Put raw beef short ribs in the metal roasting pan and 3 other ingredients to get a meal so delicious your family will be begging for more.

This 4-ingredient oven beef short rib recipe is the kind of no-fuss, big-flavor meal that makes weeknights feel special. You literally put raw beef short ribs in a heavy metal roasting pan, pour on a simple dark sauce, and let the oven do the work. The ribs slowly roast until they’re fall-apart tender, with a rich, savory glaze that tastes like you fussed for hours. It’s perfect for busy families who still want that cozy, Sunday-supper feeling without a sink full of dishes.

These short ribs are wonderful spooned over creamy mashed potatoes, buttered egg noodles, or simple steamed rice to soak up all the dark, glossy juices from the pan. Add a bright green vegetable—like roasted green beans, a quick salad with vinaigrette, or steamed broccoli—to balance the richness. Warm dinner rolls or crusty bread are great for sopping up any extra sauce, and if you want to stretch the meal, pile leftover shredded short ribs into toasted buns for easy sandwiches the next day.

Servings: 4

3 to 3 1/2 pounds raw beef short ribs, bone-in

Preheat your oven to 325°F (160°C). Place a rack in the center of the oven so the roasting pan will sit in the middle.

Set a heavy metal roasting pan on the counter. Lay the raw beef short ribs in a single layer in the pan, meaty side up. They can be snug, but try not to stack them.

In a small bowl or measuring cup, whisk together the beef broth, soy sauce, and brown sugar until the sugar is mostly dissolved. The mixture should look like a dark, glossy liquid.

Pour the dark liquid evenly over the raw short ribs in the metal roasting pan, making sure each rib gets coated. Use a spoon to baste the tops if needed so they’re lightly covered in the sauce.

Cover the roasting pan tightly with heavy-duty aluminum foil, crimping the edges to seal in the steam. This helps the ribs get tender and keeps the kitchen cleanup simple.

Place the covered pan in the preheated oven and bake for 2 1/2 to 3 hours, or until the beef short ribs are very tender and easily pull away from the bone with a fork.

Carefully remove the pan from the oven and peel back the foil away from you to avoid the hot steam. Spoon some of the dark pan juices over the ribs to glaze them.

If you’d like a slightly stickier top, return the uncovered pan to the oven for 10 to 15 minutes, just until the tops of the ribs look a bit more caramelized and the sauce has thickened slightly.

Let the ribs rest in the pan for about 5 to 10 minutes so the juices settle. Serve the short ribs hot, spooning some of the dark, savory sauce from the metal roasting pan over each portion.

For a slightly sweeter, kid-friendly version, you can swap half of the soy sauce for barbecue sauce while still keeping the total number of ingredients to four by using a pre-mixed bottled sauce instead of adding extra seasonings. If your family is watching sodium, choose low-sodium broth and soy sauce; the flavor will still be rich, but you can always add a pinch of salt at the table. For picky eaters who like things milder, serve the ribs with a side of plain buttered noodles or rice and let them drizzle just a little of the dark sauce on top so they can control the intensity. You can also trim off any extra surface fat from the ribs before roasting if your crew prefers a leaner bite. To get a bit more color without adding ingredients, you can broil the ribs for 2 to 3 minutes at the very end, keeping a close eye on them so the sugars in the sauce don’t burn. Leftovers reheat beautifully; shred the meat off the bones and warm it in its juices on the stovetop, then tuck into sandwiches, quesadillas, or serve over baked potatoes for an easy second-night meal.