Layer the bottom of foil pan or roaster with sliced onions and garlic. Add flanken and remaining ingredients.
Cover well so liquid doesn’t evaporate. Bake at 350 degrees Fahrenheit for three to four hours or until meat is very tender.
Tips:
This can be used as a main dish instead of a roast.
Notes:
If you do not use onion soup mix on Pesach, mix three tablespoons sautéed onions with one teaspoon potato starch, spread over meat, for an “almost as good” substitute!
Description:
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
Easy
Easy
Easy
Easy
Easy
Medium
Easy
Medium
What Cooks Are Saying
6 global ratings
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion5 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
delicious! I make this every yom tov and we love it!
Can I make this in a crockpot over potatoes for the seder?
Yes!
Can I use Miami spare ribs for this recipe?
Flanken, Beef Short Ribs and Beef Spare Ribs are all actually the same piece of meat. The difference is in how it is cut. Feel free to experiment!
a winner!
It sure is! I made it for Yom Tov a number of times & it always went! No leftovers!
This recipe is easy and delicious! A real winner!
hi rachel!!!