Flanken roast is a flavorful cut that often gets overlooked but deserves a spot on our dinner table. Originating from Jewish and Eastern European cooking traditions, this cut comes from the short ribs sliced across the bone, giving it a unique texture and rich taste. It’s perfect for slow roasting or braising, allowing the meat to become tender and juicy.
We love how versatile flanken roast is—it soaks up marinades beautifully and pairs well with bold spices and hearty sides. Whether you’re looking to impress guests or enjoy a comforting family meal, this recipe delivers deep, savory flavors with minimal effort. Let’s dive into making a flanken roast that’s sure to become a favorite in our kitchen.
Ingredients
To create the perfect Flanken Roast with bold and savory flavors, we carefully select ingredients that enhance the natural richness of the meat. Below is a detailed list of what we need to prepare the roast, the marinade, and optional seasonings to elevate your dish.
For the Flanken Roast
- 3 to 4 pounds of flanken-cut beef short ribs (about 1/2-inch thick slices across the bone)
- Salt, to taste (for seasoning before cooking)
- Black pepper, freshly ground, to taste
Marinade Ingredients
Our marinade infuses the flanken roast with a robust blend of savory and slightly sweet flavors that tenderize the meat and amplify its taste.
| Ingredient | Measurement | Notes |
|---|---|---|
| Soy sauce | 1/2 cup | Provides umami depth |
| Olive oil | 1/4 cup | Helps with even cooking and moisture |
| Brown sugar | 2 tablespoons | Adds subtle sweetness |
| Garlic cloves | 4, minced | Imparts aromatic pungency |
| Fresh ginger | 1 tablespoon, grated | Adds warmth and mildly spicy notes |
| Apple cider vinegar | 2 tablespoons | Balances flavors with acidity |
| Worcestershire sauce | 1 tablespoon | Enhances meatiness |
| Ground coriander | 1 teaspoon | Provides citrusy undertones |
| Crushed red pepper flakes | 1/2 teaspoon | Optional heat |
Optional Seasonings and Garnishes
To personalize and intensify the flanken roast, consider these optional add-ons that complement its bold taste and texture.
- Fresh rosemary or thyme sprigs, for herbaceous aroma
- Smoked paprika (1 teaspoon) to add smoky depth
- Chopped scallions or fresh parsley, sprinkled at serving for freshness and color
- Lemon zest, grated finely, to brighten the dish before plating
Equipment Needed
To craft the perfect Flanken Roast, having the right equipment is essential for achieving the best flavor and texture. Here is a detailed list of tools we recommend using:
- Sharp Chef’s Knife
For trimming excess fat and cutting the flanken roast if needed. A sharp blade ensures clean cuts and preserves meat integrity.
- Cutting Board
Use a sturdy cutting board to prepare meat and chop any ingredients for the marinade.
- Mixing Bowls
One large bowl to combine marinade ingredients thoroughly and another for the meat to soak.
- Measuring Spoons and Cups
Precision in measuring your soy sauce, olive oil, garlic, and other ingredients ensures balanced flavor.
- Plastic Wrap or Resealable Plastic Bag
To marinate the meat evenly and lock in flavors, use plastic wrap or a large resealable bag.
- Roasting Pan or Baking Dish
Choose a pan large enough to hold the roast in a single layer. A roasting pan with a rack allows for even heat circulation.
- Oven or Grill
The flanken roast can be cooked in the oven or over a grill for smoky flavor. Preheat to the recommended temperature for best results.
- Meat Thermometer
To monitor internal temperature accurately, ensuring the roast reaches the perfect doneness without overcooking.
- Tongs
For turning and handling the roast safely during cooking.
- Basting Brush (Optional)
Helpful for applying extra marinade or drippings during cooking to keep the meat moist.
We’ve compiled the essential equipment list in the table below for clarity:
| Equipment | Purpose |
|---|---|
| Sharp Chef’s Knife | Trimming and cutting |
| Cutting Board | Meat and ingredient preparation |
| Mixing Bowls | Combining marinade and soaking meat |
| Measuring Spoons & Cups | Accurate measurement of ingredients |
| Plastic Wrap / Resealable Bag | Marinating meat |
| Roasting Pan / Baking Dish | Cooking the roast |
| Oven or Grill | Heat source |
| Meat Thermometer | Checking internal temperature |
| Tongs | Handling meat safely |
| Basting Brush (Optional) | Applying marinade during cooking |
Using these tools helps us handle the Flanken Roast efficiently and enhances the cooking experience while unlocking deep savory flavors.
Preparation
To achieve a perfectly cooked flanken roast, proper preparation is essential. We will guide you through each step from trimming the meat to marinating it for maximum flavor infusion.
Preparing the Flanken Roast
First, we need to prepare the flanken-cut beef short ribs properly:
- Trim excess fat from the roast using a sharp chef’s knife for even cooking.
- Pat the meat dry with paper towels to help the marinade adhere better.
