Step 1

Season the ribs. Preheat an oven to 325F. Flanken can either be left whole (4 bones per rib) or each rib can be cut in half for smaller portions (2 bones per rib) -- personal preference. Season flanken ribs on all sides generously with 1 Tbsp Kosher salt and ½ tsp black pepper.

Step 2

Brown the ribs. Heat a large dutch oven over high heat until very hot. Add 2-3 Tbsp canola oil then sear ribs until browned on both sides, about 6 minutes total. Transfer seared flanken to a plate and set aside while you repeat with remaining ribs. This will take multiple batches depending on the size of the pot. Set aside.

Step 3

Add the aromatics. To the hot pan, add onion and carrots, then cook 3-4 minutes, stirring often. Add minced garlic and cook 1 minute more, then stir in 1 Tbsp tomato paste.

Step 4

Deglaze the pan. Pour in 1 cup of red wine, then use a spatula to scrape any brown bits off the bottom of the pan. Allow wine to cook down for 1-2 minutes, then add 2 cups of beef stock and ¾ tsp ground cinnamon. Stir to combine.

Step 5

Return the meat to the pan. Return seared flanken ribs to the pan, then add prunes and rosemary. If the ribs are not mostly submerged in liquid, either add additional beef, chicken, or vegetable stock (if you have it) or cover with water. Just enough so the ribs are mostly submerged. They will cook down and shrink a bit as they cook!

Step 6

Braise until tender. Place a lid on top, then cook for 2½-3 hours, or until rib meat is tender and pulls gently away from the bones. Discard rosemary stems. Allow to cool slightly before serving.