Drop raw beef short ribs in the slow cooker and 4 other ingredients to get a meal so delicious your husband will be begging for more.

This 5-ingredient slow cooker beef short rib feast is built for those Father’s Day afternoons when you want something deeply comforting, hands-off, and absolutely packed with flavor. We start exactly as the headline promises: raw beef short ribs go straight into the slow cooker, followed by just four pantry-friendly ingredients that melt together into a rich, glossy sauce. Short ribs have roots in European and Korean home cooking alike, prized for their marbling and connective tissue that become silky and tender with low, slow heat. This version leans classic Midwestern comfort: savory, a little sweet, and perfect for piling onto plates for a family celebration.

Serve the short ribs spooned over mashed potatoes, buttered egg noodles, or creamy polenta so all that sauce has something to soak into. A crisp green salad with a tangy vinaigrette or simple steamed green beans balances the richness nicely. Warm dinner rolls or crusty bread are excellent for mopping up the juices, and if you’re pouring drinks, a bold red wine, a malty beer, or iced tea all play well with the deep, beefy flavors.

Servings: 4

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

Place the raw beef short ribs in an even layer on the bottom of a 5- to 6-quart slow cooker. The bones can overlap slightly, but try to keep most of the meat in a single layer so it cooks evenly. This is your base layer and the starting point for all the flavor.

In a medium bowl, whisk together the beef broth, barbecue sauce, soy sauce, and brown sugar until the sugar is mostly dissolved and the mixture is smooth. Taste the mixture; it should be savory with a gentle sweetness. Remember the flavors will concentrate as they cook.

Pour the sauce mixture evenly over the raw short ribs in the slow cooker, making sure each piece is lightly coated. Use a spoon to nudge the ribs so some of the sauce gets underneath and between them. No searing is needed; the slow cooker will handle the browning flavors over time.

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. The meat should pull away from the bones easily with a fork and the connective tissue should be soft and gelatinous, not chewy.

Once the ribs are tender, use a large spoon to skim off some of the excess fat that has risen to the top of the cooking liquid. Carefully transfer the short ribs to a serving platter, keeping the bones attached if possible for presentation.

If you prefer a slightly thicker sauce, ladle 1 1/2 to 2 cups of the cooking liquid into a small saucepan and simmer over medium heat for 5 to 10 minutes, stirring occasionally, until it reduces and lightly coats the back of a spoon. Drizzle the reduced sauce over the ribs on the platter, and pass any extra at the table.

Taste and adjust seasoning at the end if needed. Because the soy sauce and barbecue sauce are already seasoned, you may not need extra salt; if you want more brightness, finish with a small splash of additional barbecue sauce or a few drops of soy sauce just before serving.

To add more depth without increasing the ingredient count, choose a barbecue sauce with a flavor profile you love—smoky, spicy, or even bourbon-style. You can also swap the brown sugar for honey or maple syrup for a slightly different sweetness. If you’d like a bit of heat, use a spicy barbecue sauce or a hot-and-spicy soy sauce so you stay within the 5-ingredient boundary. For a more pronounced umami note, use a darker, richer beef broth, or mix low-sodium broth with a splash of concentrated beef base (count that within your broth measurement so you still use only five ingredients). For a leaner version, you can trim visible external fat from the short ribs before cooking, but leave some fat and connective tissue so the meat stays moist. Food safety tips: Always start with fully thawed short ribs; do not cook from frozen in the slow cooker, as it can keep the meat in the temperature danger zone (40°F to 140°F) for too long. Keep the slow cooker covered while cooking and avoid lifting the lid frequently, which can drop the temperature and extend cooking time. Use a food thermometer if you’re unsure; beef should reach at least 145°F, though these ribs will typically cook well above that as they braise to tenderness. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat thoroughly until steaming hot before serving.