These oven baked 3-ingredient brown sugar beef short ribs are the kind of low-effort, high-reward recipe that instantly earns a spot in the family favorites file. My uncle made a batch for Labor Day, and after one sticky, savory-sweet bite, I completely understood the hype. This is a practical Midwestern-style comfort dish: simple pantry ingredients, minimal prep, and the oven does most of the work while the ribs turn tender and richly caramelized.
Serve these short ribs with mashed potatoes, buttered egg noodles, baked beans, roasted green beans, or a simple coleslaw to balance the richness. If you're making them for a cookout or holiday spread, they also fit right in next to corn on the cob, potato salad, and soft dinner rolls for soaking up every bit of the glaze.
Oven Baked 3-Ingredient Brown Sugar Beef Short Ribs
Servings: 4 to 6
Ingredients
3 pounds beef short ribs
1 cup packed brown sugar
1 cup Italian-style salad dressing
Directions
1. Preheat your oven to 325°F. Line a rimmed baking sheet or baking dish with foil for easier cleanup, then arrange the beef short ribs in a single layer.
2. In a medium bowl, stir together the brown sugar and Italian dressing until combined. Pour the mixture evenly over the ribs, turning them if needed so they are well coated.
3. Cover the pan tightly with foil and bake for 2 1/2 to 3 hours, or until the ribs are very tender and the meat easily pulls away from the bone.
4. Remove the foil for the last 15 to 20 minutes of baking if you want a darker, stickier finish. Spoon some of the pan juices over the top before serving.
Variations & Tips
Make it ahead: These ribs reheat beautifully, which is a lifesaver on a busy weeknight. Bake them earlier in the day or the night before, then warm them covered in a low oven with a few spoonfuls of pan juices to keep them moist.
Sweeter glaze: If your family loves a stickier, more candied finish, sprinkle an extra 2 to 3 tablespoons of brown sugar over the ribs before the final uncovered bake. That little boost helps the top caramelize even more.
Use a baking dish: If you don't want any chance of the glaze bubbling over, use a deep baking dish instead of a sheet pan. Short ribs release a fair amount of juices as they cook, so a little extra depth can make oven cleanup easier.
Add balance: Even though this is a true 3-ingredient recipe, you can serve the finished ribs with a squeeze of lemon or a side of vinegar-based slaw to cut through the richness without changing the simplicity of the dish.