- Season the roast evenly with salt and freshly ground black pepper on all sides to enhance the natural beef flavors.
| Step | Action | Purpose |
|---|---|---|
| Trim excess fat | Use sharp chef’s knife | Prevent overly greasy finished dish |
| Pat dry | Paper towels | Improve marinade absorption |
| Season | Salt and black pepper | Enhance meat’s natural flavor |
Making the Marinade
The marinade is crucial for infusing the flanken roast with deep savory notes. Combine the following ingredients in a mixing bowl:
- ½ cup soy sauce
- ¼ cup olive oil
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground coriander
- Optional: ½ teaspoon crushed red pepper flakes for heat
Whisk all ingredients together until the brown sugar completely dissolves. This balance of sweet, salty, tangy, and spicy elements creates a marinade that perfectly complements the bold, beefy flavor of the flanken roast.
Marinating the Roast
To maximize flavor and tenderness, marinate the roast as follows:
- Place the seasoned flanken roast in a large resealable plastic bag or shallow glass dish.
- Pour the marinade over the meat ensuring it is entirely coated.
- Seal the bag or cover the dish tightly with plastic wrap.
- Refrigerate for at least 4 hours, preferably overnight for deeper infusion.
- Turn the roast occasionally to evenly distribute the marinade.
“Marinating overnight allows the bold spices and savory marinade to penetrate deeply, ensuring each bite is bursting with flavor.“
Following these preparation steps sets a solid foundation for a delicious and tender flanken roast ready for roasting or grilling.
Cooking Instructions
Let’s bring our flanken roast to life using different cooking methods that highlight its rich texture and flavor. Each method ensures a tender, savory result that will impress at any meal.
Oven Roasting Method
- Preheat the oven to 325°F (163°C).
- Remove the flanken roast from the marinade, letting excess drip off. Reserve the marinade for basting.
- Place the roast in a roasting pan bone-side down.
- Roast uncovered for about 2 to 2.5 hours, turning and basting every 30 minutes with reserved marinade.
- Use a meat thermometer to check for an internal temperature of 195°F (90°C) for optimal tenderness.
- Once done, remove the roast, tent it with foil, and let it rest for 15 minutes before slicing.
- Slice across the bones between the ribs into individual pieces for serving.
Slow Cooker Method
- Place flanken roast and marinade into the slow cooker.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- The meat should be fork-tender and easily pull away from the bone.
- Optional: For a caramelized finish, transfer the roast to a baking sheet after slow cooking and broil for 3-5 minutes.
- Let the roast rest for 10 minutes, then slice between bones to serve.
| Slow Cooker Setting | Cooking Time | Result |
|---|---|---|
| Low | 6 to 8 hours | Tender and juicy |
| High | 3 to 4 hours | Slightly firmer |
Grilling Method
- Preheat grill to medium-high heat (about 400°F / 204°C).
- Remove flanken roast from marinade, pat dry to prevent flare-ups.
- Place roast over direct heat and grill 5-7 minutes per side.
- Move to indirect heat and close lid, cooking until internal temperature reaches 135°F (57°C) for medium-rare or up to 145°F (63°C) for medium.
- Remove from grill and rest for 10 minutes.
- Slice across the bones to serve smoky, tender slices packed with flavor.
Pro Tip: For the juiciest flanken roast, always allow the meat to rest after cooking. This locks in the juices and gives the roast a perfect texture.
Serving Suggestions
To fully enjoy our Flanken Roast Recipe, pairing it with complementary sides and thoughtful garnishes elevates the dish. Let’s explore the best ways to serve this rich and tender cut for an unforgettable meal.
Recommended Side Dishes
The bold flavors and hearty texture of the flanken roast call for sides that balance and enhance its savoriness. Here are some of our top picks:
- Roasted Root Vegetables: Carrots, parsnips, and potatoes roasted with rosemary and garlic develop a sweet earthiness that complements the beef.
- Creamy Mashed Potatoes: Smooth and buttery mashed potatoes soak up the juices perfectly, adding a comforting contrast.
- Braised Red Cabbage: Slightly tangy and tender, this side brings a bright color and flavor to the plate.
- Grilled Asparagus: Lightly charred asparagus offers a fresh and crisp texture balance.
- Garlic Butter Mushrooms: Sautéed mushrooms in garlic butter deepen the umami profile.
- Traditional Jewish Kugel: For a cultural touch, a sweet or savory kugel adds nostalgia and texture variety.
| Side Dish | Flavor Profile | Texture | Why It Works |
|---|---|---|---|
| Roasted Root Vegetables | Sweet and earthy | Tender and caramelized | Complements beef’s richness |
| Mashed Potatoes | Buttery and creamy | Smooth | Absorbs meat juices |
| Braised Red Cabbage | Tangy and slightly sweet | Soft | Adds brightness and color |
| Grilled Asparagus | Fresh and grassy | Crisp | Provides textural contrast |
| Garlic Butter Mushrooms | Umami and savory | Tender | Enhances meat’s depth of flavor |
| Jewish Kugel | Sweet/savory | Varied (soft/crispy) | Adds cultural authenticity |
Garnishing Tips
To complete our flanken roast presentation and flavor profile, garnishing is key. Here are our favorite touches:
- Fresh Herbs: Sprinkle chopped parsley or cilantro for a burst of fresh, vibrant color and aroma.
