Braised BEEF Flanken RIBS w/ Gravy & Wide Noodles

Table of Contents: BEEF

Be careful of any rib bones that detach from the rib meat.  They can be very sharp!


Since the beef ribs are a cheap cut of chuck, it requires a long cooking time to make the meat tender.  It is best to make the recipe early in the day, or the day before serving to be able to refrigerate until completely cold.   When the pot of ribs and gravy are cold, remove

excess fat and discard.  Then, you will have wonderful tasting natural gravy to serve over the noodles.  Re-heat the ribs and the gravy when ready to serve.  Quite honestly, the next time I make this recipe, I am going to use another cut of beef ribs.  I think I'll use short ribs


1 T. extra virgin olive oil

1 large clove elephant garlic or 3 large cloves regular garlic, minced then crushed

2 ½ to 3 lbs. beef flanken ribs


Freshly ground black pepper

3 cups water

1 T. soy sauce

2 large onions, coarsely chopped

12 oz. package wide egg noodles





In a Dutch oven, heat the olive oil and garlic to hot, but not smoking; then add the ribs.  Keeping the heat high, stir the ribs to brown both sides of all the ribs.  As soon as ribs are browned, lower heat to simmer and salt and pepper the ribs.


Add the water, soy, and onions and cover.  Allow the pot to simmer for 3 hours, stirring occasionally.   Taste for salt and add, if needed.


When ready to serve, cook the wide noodles according to the package directions with salt.  Do not overcook; the noodles should be al dente not glue!  Drain immediately and serve covered with the ribs and the gravy.


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