These oven baked 4-ingredient beef short ribs are the kind of supper that reminds me why simple cooking has lasted through generations. When a tough cut of beef meets a slow oven and a handful of pantry staples, something mighty fine happens: the meat turns tender, the sauce cooks down dark and glossy, and the whole kitchen smells like Sunday dinner in the country. It is a thrifty, old-fashioned sort of dish, the kind you make when you want hearty comfort without a lot of fuss.
Serve these rich short ribs with mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of that savory sauce. A side of green beans, roasted carrots, or simple corn makes a nice Midwestern plate, and if you want to round it out for company, set out warm dinner rolls and a crisp salad with a tart dressing.
Oven Baked 4-Ingredient Beef Short Ribs
Servings: 4 to 6
Ingredients
3 to 4 pounds beef short ribs
1 envelope dry onion soup mix
1 cup chili sauce
1 cup grape jelly
Directions
1. Preheat the oven to 325°F. Lightly grease an oval stoneware baking dish or a 9x13-inch baking dish.
2. Arrange the beef short ribs in the baking dish in a single layer, fitting them snugly.
3. In a medium bowl, stir together the dry onion soup mix, chili sauce, and grape jelly until well combined.
4. Pour the sauce evenly over the short ribs, turning the pieces once if needed so they are well coated.
5. Cover the dish tightly with foil and bake for 2 1/2 hours, or until the ribs are very tender.
6. Uncover and bake 20 to 30 minutes more, spooning the sauce over the ribs once or twice, until the tops are caramelized and the sauce is thick and bubbling. Let rest 10 minutes before serving.
Variations & Tips
Slow Cooker Method: If you would rather not turn on the oven all afternoon, place the ribs in a slow cooker, pour over the mixed sauce, and cook on low for 7 to 8 hours. The flavor will stay rich and cozy, though the top will not caramelize quite the same unless you transfer them to a baking dish and broil briefly at the end.
Less Sweet Sauce: If you prefer a sauce that leans more savory than sweet, reduce the grape jelly to 1/2 cup and add a splash of water. That keeps the glaze from getting too sticky while still giving the ribs their signature glossy finish.
Make-Ahead Tip: These short ribs are mighty good made a day ahead. Cool them, refrigerate right in the dish, and warm them gently the next day at 300°F, covered, until heated through. The flavor settles in overnight, and the sauce often tastes even better the second time around.
Serving Tip: If there is a lot of fat in the dish after baking, simply spoon some off before serving. Then ladle the remaining sauce over potatoes, noodles, or rice, because that is too good to waste.