how to cook flanken style ribs in oven : Best Ways

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Have you ever passed by those thin, cross-cut beef ribs at the butcher and wondered how to cook them just right? I used to think the same—until I spent years testing, tweaking, and perfecting flanken style ribs across every method you can imagine. From fast weeknight meals to long weekend roasts, I’ve learned what works and what doesn’t.

In this guide, I’m sharing everything I’ve learned so you don’t have to guess. You’ll get four proven cooking methods, two flavor-packed recipes, and key tips that guarantee tender, flavorful results every single time. Whether it’s your first time or you’re just looking to improve your technique, this is the only resource you’ll need for perfect flanken style ribs.

What Are Flanken Style Ribs? (And Why They’re So Good)

Raw flanken style ribs with visible bone and marbling on a butcher board

Let me guess. You’ve heard of short ribs before, but when you saw those thin slices with little round bones lined up, you thought—what is this cut and how do I cook it?

That was my exact question years ago. But once I got the hang of flanken style ribs, they quickly became one of my favorite cuts. They cook fast, taste amazing, and work with nearly any flavor profile.

So what exactly are they? Flanken style ribs are beef short ribs sliced thinly across the bone. Each strip is about half to one inch thick and contains multiple small bone pieces running through the meat. This gives you all the flavor of classic short ribs with a quicker cook time.

They also go by other names like LA galbi or Korean-style short ribs. You might also hear them called cross-cut ribs. No matter the name, they’re known for rich beefy taste and versatility.

Let’s clear up a common question I get from readers: how are flanken ribs different from English cut short ribs? Here’s a simple table to help:

Attribute	Flanken Cut	English Cut
Cut Direction	Across the bone	Parallel to the bone
Thickness	Half to one inch	Two to three inches
Cooking Methods	Grilling, searing, braising	Braising, slow roasting

Ingredients Needed

I’ve tested this recipe with dozens of seasoning combos, and this one hits all the right notes. It’s balanced, bold, and brings out the best in flanken style ribs without overpowering the meat. Let me walk you through what you’ll need:

Ingredients for flanken style ribs including spices, BBQ sauce, and beef ribs

For the Ribs

5 lb beef short ribs (preferably a rack of 4 bones)
Look for ribs that are bright red with good marbling for the best flavor and texture.

For the Seasoning Blend

1 tsp salt
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin powder
1 or 2 dashes of black pepper
These spices form a balanced rub that brings out the beef’s natural richness.

For Added Coating and Flavor

1 Tbsp olive oil
Optional but helpful to make the dry spices stick evenly.

For the Finish

1 cup BBQ sauce
Use your favorite high-quality store-bought version or homemade for a signature finish.

Each ingredient plays a key role in building layers of flavor that turn simple ribs into something unforgettable.

How to Make Oven-Baked Flanken Style Ribs

Over the years, I’ve learned that low and slow is the secret to ribs that fall apart with just a fork. This method gives you juicy, flavorful results without a smoker or grill. Here’s exactly how I do it, step by step.

Step 1: Preheat and Prep

Set your oven to 325°F or 160°C. Line a large rimmed baking sheet with foil and keep an extra sheet ready to cover the ribs tightly.

Step 2: Trim and Dry the Ribs

Using a sharp knife, trim off any large fat chunks if desired. Pat the ribs completely dry with paper towels. This helps the rub stick and promotes even cooking.

Step 3: Make and Apply the Rub

Mix the salt, smoked paprika, onion powder, garlic powder, cumin powder, and black pepper in a small bowl. If you like, drizzle the ribs with olive oil first to help the seasoning coat the meat more evenly. Massage the rub thoroughly into all sides of the ribs.

Top view of dry spice blend for flanken style ribs in a ceramic bowl with a spoon

Step 4: Arrange and Cover the Ribs

Place the ribs bone-side down on the lined tray. Wrap the ribs tightly with the second piece of foil to trap moisture and steam. Use multiple sheets if needed to make a tight seal.

Step 5: Bake Low and Slow

Put the tray in the oven and bake for 3 to 4 hours. Begin checking around the 3-hour mark. The meat should be visibly pulling away from the bones. Insert a fork into the thickest part of the meat and twist. If it shreds easily, it’s done. You can also check with a thermometer. Aim for an internal temperature around 190°F or 88°C.

Uncooked flanken style ribs arranged on foil-lined baking sheet before seasoning

Step 6: Add the Final Glaze

Once the ribs are tender, remove the foil cover. Brush the ribs generously with BBQ sauce. Return to the oven for 30 minutes to allow the sauce to set. For a deeper caramelized finish, broil for 3 to 5 minutes at the end.

Step 7: Rest Before Serving

Let the ribs sit for a few minutes before slicing. This short rest helps the juices settle into the meat, keeping each bite juicy and satisfying.

