Set your oven to 325°F (160°C).

Lay the flanken roast on a board and pat it dry using paper towels. This helps it brown better later.

Rub the Salt and garlic powder all over — both sides and edges. Massage it a little; this simple seasoning forms the base flavor.

Place a heavy skillet or your roasting pan directly over medium-high heat. Add oil and wait until it’s hot but not smoking.

Lay the flanken roast bone-side down and sear for 3–4 minutes until golden brown. Flip and sear the other side too.

This is one of my favorite moments — the smell of browning meat, garlic, and oil tells you something good is happening.

Once both sides are nicely browned, remove the roast and set it aside.

In the same pan, add a touch more oil if needed.

Add the sliced shallots and garlic cloves. Stir and saute until they turn soft and fragrant.

Pour in the red wine, scraping up any browned bits stuck to the bottom — they’re full of flavor.

Add rosemary and honey, stir, and simmer for 2 minutes until slightly thickened.

This mixture becomes your shallot sauce — savory, slightly sweet, and aromatic.

Transfer your seared flanken roast into a roasting pan or baking pan.

Pour the shallot sauce over the meat, making sure some of it seeps between the bones.

Cover loosely with foil and roast in the oven for about 1 hour.

After an hour, remove the foil and continue roasting for another 25–30 minutes to develop a glaze and deepen the color.

You can baste occasionally with the sauce from the pan to keep it moist.

For the best texture, the internal temperature should reach about 130–135°F for medium-rare or 145°F for medium.

When done, take it out and let it rest for at least 10–15 minutes. This step matters — it helps the juices redistribute through the meat.

Slice between the bones for those rustic, hearty portions. Spoon over some of the shallot sauce, and you’re ready to serve!