This is the kind of no-fuss oven beef I leaned on when my kids were small and the farm chores ran long. You start with raw bone-in beef short ribs, tuck them right into a glass casserole dish, and add just four more everyday ingredients. Then the oven does the rest. It’s the sort of simple, stick-to-your-ribs Midwestern supper my mother made on chilly evenings, when the house smelled like slow-roasting beef and everybody wandered through the kitchen asking when it would be done. If you’re looking for a hands-off dinner that tastes like you fussed all afternoon, this is it.
These tender short ribs are wonderful spooned over mashed potatoes or buttered egg noodles so all those savory juices have somewhere to go. A simple side of green beans, peas, or a tossed salad balances the richness. Warm dinner rolls or thick slices of country bread are perfect for mopping up the pan drippings. For a true old-fashioned Midwest supper, finish the meal with something simple and sweet like applesauce or a scoop of vanilla ice cream.
5-Ingredient Oven Beef Short RibsServings: 4
Ingredients
3 pounds raw bone-in beef short ribs
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
1/2 cup water
1 tablespoon Worcestershire sauce
Directions
Preheat your oven to 325°F (165°C). Place a rack in the center of the oven so there is room for your glass casserole dish.
Lay the raw bone-in beef short ribs in a single layer in a 13x9-inch glass casserole dish. If some pieces are thicker, tuck them toward the center so they cook evenly.
In a medium bowl, stir together the condensed cream of mushroom soup, dry onion soup mix, water, and Worcestershire sauce until well combined. The mixture will be thick and creamy.
Pour the soup mixture evenly over the short ribs, using a spatula or spoon to spread it so all the meat is coated. The ribs do not need to be submerged; just make sure each piece has some sauce on it.
Cover the glass casserole dish tightly with heavy-duty aluminum foil, crimping the edges to seal in the steam. This helps the beef become very tender and keeps the sauce from drying out.
Place the covered dish in the preheated oven and bake for 2 1/2 to 3 hours, or until the short ribs are very tender and the meat pulls away easily from the bone. Avoid opening the oven too often so you don’t lose heat.
Carefully remove the dish from the oven and let it rest, still covered, for 10 to 15 minutes. This allows the juices to settle and makes the ribs easier to serve.
Peel back the foil away from you to avoid the hot steam. Skim off any excess fat that has risen to the top of the sauce with a spoon, if desired.
Serve the short ribs hot, spooning the rich pan gravy over the meat and your chosen side, such as mashed potatoes or noodles.
Variations & Tips
You can tuck a few peeled carrot chunks or halved baby potatoes around the ribs before pouring on the sauce if you’d like a built-in side dish, though this will stretch the recipe beyond five ingredients. For a deeper flavor, add a splash of red wine in place of some of the water, or swap cream of mushroom soup for cream of celery or cream of onion. If you prefer less salt, choose a reduced-sodium condensed soup and a low-sodium onion soup mix, and taste the finished sauce before adding any extra seasoning. To make this in a smaller glass dish, simply halve the recipe and check for tenderness around the 2 to 2 1/2 hour mark. Leftovers reheat well, and the flavors often deepen by the next day; cool promptly, refrigerate within 2 hours, and use within 3 to 4 days. For food safety, always start with fresh, fully thawed short ribs; do not bake from frozen in this recipe, as the center may stay at an unsafe temperature too long. Bake covered at 325°F until the meat reaches at least 145°F, though for tenderness you’ll likely be closer to 190–200°F by the time it is done. Handle the hot glass casserole dish carefully, avoiding sudden temperature changes (like setting it straight from the oven onto a wet or cold surface) to prevent cracking.