- Chopped Scallions: Add crunch and mild onion flavor that lightens the dish.
- Lemon Zest: A small amount delivers a welcome citrus brightness that cuts through the richness.
- Smoked Paprika: Dust lightly for a smoky depth and enhanced color.
- Toasted Sesame Seeds: Provide subtle nuttiness and textural interest.
- Crushed Red Pepper Flakes: For those who prefer a spicy kick, sprinkle to taste.
“Garnishing is not just decoration but a vital step to enhance flavor complexity and visual appeal in our flanken roast presentation.”
Using these sides and garnishes ensures that every bite of our flanken roast offers a harmonious blend of taste, texture, and color — perfect for family dinners or impressing guests alike.
Storage and Leftover Tips
Proper storage of your flanken roast ensures it stays flavorful and tender for future meals. Follow these steps to keep your roast fresh and safe:
Cooling and Refrigeration
- Allow the flanken roast to cool to room temperature for about 30 minutes after cooking.
- Place it in an airtight container or wrap tightly with aluminum foil or plastic wrap.
- Store the roast in the refrigerator for up to 4 days to maintain optimum flavor and texture.
Freezing for Longer Storage
If you want to keep the roast longer:
- Slice the cooled flanken roast into individual servings.
- Wrap each portion tightly in plastic wrap, then place in a freezer-safe bag or container.
- Label with the date and freeze for up to 3 months.
Reheating Leftovers
To preserve moisture and richness when reheating:
- Preheat the oven to 300°F (150°C).
- Place the roast in a baking dish, add a splash of beef broth or reserved marinade, and cover with foil.
- Heat for 15 to 20 minutes or until warmed through.
- Alternatively, reheat gently in a skillet over low heat, adding broth to prevent drying.
Flanken Roast Storage Guidelines Table
| Storage Method | Preparation Steps | Duration | Tips |
|---|---|---|---|
| Refrigeration | Cool, airtight container or wrap | Up to 4 days | Store on bottom shelf |
| Freezing | Slice, wrap tightly, label | Up to 3 months | Thaw overnight in fridge |
| Reheating (oven) | Add broth, cover with foil, heat gently | 15–20 minutes | Keep temperature low to avoid drying |
| Reheating (skillet) | Use low heat, add broth | 10–15 minutes | Stir or flip for even heating |
“Proper storage is key to keeping the deep, savory flavors of our flanken roast as vibrant as the day it was cooked.”
Using Leftover Flanken Roast
Leftovers provide versatile options:
- Thinly slice for sandwiches or wraps paired with horseradish sauce or pickled vegetables.
- Dice and toss into salads or stir-fries for added protein and flavor.
- Shred the meat to create hearty tacos topping with fresh cilantro and a squeeze of lime.
- Incorporate into soups or stews to deepen the flavor profile.
By following these storage and leftover tips, we ensure that every bite of our flanken roast remains satisfying and full of rich, beefy taste even after the first serving.
Conclusion
Flanken roast is a fantastic choice for anyone looking to explore a flavorful and versatile cut of beef. With the right marinade and cooking method, it transforms into a tender, savory dish that stands out at any meal.
Whether you’re grilling, slow cooking, or oven roasting, the process is straightforward and rewarding. Pairing it with the right sides and garnishes brings out the best in every bite.
We’re confident this recipe will become a staple in your kitchen, offering delicious meals that impress without requiring complicated techniques. Give it a try and enjoy the rich, satisfying flavors that flanken roast has to offer.
Frequently Asked Questions
What is flanken roast?
Flanken roast is a cut of beef short ribs sliced across the bone, originating from Jewish and Eastern European cuisine. It has a rich flavor and unique texture, making it ideal for marinating and slow cooking or grilling.
How should I marinate a flanken roast?
Use a marinade with soy sauce, olive oil, brown sugar, garlic, ginger, apple cider vinegar, Worcestershire sauce, and spices like coriander and red pepper flakes. Marinate for at least 4 hours, preferably overnight, for deep flavor.
What are the best cooking methods for flanken roast?
You can oven roast at 325°F for 2-2.5 hours, slow cook on low for 6-8 hours, or grill over medium-high heat for 5-7 minutes per side. Rest the meat after cooking for maximum tenderness.
What side dishes pair well with flanken roast?
Serve flanken roast with roasted root vegetables, mashed potatoes, braised red cabbage, grilled asparagus, garlic butter mushrooms, or traditional Jewish kugel to complement its rich flavor.
How do I store and reheat leftover flanken roast?
Cool leftovers to room temperature, refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently in the oven or skillet with a splash of broth to maintain moisture.
Can flanken roast be used in other dishes?
Yes, leftovers work great in sandwiches, salads, tacos, or soups, adding a savory and tender beef flavor to a variety of meals.