June Comfort: Just 5 ingredients. I make it when I want dinner handled hours ahead before spending the warm afternoon out in the yard.

This 5-ingredient slow cooker short rib recipe is built for those early summer days when you want dinner quietly taking care of itself while you’re out in the yard. Short ribs, a cut with deep roots in both Midwestern pot roasts and Korean braises, are loaded with connective tissue that melts into silky richness during a long, gentle cook. Here, we lean into that natural flavor instead of burying it in a long ingredient list: just beef, a good savory base, a touch of tomato, and a little sweetness to help everything caramelize into that deep mahogany gloss you see when you lift the lid. It’s a practical, low-effort way to get restaurant-style results with minimal prep and a slow cooker doing the work while you’re off enjoying the warm afternoon.

Serve these slow cooker short ribs spooned over creamy mashed potatoes, polenta, or buttered egg noodles so they can soak up the rich juices. A simple green side—like a crisp salad with a tart vinaigrette, steamed green beans, or roasted asparagus—balances the richness. A baguette or crusty country bread is handy for mopping up the sauce. If you enjoy wine, a medium-bodied red such as a Côtes du Rhône or a California Zinfandel pairs nicely with the caramelized, beefy flavors.

Servings: 4

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

Pat the raw beef short ribs dry with paper towels. This helps them brown better and reduces excess moisture in the slow cooker.

Season the short ribs on all sides with the kosher salt and black pepper, pressing the seasoning lightly into the meat so it adheres.

Optional but recommended for deeper flavor and color: In a large skillet over medium-high heat, sear the seasoned short ribs in a thin film of oil (not included in the 5 ingredients) for 2 to 3 minutes per side, until deeply browned. Work in batches so you don’t crowd the pan. Transfer the browned ribs to the slow cooker as they’re ready.

In a measuring cup or small bowl, whisk together the beef broth and barbecue sauce until smooth. This simple mixture will serve as both cooking liquid and glaze, concentrating as it cooks.

Place all the seasoned (and, if you chose, seared) short ribs in the slow cooker in an even layer, meaty sides facing down as much as possible. Pour the beef broth and barbecue sauce mixture evenly over the ribs, turning them once to lightly coat.

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 pulls away from the bones with little resistance. Cooking on LOW will usually give you the most succulent, shreddable texture.

Once the ribs are tender, tilt the slow cooker insert slightly and spoon off some of the excess fat from the surface of the cooking liquid. This makes the juices taste cleaner and keeps the dish from feeling too heavy.

For a more caramelized, mahogany finish (to match the look of slow-roasted ribs), carefully transfer the cooked short ribs to a foil-lined sheet pan, spoon a bit of the slow cooker juices over the top, and broil on high for 3 to 5 minutes, watching closely, until the edges are slightly charred and glossy. Return the ribs to the slow cooker and drizzle with more of the rich juices before serving.

Taste the cooking juices and adjust seasoning if needed, adding a pinch more salt or pepper to balance. Serve the short ribs hot, with plenty of the savory juices spooned over each portion.

You can tailor this minimalist recipe in several directions without disturbing the 5-ingredient spirit. For a subtle sweetness, choose a barbecue sauce with brown sugar or molasses; for more tang and brightness, pick a vinegar-forward sauce. If you prefer a lighter, less smoky profile, substitute tomato sauce or tomato puree for the barbecue sauce and add a splash of balsamic or red wine vinegar at the end (this stays within the spirit of 5 ingredients if you treat the vinegar as a finishing touch rather than a core component). If you like a thicker glaze, remove the cooked ribs to a plate, transfer the juices to a saucepan, and simmer on the stovetop for 5 to 10 minutes until reduced and glossy, then pour back over the ribs. For a make-ahead approach, cook the ribs fully, chill them in their juices, and reheat gently the next day; the fat will solidify on top, making it easy to remove for a leaner dish. Food safety tips: Always start with fully thawed short ribs—do not cook them from frozen in the slow cooker, as they may remain too long in the temperature “danger zone” (40°F to 140°F). Keep the lid on the slow cooker as much as possible so the internal temperature stays consistent. Ensure the ribs reach at least 190°F to 200°F in the thickest part for both safety and tenderness; collagen needs that higher temperature to fully break down. Refrigerate leftovers within 2 hours of cooking, store in a covered container, and use within 3 to 4 days, reheating to at least 165°F before serving.