The 3 Prep Secrets for Flawless Ribs

These are the little steps that make a big difference. I didn’t always know them, but once I started using these tricks, my ribs turned out better every single time. Trust me, you don’t want to skip these.

Secret 1: Choosing the Best Ribs at the Store

When you’re at the butcher or store, don’t just grab the first pack you see. Look for ribs with good marbling throughout the meat. You also want slices that are evenly cut, about half to one inch thick, and bright red in color. These are signs of freshness and better cooking results.

Secret 2: Scrape the Bones Clean

This one’s huge, and hardly anyone talks about it. Since flanken style ribs are cut across the bone, they often have tiny bone fragments left from the saw. Take a butter knife and gently scrape the bone side of each rib before seasoning. It only takes a minute, but it makes the eating experience so much better.

Secret 3: Tenderize with a Sugar Rub

Here’s a trick I picked up from a chef friend. Before adding your main seasoning or marinade, rub the ribs with a light coating of brown sugar and let them sit for 15 to 30 minutes. This helps tenderize the meat and adds a touch of natural sweetness that pairs perfectly with BBQ or Korean flavors.

How to Cook Flanken Ribs: 4 Foolproof Methods

Over time, I’ve cooked flanken ribs every way you can think of. Some methods are fast and fiery, others slow and comforting. These four approaches cover every craving and cooking setup. Pick the one that fits your mood and kitchen.

Method 1: High Heat Grilling for a Perfect Char

Best for Classic Korean BBQ flavor

This is my go-to when I want bold, smoky flavor in minutes.

Preheat your grill to medium-high heat.
Clean and oil the grates to prevent sticking.
Place the ribs directly over the heat source.
Grill each side for about 3 to 5 minutes. You want a nice char without burning.
Watch closely if using a marinade. Sugars in the sauce can burn quickly.

Rest for a few minutes before serving.

Method 2: Low and Slow Oven Braising for Tender Results

Best for Comfort food with rich flavor

This method turns tough cuts into fork-tender magic.

Preheat oven to 300°F or 150°C.
Lightly sear the ribs in a Dutch oven with a bit of oil until browned on all sides.
Add a flavorful liquid like beef broth, wine, or a soy-based marinade until the ribs are half submerged.
Cover with a tight-fitting lid.
Bake for 2.5 to 3 hours until fork tender.

Let rest before serving to keep the meat juicy.

Craving a sweet and savory twist on your next dinner?
If you’re enjoying bold, comforting flavors, don’t miss our Orange Marmalade Chicken Recipe. It’s a perfect balance of tangy citrus and sticky glaze, baked to tender perfection. This easy chicken dish brings brightness to your table without sacrificing comfort.

Method 3: Stovetop Pan Searing for Speed

Best for Fast meals with big flavor

This is the method I use when time is tight.

Heat a cast iron skillet over medium-high heat.
Add a thin layer of oil and let it shimmer.
Place ribs in the pan without overcrowding. Work in batches if needed.
Sear for 3 to 4 minutes on each side until a dark crust forms.

Let rest a few minutes before slicing.

Method 4: Easy Oven Roasting for a Sheet Pan Meal

Best for One-pan dinners with simple cleanup

One pan, easy cleanup, big flavor. Here’s how I do it.

Preheat oven to 375°F or 190°C.
Arrange ribs on a sheet pan lined with parchment or foil.
Add chopped vegetables like potatoes, carrots, or onions around the ribs.
Brush the ribs with BBQ sauce or dry rub.
Roast for about 45 to 60 minutes, turning halfway through for even browning.
Let rest before plating.

Choose Your Flavor: 2 World-Class Recipes

After making flanken ribs dozens of ways, I always come back to these two recipes. One brings the sweet and savory magic of Korean BBQ, the other leans into smoky heat with bold spices. Whether you want to marinate overnight or throw on a dry rub, both give standout results.

Recipe 1: Classic Korean Galbi Marinade

This is the marinade I use when I want ribs that taste like they came off a Korean BBQ grill. It’s packed with flavor and helps tenderize the meat.

Flanken style ribs marinating in a Korean galbi sauce inside a ceramic baking dish

Ingredients

Half a cup soy sauce
One Asian pear, finely grated
Two tablespoons sesame oil
Two tablespoons brown sugar
Four garlic cloves, minced
One inch fresh ginger, grated
One tablespoon rice vinegar
One tablespoon sesame seeds
Two green onions, chopped

Half a teaspoon black pepper

Instructions

In a large mixing bowl, combine all marinade ingredients and stir well.
Place the flanken ribs in a zip-top bag or shallow dish.
Pour the marinade over the ribs and coat evenly.
Cover and refrigerate for at least four hours, ideally overnight.

Remove the ribs from the marinade and let excess drip off. Grill or sear as preferred.

