BRAISED FLANKEN BEEF RIBS

With just three simple ingredients—flanken beef ribs, salt, and pepper—and your reliable Dutch oven or Instant Pot, you can whip up irresistibly tender, melt-in-your-mouth BRAISED FLANKEN BEEF RIBS that taste like hours of effort in a fraction of the time! Perfect for busy parents like me, this recipe is your ticket to cozy, flavorful comfort food. These ribs are so delicious, they’re just as irresistible cold straight from the fridge as they are hot off the plate!

Flanken-style beef ribs are cut thin across the bone, making them perfect for braising into tender, juicy perfection. Seasoned simply with salt and pepper, these ribs let the rich, beefy flavor shine through. Whether you go low-and-slow in a Dutch oven or whip them up quickly in an Instant Pot, the result is fall-off-the-bone goodness that feels like a hug on a plate. Plus, with minimal ingredients, this dish is budget-friendly and easy to prep—because who has time for complicated recipes with a busy household?

Pat the ribs dry: Drying the ribs before seasoning ensures a good sear, locking in flavor and creating a beautiful crust.

Don’t Skip the Sear: Browning the ribs adds depth to the dish, so take the extra few minutes for this step.

Dutch Oven vs. Instant Pot: The Dutch oven gives a richer, slower-cooked flavor, while the Instant Pot is your go-to for a quick weeknight meal. Both deliver tender, delicious results!

While this recipe keeps things simple, you can add a twist if you’re feeling creative. Toss in a splash of red wine or a bay leaf to the braising liquid for extra depth. Want a touch of heat? Add a pinch of crushed red pepper flakes to the seasoning. These ribs are versatile and pair beautifully with creamy mashed potatoes, roasted carrots, or a crisp salad to balance the richness.

These braised flanken ribs are ideal for a cozy family dinner, a weekend gathering, or even meal prep (the leftovers make amazing sandwiches!). The simplicity of the ingredients and the hands-off cooking make it a lifesaver for busy days, while the rich, savory flavor feels like a special treat. Serve them up with your favorite sides, and watch everyone at the table dig in with a smile.

I whip up these ribs a couple of times a week since I stick to a meat-only way of eating, keeping them chilled in the fridge for a quick, satisfying bite whenever hunger hits.

Ready to fill your home with the irresistible aroma of braised beef ribs? Grab your Dutch oven or Instant Pot, and let’s make some magic happen. I’d love to hear how your ribs turn out!

Bon appétit! Your fork is waiting!

Course: Main Course

Keyword: braised flanken beef ribs, carnivore, carnivore and keto friendly, instant pot ribs, keto, oven baked beef ribs, oven roasted ribs, slow cooked ribs

Servings: lbs ribs

Calories: 573kcal

Equipment

Instant Pot or Dutch Oven optional

Ingredients

2 lbs beef short ribs, cross cut about ½-inch thick flanken-style beef short ribs
salt to taste
ground black pepper to taste
1 cup water

Instructions

Season the meat generously with salt and ground black pepper.

INSTANT POT METHOD

Set the Instant Pot to Sauté mode. Once hot, add the ribs in batches, searing for 2–3 minutes per side until browned. Remove and set aside.
Pressure Cook: Return all ribs to the Instant Pot. Add 1 cup water. Secure the lid, set the valve to sealing, and cook on High Pressure for 30 minutes.
OR Slow Cook: Return all ribs to the Instant Pot and add water. Secure the lid, and cook on Slow Cook for 4 hours.
Allow a natural pressure release for 10 minutes, then carefully switch the valve to venting to release remaining pressure.
Remove the ribs and let them rest for 5 minutes. Serve hot, optionally with the braising liquid as a sauce.

DUTCH OVEN METHOD

Preheat your oven to 300°F. Heat a Dutch oven over medium-high heat on the stovetop.
Place the ribs in the hot Dutch oven, working in batches if needed to avoid overcrowding. Sear for 2–3 minutes per side until browned. Remove ribs and set aside.
Return all ribs to the Dutch oven. Add water, ensuring the ribs are mostly submerged. Bring to a simmer, then cover with a tight-fitting lid.
Transfer the Dutch oven to the preheated oven. Braise for 1-2 hours, or until the meat is fork-tender and easily pulls away from the bone.
Gently stir the ribs halfway through cooking to ensure even braising and flavor distribution.
Remove the ribs from the Dutch oven and let them rest for 5 minutes. Serve the ribs hot, drizzled with the rich braising juices.

Video

Notes

Nutrition