven to 325°F, place the stored portions in a baking dish with a splash of water or pan juices, and cover with foil to prevent drying. Heat for 15-20 minutes or until the internal temperature reaches 145°F again. For a quicker option, use a microwave on medium power in short bursts, but we prefer the oven for better texture. Always let the roast rest for 5 minutes post-reheating to ensure the flavors meld perfectly, making it ideal for family gatherings or celebrations.
Conclusion
We’ve loved sharing this Flanken Roast recipe, as it’s a simple way to bring rich flavors and tender results to your table. It’s perfect for creating memorable meals that impress family and friends.
By trying our tips, you’ll discover how easy it is to master this dish and make it a go-to favorite in your kitchen. Let’s keep the tradition alive and enjoy every delicious bite together.
Frequently Asked Questions
What is Flanken Roast?
Flanken Roast is a tender cut of meat from short ribs, popular in Jewish cuisine with roots in Eastern European traditions. It’s sliced across the bone for maximum flavor and is ideal for family dinners or holidays. This roast delivers a caramelized exterior and juicy interior when prepared simply.
What ingredients are needed for Flanken Roast?
You’ll need 2 pounds of Flanken short ribs, 1/4 cup soy sauce, 2 tablespoons brown sugar, minced garlic, grated ginger, sliced onion, olive oil, and black pepper. Optional carrots add sweetness. These high-quality ingredients enhance the roast’s savory taste and tender texture for easy home cooking.
What equipment is required for Flanken Roast?
Essential tools include an oven or grill for cooking, a roasting pan or baking dish, a cutting board and sharp knife for prep, measuring cups and spoons, a mixing bowl, tongs or spatula, and a meat thermometer. These items ensure even roasting and help achieve a perfect caramelized finish.
How do you prepare Flanken Roast?
Start by patting 2 pounds of short ribs dry and seasoning with pepper. Mix a marinade of soy sauce, brown sugar, garlic, and ginger, then coat the ribs and refrigerate for at least 2 hours. Preheat your oven or grill to 350°F, roast until the internal temperature reaches 145°F, rest, and serve with pan juices.
Can Flanken Roast be made ahead of time?
Yes, marinate the ribs up to 24 hours in advance for deeper flavor. You can fully cook and refrigerate for up to 3 days or freeze for up to 3 months. Reheat in the oven at 325°F until warmed through to maintain tenderness and caramelized exterior, making it great for busy schedules.
How should you store Flanken Roast leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven at 325°F with a bit of moisture to keep it juicy. Always use a meat thermometer to ensure it reaches 145°F when reheating for safety and flavor.