These slow cooker 4-ingredient beef short ribs are the kind of cozy supper that makes the whole house smell wonderful long before dinnertime. This is a simple, hearty recipe with that old-fashioned comfort-food feel so many of us love, and it is especially nice for busy days when you want something rich and satisfying without standing over the stove. The slow cooker does the heavy lifting, and the short ribs turn tender with a deep savory sauce that tastes like you worked much harder than you did.
Serve these short ribs over mashed potatoes, buttered egg noodles, or fluffy rice so none of that rich sauce goes to waste. I also like them with roasted carrots, green beans, or a simple side salad to balance the richness, and a piece of warm crusty bread on the table is always a good idea for sauce-swiping.
Slow Cooker 4-Ingredient Beef Short Ribs
Servings: 6
Ingredients
3 to 4 pounds beef short ribs
1 envelope dry onion soup mix
1 cup barbecue sauce
1 can (10.5 ounces) condensed cream of mushroom soup
Directions
1. Place the beef short ribs in the slow cooker insert in an even layer.
2. In a medium bowl, stir together the dry onion soup mix, barbecue sauce, and condensed cream of mushroom soup until well combined.
3. Pour the sauce over the short ribs, making sure they are well coated.
4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the meat is very tender and nearly falling off the bone.
5. Gently spoon some of the sauce over the ribs before serving, and serve hot with mashed potatoes, noodles, or rice.
Variations & Tips
For extra flavor: If you have a few extra minutes, brown the short ribs in a skillet before adding them to the slow cooker. This is not required, but it gives the finished dish even more rich, deep flavor and a darker color.
For a smoother sauce: If you want the sauce silkier for serving over potatoes or rice, remove the cooked ribs carefully and whisk the sauce in the slow cooker before spooning it over the top.
For picky eaters: Use a sweeter barbecue sauce if your family prefers a less savory finish. Once the ribs are cooked, you can also pull the meat from the bones and serve it shredded over mashed potatoes or buttered noodles for an easier family-style meal.
Make-ahead tip: These short ribs reheat beautifully. Store leftovers with plenty of sauce, then warm them gently the next day so the meat stays moist and tender.