Braised Flanken Ribs

Salt ribs generously.

Brown them hard in a Dutch oven. Don’t crowd the pan.

Remove ribs.

Sauté onion + carrot in the drippings.

Add garlic, then tomato paste. Cook until it darkens.

Deglaze with wine. Scrape up the good bits.

Add stock + herbs.

Return ribs (liquid should mostly cover them).

Cover and braise at 325°F for about 1.5–2 hours.

They’re done when the meat pulls easily from the bone but still holds together.

Serve over mashed potatoes, polenta, or wide noodles. Spoon that sauce like you’re not paying for it.