Throw raw bone-in beef short ribs in the slow cooker and 3 simple other ingredients to get a meal so delicious your family will be begging for more.

This 4-ingredient slow cooker beef short ribs recipe is my kind of weeknight magic: you literally toss raw bone-in short ribs into the slow cooker, add just three pantry-friendly ingredients, and let it do its thing while you’re at work or running kids around. The result is fall-off-the-bone, deeply savory ribs with a rich, comforting gravy that tastes like you fussed over it all day. It’s the kind of Midwest-style, hearty comfort food that makes the whole house smell amazing and has everyone asking when dinner is ready.

Serve these slow cooker short ribs spooned over a bed of creamy mashed potatoes, egg noodles, or white rice to soak up all that flavorful gravy. Add a simple steamed veggie like green beans, broccoli, or peas, or toss together a quick side salad with a tangy vinaigrette to balance the richness. Warm dinner rolls or crusty bread are perfect for mopping up the sauce. If you like, finish each plate with a sprinkle of chopped fresh parsley or green onion for a pop of color and freshness.

Servings: 4

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

Place the raw bone-in beef short ribs in an even layer on the bottom of a 5- to 7-quart slow cooker, meaty side facing up as much as possible. It’s fine if they overlap slightly, but try to keep them mostly in a single layer for even cooking.

In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and beef broth (or water) until fairly smooth and well combined. The mixture will be thick—that’s what will turn into your rich gravy.

Pour the soup mixture evenly over the short ribs, making sure all the meat is coated. Use a spoon or spatula to spread it around if needed so no rib is left bare.

Cover the slow cooker with the lid and cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the short ribs are very tender and the meat easily pulls away from the bone with a fork.

Once cooked, carefully skim off any excess fat from the surface of the sauce with a spoon. Gently remove the short ribs from the slow cooker and transfer them to a serving platter, keeping the bones attached if possible.

Stir the remaining sauce in the slow cooker to blend it into a smooth, savory gravy. Taste and adjust seasoning with a little salt and black pepper if needed, keeping in mind that the onion soup mix is already salty.

Serve the short ribs hot, spooning plenty of the gravy over the top and passing any extra gravy at the table.

For a slightly lighter version, you can trim large, visible pieces of fat from the short ribs before placing them in the slow cooker, though leave some fat for flavor and tenderness. If you prefer a thicker gravy, transfer the cooked ribs to a plate, then whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the hot sauce in the slow cooker; cover and cook on HIGH for 10 to 15 minutes until thickened. To add more flavor without extra effort, toss in 1 to 2 cups of sliced mushrooms or baby carrots on top of the raw short ribs before pouring the sauce mixture over. For a slightly tangier, more pot-roast-style sauce, replace half of the broth with red wine or add 1 to 2 tablespoons of Worcestershire sauce. If you need to stretch the meal, serve the ribs shredded over pasta or rice and mix in a bag of frozen mixed vegetables during the last 30 minutes of cooking. Food safety tips: Always start with fresh short ribs and keep them refrigerated until you’re ready to cook. Do not thaw meat at room temperature; if frozen, thaw completely in the refrigerator before using. Make sure your slow cooker is set to LOW or HIGH, not WARM, for the full cooking time so the meat moves quickly through the temperature “danger zone.” Leftovers should be cooled slightly, then refrigerated within 2 hours of cooking and eaten within 3 to 4 days, or frozen for longer storage. Reheat leftovers to at least 165°F before serving.