These cross-cut strips of chuck with bone are often used in slow-cooked dishes. But their shape and inexpensive cost per pound (about $4) made them the chef's choice, especially when served on a bed of store-bought nan to soak up their juices and topped with an onion-mushroom mixture.
Flanken-style ribs and the packaged nan are available at larger Giant stores.
- 6 flanken-style beef chuck ribs (about 2 to 2 1/4 pounds total and about 1/2-inch thick; see headnote)
- 1 1/2 teaspoons salt, plus more to taste
- 1 1/2 teaspoons freshly ground black pepper, plus more to taste
- 1 8.8-ounce package garlic or plain tandoori naan (indian flatbread), such as Fabulous Flats brand (2 pieces; see headnote)
- 1 to 2 tablespoons good-quality olive oil, plus more to taste
- 1 to 2 tablespoons unsalted butter
- 1 small white onion, finely chopped (about 3/4 cup)
- 3 to 4 ounces baby bella (cremini) mushrooms, washed, patted dry then cut lengthwise into thin slices; cut the slices into julienne (very thin strips; about 1 1/4 cups)
- 1/2 cup dry white wine, such as sauvignon blanc
- 1/4 cup finely chopped chives or flat-leaf parsley
Season the ribs on both sides with the salt and pepper. Have ready 1 or 2 large serving platters.
Stack the 2 large pieces of nan on top of each other, then cut into 3 long pieces of equal size (roughly the same size as the flanken-style ribs) to form 6 pieces. Place on the platters.
Heat the oil and butter in a large skillet over medium-high heat. Add 3 of the ribs and cook for 10 to 12 minutes total (for medium-rare; or cook longer as desired), turning them over halfway through when they have browned.
Transfer the 3 flanken-style ribs to rest on 3 of the similiarly sized pieces of nan.
Repeat the process; seasoning, cooking and arranging the remaining meat on the nan, adding oil and butter to the skillet as needed.
Return the skillet to medium-high heat; add the onion, mushrooms and wine. Cook for 5 to 7 minutes, stirring often, until the mushrooms have softened and the onion is barely translucent, but still has some crunch. Taste and season with salt and pepper as needed; drizzle with oil as needed. Remove from the heat, then add the chives or parsley and stir to combine.
Divide the mixture evenly on top of each portion of ribs and nan; serve warm.
From chef Jacques Pepin.
Tested by Jacques Pepin.
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