Red Wine Braised Flanken Ribs

Red Wine Braised Flanken Ribs

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4 slabs beef flanken ribs, cut into individual ribs
Salt and pepper
Smoked paprika
2 tbsp olive oil
1 onion, halved and sliced
6 garlic cloves, slivered
5 sprigs of fresh oregano
1 can beef broth
1 cup red wine


Season the ribs with salt, pepper and paprika, dredge the ribs in the flour then, in an oven proof pan (Emile Henry Flame Top tajine is good), brown in the olive oil.  Remove and set aside.  Add the onion and garlic to the pan and cook until the onion is just soft, then add the ribs with the oregano and stir.  Stir the wine into the pan and boil for about 2-3 minutes,  then stir in the broth, bring to a boil, cover and roast in a 375 F oven for 1 1/2 hours.

Serve with fluffy, buttery mashed potatoes, no milk.