Boneless Flanken Recipe

Written by: Vladimir Lapshin

Boneless flanken is a tender and flavorful beef dish. It is made from short ribs without the bones. In this boneless flanken recipe, the meat is cooked slowly in the oven until it becomes soft and juicy. This recipe uses a special coffee spice rub that gives the beef a rich, deep flavor. 

You can prepare it easily. Just season the meat, cover it, and let the oven do the work. Boneless flanken is perfect for a family dinner or a special occasion when you want something warm, comforting, and full of taste.

Key Takeaways

• Foolproof Tender Beef: This boneless flanken practically cooks itself. Just season the meat, pop it in the oven, and after a few hours you will have fork-tender beef that is full of flavor.
• Simple Ingredients: You only need a handful of pantry staples like coffee, spices, and an onion to create an incredibly deep and rich flavor. No complicated steps are required.
• Slow-Cooked Flavor: Cooking low and slow (at 300°F for a few hours) means the flanken absorbs all the delicious seasoning and becomes super soft.This boneless flanken recipe is very easy and tastes like you spent all day in the kitchen even though the oven does most of the work.

What is boneless flanken

Boneless flanken refers to beef short ribs cut across the bone with the bones removed. In a traditional flanken cut, the beef short ribs are sliced thin across multiple bones, resulting in strips of meat with little round bone pieces in them. When it is boneless, you get those same strips of well-marbled meat without any bones. This cut is special because it has a perfect balance of meat and fat marbling. That means when you cook it slowly, the fat melts into the meat, keeping it moist and adding tons of flavor. It’s ideal for braising or slow-roasting because the low-and-slow cooking method breaks down the collagen in the meat, resulting in ultra-tender, and flavorful beef.

Boneless Flanken Recipe

Recipe by Recipe Blossom

0.0 from 0 votes

Course: MeatCuisine: PolandDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

3

hours 

Calories per serving

400

kcal

Total time

3

hours 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 4 strips boneless flanken (you can use bone-in flanken short ribs as well)

• 1 Spanish onion, sliced into rings or strips

• ¼ cup beef broth

• ¼ cup water (to keep the meat moist while cooking)

• For the Coffee Rub:

• 4 tablespoons instant coffee granules (dry coffee, for a deep, roasted flavor)

• 4 tablespoons sugar

• 4 tablespoons kosher salt

• 2 tablespoons black pepper

• 4 tablespoons paprika

• 4 teaspoons onion powder

• 4 teaspoons garlic powder

Step by Step Instructions

• Preheat the oven: First, preheat your oven to 300°F (150°C). A low cooking temperature is key to making the flanken tender, so don’t be tempted to raise the heat. While the oven is warming up, get your roasting pan or a baking dish ready.
• Prepare the base: Spread the sliced Spanish onion in an even layer on the bottom of your pan. This creates a flavorful bed for the meat and also prevents the beef from sticking. The onions will cook down and infuse sweetness into the dish. 
• Make coffee rub: Mix instant coffee, sugar, salt, pepper, paprika, onion powder, and garlic powder to make a bold and flavorful coffee rub.
• Season the meat: Place the boneless flanken strips on top of the onion slices. Now it’s time to add the flavor punch. Generously coat the meat on all sides with the coffee rub mixture. Sprinkle the rub liberally over each piece of flanken, patting it on so it sticks. The coffee rub might seem unusual, but trust me, it gives the beef a wonderful smoky and savory crust without a strong coffee taste.
• Add liquids: Once the flanken is nicely seasoned, pour ¼ cup of beef broth into the pan around the meat. Then add ¼ cup of water as well. The combination of beef broth and water will provide the moisture needed for braising the beef. The liquid should just barely cover the bottom of the pan.
• Cover and slow-cook: Cover the pan tightly with a lid or a layer of aluminum foil. Make sure it is well-sealed to prevent steam from escaping, since we want to braise the meat. Place the covered pan in the preheated oven and let it cook for about 3–4 hours. Do not peek or uncover it during this time. The steam inside is helping to tenderize the beef. After about 3 hours, you can check the flanken. It is done when the meat is fork-tender. You should be able to pull it apart easily with a fork. If it is not tender yet, re-cover it and continue cooking. 
• Serve: When the boneless flanken is fall-apart tender, take the pan out of the oven. Carefully remove the cover. You will see the onions have caramelized and the liquid has combined with the meat juices and spices to create a savory sauce. You can spoon some of those pan juices over the flanken to keep it moist. Transfer the flanken strips to a serving platter. Slice or shred the meat if you like, or serve each strip as is. Enjoy your delicious slow-cooked boneless flanken.

Chef Recommendations

• Customize the Rub: If you do not have instant coffee or prefer a different flavor profile, feel free to customize the spice rub. The coffee in the rub adds depth, but you can omit it and still have a tasty rub using the paprika, garlic, onion, salt, pepper, and sugar. You could even add other spices you love such as a pinch of chili powder for heat or some dried herbs for an herby twist.
• Cook Low and Slow: Patience is key when cooking flanken. Avoid the temptation to increase the oven temperature to speed things up. Higher heat can make the meat tough instead of tender. If you have the time, you can even cook the flanken longer at an even lower temp. 

What to serve with boneless flanken

Boneless flanken tastes great with many easy sides. Creamy mashed potatoes are a classic match because they soak up the rich beef juices. You can also add roasted or steamed vegetables like carrots, potatoes, or green beans to balance the dish with some freshness. Rice or egg noodles are another good option, especially when topped with the juicy flanken sauce. For something light, serve it with a fresh salad or crunchy coleslaw to cut through the richness. 

How to store and reheat boneless flanken

Boneless flanken can be kept in the fridge after it cools down. Put it in a closed container with its juices and store for 3 to 4 days. It can also be frozen for up to 3 months. When ready to eat, heat it slowly in the oven, on the stove, or in the microwave. This helps the meat stay soft and tasty.

The Nutrition Facts

The nutrition details shared here are estimates and can vary depending on the ingredients and cooking methods. Please treat this information as a general guide, not medical or dietary advice. If you have specific health or nutrition needs, it’s best to check with a healthcare professional.

The Nutritional Benefits

• High in Protein: Boneless flanken is high in protein. Protein is essential for repairing and building muscles. It also keeps you full longer. 
• Good source of Iron: Beef contains iron that helps produce healthy red blood cells. It also carries oxygen throughout your system. 
• B Vitamins and Zinc: Boneless flanken is packed with vitamin B6 and Vitamin B12. Vitamin B6 helps with metabolism and supports brain health. Vitamin B12 is essential for proper nerve functions. Boneless flanken also contains minerals such as zinc which is necessary for overall health.

FAQs