This is the best flanken short ribs recipe for tender, fall-apart ribs finished with a glossy layer of barbecue sauce. Baked low and slow at 275°F, these short ribs become fork-tender and packed with beef flavor — a favorite family dinner.
If you’ve ever slow-cooked ribs in the oven, you know how satisfying it is when the meat literally falls off the bone. That same patience and low temperature method make these flanken short ribs incredibly tender when cooked covered for several hours.
I don’t marinate these ribs; I prefer to let the beef flavor shine through. Near the end of cooking I add a layer of Sweet Baby Ray’s or your preferred barbecue sauce for moisture and a flavor boost. The most important rule: don’t rush the process.
Long, slow cooking allows connective tissue to break down until the meat is fork-tender. These ribs are rich in protein and full of flavor — my family asks for them almost every week.
Ingredient Notes
Use a few pounds of flanken short ribs, fresh or fully thawed. I used about 4 pounds (five pieces), but you can make less or more as long as the ribs fit in a single layer in the pan. The cooking time remains the same when they’re arranged in a single layer.
Can you use frozen flanken short ribs?
You can, but it will add roughly an hour to the oven time. For frozen ribs I recommend pressure-cooker methods for better moisture retention, but frozen ribs can still be finished in the oven if you extend the cooking time and keep them covered.
For seasoning, keep it simple: sprinkle both sides with salt, and add garlic powder and onion powder. If you like heat, include a pinch of chili powder or dried Sriracha. I always add a half cup or so of barbecue sauce near the end to boost moisture and flavor; you can broil briefly after saucing for a caramelized finish or skip the broil for a softer glaze.
Do you need to cover flanken short ribs in oven with foil?
Yes. Covering the pan tightly with foil traps heat and moisture, creating a steamy environment that tenderizes the meat. A tight foil seal (or a lid if your dish has one) is key to getting fall-apart ribs.
How Long to Cook Flanken Short Ribs in Oven
Cook at 275°F for about 4 hours. Timing can vary slightly with thickness, but four hours generally produces meat that pulls away from the bone and melts in your mouth. There’s no need to brown the ribs beforehand — seasoning and slow baking are sufficient.
FAQ
Not necessary for this cut. Flanken is cut across the bones and any membrane is minimal; during the long cook it shrinks and becomes unnoticeable.
They are high in protein and iron but also higher in cholesterol and fat, so enjoy them in moderation as part of a balanced diet.
Marinating is optional. If you enjoy the pure beef flavor, a simple seasoning and a sauce at the end are all you need. They’re tasty marinated or un-marinated.
This cut is traditional for Korean BBQ (galbi) but also shines when simply baked and served with barbecue sauce or your favorite pan sauce.
Prevent drying by adding a bit of extra sauce, then reheat in a covered pan over medium heat with a splash of oil until warmed through.
Flanken Style Short Ribs Recipe
10 mins
4 hrs
5
Equipment
- 9×13″ pan or casserole dish with high sides
- Sheet pan
- Aluminum foil
Ingredients
- 4 pounds short ribs (flanken short ribs recommended)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup barbecue sauce
Instructions
- Preheat oven to 275°F. Arrange the short ribs in a single layer in a 9×13″ pan or other casserole dish with high sides to contain the rendered fat.
- Season both sides of the ribs with salt, garlic powder, and onion powder. Cover the pan tightly with two sheets of aluminum foil, sealing the edges to trap steam.
- Bake for about 4 hours, until the meat is very tender and pulls away from the bone. Remove the ribs with a metal spatula and place them in a single layer on a foil-lined sheet pan. Switch the oven to low broil, brush each rib with barbecue sauce, and broil briefly if you want a caramelized glaze. Serve immediately.
Nutrition
Nutrition information is an approximation.