Follow this recipe for tender, fall off the bone, flanken short ribs. This is the perfect hearty winter dinner, balancing sweet and savory flavors with rich, melt-in-your-mouth flanken. Serve alongside your favorite mashed potatoes which you can smother in the delicious red wine sauce!

Ingredients:

2-3 lbs KOL Foods Flanken

1 medium yellow onion, diced

6 large carrots, about 2 cups, peeled and sliced into rings

6 cloves garlic, minced

1 tbsp tomato paste

1 cup red wine

2-3 cups beef stock or KOL Foods Beef Bone Broth

1.5 cups prunes, pitted

2 sprigs rosemary

1 tbsp Kosher salt

½ tsp black pepper

2-3 tbsp neutral oil

¾ tsp ground cinnamon

Directions: 

1. Bring flanken to room temperature and season all sides with Kosher salt and black pepper. Cut flanken into similar sized pieces, about 3 bones per piece.

2. Heat neutral oil in a large pan until hot. Sear flanken in batches about 3 minutes on each side. Do not overcrowd pan. Transfer seared flanken to a plate while working on remaining pieces.

3. Remove flanken from pan and add the onion and carrots. Cook for a few minutes, stirring frequently. Once aromatic, add minced garlic and stir for another minute. Then, add your tomato paste.

4. Pour in 1 cup red wine and deglaze the pan by using a spatula to scrape any bits remaining on the bottom of the pan. Let wine cook down for 2 minutes and then add your beef stock and cinnamon. Stir to combine.

5. Place flanken in a slow cooker. Then pour the red wine sauce on top. Add the prunes and rosemary. If you’d like, you can place rosemary in a herb bag for easier removal later.

6. You’ll want the liquid to cover the flanken. If needed, add more beef stock or water so that the flanken is mostly submerged.

7. All that’s left to do now is let it cook! In the slow cooker, you can cook on high for about 4 hours or low for about 7 hours. Once your meat is tender and easy to pull apart with a fork, it’s done!

8. Serve with mashed potatoes or your favorite side and enjoy!

*Please note: this recipe can also be made in the oven. If you’d like to do the oven-braised option, place the flanken and red-wine sauce in a dutch oven and cook at 325F for 2.5 to 3 hours.