It would be dishonest if I didn’t say I wasn’t slightly annoyed that my barbecued flanken ribs http://cookinginsens.wordpress.com/2012/05/28/beef-ribs-macaroni-and-cheese-memorial-daypentecost/ weren’t perfect. I hate that! Yes, they were wolfed down and praised to high heaven but they weren’t the crusty, tender goodness that they should have been. I don’t mean to blame the butcher, but I think what he gave me was Limousin beef which is more suited to braising and boiling than to grilling. I’m going to ask him about that this week, order Charolais flanken ribs, promote my oven care specialist to gas grill care specialist (its way too hot for the oven) and try the ribs again.
In the meantime, I still had two slabs of the flanken ribs and decided to prove their worth. Limousin beef is very good beef, it’s just not grilling beef. I called on one of my Emile Henry tajines, browned the ribs, sauteed onion, garlic and fresh thyme, poured over wine and beef broth, put the cover on and shoved it in the oven for 2 hours.
So easy, but you get succulent braised ribs with a rich wine and onion gravy that’s hard to beat. I was right about the beef For the wine, don’t bother using an important Beaujolais. Beaujolais Village is fine.
Oven Braised Flanken Beef Ribs
2 slabs beef flanken ribs, cut into individual ribs
Salt and pepper
1 heaping tbsp Emeril’s essence
1/2 cup flour
2 tbsp olive oil
1 onion, halved and sliced
3-4 garlic cloves, slivered
10 sprigs of fresh thyme
1 cup beef broth
1 cup Beaujolais Village
Season the ribs with salt and pepper. Mix the essence with the flour, dredge the ribs, then, in an oven proof pan, brown in the olive oil. Remove and set aside. Add the onion and garlic to the pan and cook until the onion is just soft, then add the ribs with the thyme and stir. Pour first the beef broth over the top of the ribs and then the wine. Cover and roast in a 375 F oven for two hours.
Wine suggestion: Might as well finish off the Beaujolais