Recipe 2: Smoky and Sweet BBQ Dry Rub

This dry rub is simple, bold, and perfect for those who like a sweet-smoky combo without the wait of marinating.

Close-up of smoky and sweet BBQ dry rub blend on a white plate for flanken style ribs

Ingredients

Two tablespoons brown sugar
One tablespoon smoked paprika
One teaspoon chipotle powder
One teaspoon garlic powder
One teaspoon onion powder
One teaspoon ground cumin
Half a teaspoon salt

Half a teaspoon black pepper

Instructions

Mix all dry rub ingredients in a small bowl until fully combined.
Pat the ribs dry with paper towels.
Apply the dry rub generously on both sides of the meat.
Let the seasoned ribs sit for 20 to 30 minutes to absorb the flavors.
Cook using any preferred method. This rub works well for grilling or oven roasting.

Don’t Waste the Drippings: How to Make a 5-Minute Pan Sauce

This is one of my favorite finishing touches. After cooking your ribs, the pan is full of rich, flavorful bits just waiting to become a silky sauce. Don’t let it go to waste. Here’s how I turn those drippings into something special in just minutes.

Step 1: Deglaze the Pan

Place your used skillet or roasting pan over medium heat. Add half a cup of beef broth, water, or dry white wine. Use a wooden spoon to scrape up the browned bits stuck to the bottom. This step lifts all the flavor into the liquid.

Step 2: Reduce the Liquid

Let the mixture simmer gently for about 3 to 5 minutes. It should reduce slightly and start to thicken. You want enough body so it can coat the back of a spoon.

Step 3: Add a Finishing Touch

Once the sauce has reduced, turn off the heat and stir in one tablespoon of cold unsalted butter. This smooths out the sauce and gives it a silky texture. You can also add a small splash of soy sauce or lemon juice for extra depth.

Step 4: Taste and Serve

Taste the sauce and adjust seasoning with a pinch of salt or a twist of black pepper if needed. Pour it over the cooked ribs just before serving or serve on the side for dipping.

Perfect Pairings, Storage, and Reheating

Every great rib dinner needs the right sides, and you don’t want those leftovers going to waste. Here’s how I round out the plate and keep any extras just as delicious the next day.

What to Serve with Flanken Ribs

I like to balance the rich flavor of the meat with simple, fresh sides. Here are a few of my go-to options:

Starches

Steamed white rice
Creamy mashed potatoes
Buttered noodles

Vegetables

Roasted broccoli or carrots
Grilled asparagus
Sautéed spinach

Salads

Crisp green salad with vinaigrette
Cucumber kimchi

Coleslaw with a vinegar base

How to Store and Reheat Leftovers

Refrigeration

Let the ribs cool fully before storing. Place them in an airtight container and keep in the fridge for up to four days.

Freezing

Wrap tightly in foil or freezer-safe bags. Freeze for up to three months. Thaw overnight in the fridge before reheating.

Reheating Tips

Preheat your oven to 300°F or 150°C. Place the ribs in a baking dish with a splash of broth or water. Cover with foil and heat for 20 to 30 minutes until warmed through. This helps prevent the meat from drying out.

Frequently Asked Questions

What is the best cooking method for short ribs?

It depends on the texture you’re aiming for. Grilling delivers a fast charred finish with bold flavor. Braising in the oven gives you that fall-apart tenderness ideal for comfort food. For quick meals, pan searing is great. If you want ease and less cleanup, roasting on a sheet pan works well too.

Are flanken short ribs tender?

Yes, they can be very tender when cooked properly. The key is either fast high heat or slow cooking with moisture. Both methods break down the connective tissue and bring out the natural juiciness of the meat.

Should ribs be cooked covered or uncovered in the oven?

For tender results, cook them covered during the main phase to lock in moisture. Uncover toward the end to let sauces caramelize or develop a slight crust. This two-step process brings both softness and flavor.

Do short ribs get more tender the longer they cook?

Yes, when cooked at a low temperature over time, the connective tissue breaks down and becomes tender. Just make sure the temperature is not too high, which can dry out the meat instead.

Do you have to brown short ribs before cooking?

Browning adds depth of flavor by creating a caramelized crust. It’s optional but highly recommended, especially when braising or roasting. It also improves the appearance and aroma of the finished dish.

Conclusion

If you’ve made it this far, you now know everything you need to cook flanken style ribs like a pro. From bold dry rubs to sweet and savory marinades, quick sears to slow oven roasts, these ribs deliver serious flavor no matter how you prepare them.

Over the years, I’ve cooked these ribs for weeknight dinners, backyard BBQs, and even holiday spreads—and they’ve never failed to impress. With the tips and methods in this guide, you’ll have the confidence to make tender, juicy flanken style ribs that hit the mark every single time.

Which method did you try? Let us know your favorite flavor combination in the comments below.