3-Ingredient Sweet and Savory Short Ribs Recipe

If you’re craving a dish that’s both comforting and impressive without the fuss, these 3-Ingredient Sweet and Savory Short Ribs are your new best friend. Imagine tender, fall-off-the-bone ribs kissed by a rich glaze that balances deep umami with hints of natural sweetness—all achieved with just a handful of simple ingredients. This recipe is proof that minimalism in the kitchen can yield maximum flavor, making it perfect for a cozy weeknight dinner or your next special occasion.

Ingredients You’ll Need

Gathering just a few key components is all it takes to bring this dish to life. Each ingredient plays a crucial role: from building robust flavor to ensuring that melt-in-your-mouth texture and a glossy, irresistible finish.

• 3 pounds English-style bone-in beef short ribs: The star of the show, these ribs are beautifully marbled for tenderness and flavor.
• Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing the beef’s natural taste.
• 2 tablespoons olive oil: Perfect for searing the ribs to develop a rich brown crust and deepen flavor.
• 1 cup prune juice: Adds a subtle sweetness and complexity without overpowering the dish.
• 1 cup teriyaki sauce: Brings a savory glaze with hints of soy, garlic, and sweetness to perfectly complement the beef.

How to Make 3-Ingredient Sweet and Savory Short Ribs

Step 1: Prepare and Sear Your Short Ribs

Start by preheating your oven to 350°F. Season the short ribs generously with kosher salt and freshly ground black pepper—this foundation is key for robust taste. Heat olive oil in a Dutch oven or a large oven-safe pot over medium-high heat. Sear the short ribs on all sides until they develop a beautiful golden-brown crust, about 8 to 10 minutes total. This step locks in juices and creates those irresistible caramelized edges. Once browned, transfer the ribs to a plate to rest briefly.

Step 2: Braise Until Tender

Next, drain any excess fat from the pot to keep the sauce balanced. Add the prune juice, teriyaki sauce, and 1 1/2 cups of water to the pot, stirring to combine. Bring this mixture to a gentle simmer—this flavorful braising liquid will work its magic as your ribs cook low and slow. Return the ribs to the pot, making sure they’re nestled into the liquid. Cover the pot, place it in the preheated oven, and let the ribs braise for 2 to 3 hours, or until the beef is so tender it easily falls off the bone.

Step 3: Reduce the Sauce to a Glaze

When your ribs are perfectly tender, transfer them to a serving platter and tent with foil to keep warm. Place the pot with the braising liquid back on the stovetop over medium-high heat to boil. Cook uncovered until the liquid thickens to a beautiful glaze, about 12 to 15 minutes. Season this glaze with salt and pepper to taste, then generously spoon it over the ribs to finish. This step concentrates the flavors and creates that signature sweet and savory shine.

How to Serve 3-Ingredient Sweet and Savory Short Ribs

Garnishes

Enhance your dish with simple garnishes that bring color and a touch of freshness. Thinly sliced green onions or scallions add a nice crunch and mild onion flavor that cuts through the richness. Sprinkle some toasted sesame seeds for a hint of nuttiness and a visually appealing touch. A few sprigs of fresh cilantro or parsley can brighten the plate and balance the bold flavors.

Side Dishes

These ribs love to be accompanied by comforting, complementary side dishes. Creamy mashed potatoes or garlic butter mashed cauliflower soak up the luscious glaze beautifully. Steamed jasmine rice or sticky rice is an excellent choice to keep things light and let the ribs shine. For a vegetable option, roasted Brussels sprouts or a simple Asian-style slaw with crisp cabbage and carrots offer fresh texture and subtle acidity.

Creative Ways to Present

Want to impress your guests? Serve the ribs family-style on a large platter surrounded by colorful sides, allowing everyone to grab their favorites. Alternatively, try plating individual portions by placing a couple of ribs over a bed of rice or mashed potatoes, drizzling extra glaze on top, and finishing with the garnishes. For a more casual gathering, these ribs work wonders when shredded and tossed into soft buns for a scrumptious slider experience.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover ribs and the remaining glaze separately in airtight containers in the refrigerator. Properly stored, they will keep for up to 3 to 4 days and maintain their tenderness and rich flavor.

Freezing

This dish freezes beautifully! Place ribs and sauce in freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible. Frozen short ribs can last up to 3 months—perfect for planning ahead or saving a special meal for later.

Reheating

For the best texture, gently reheat ribs covered in a low oven (around 300°F) or in a covered skillet over low heat, adding a splash of water or broth to keep the meat moist. Microwave reheating works in a pinch; just be sure to cover the ribs and heat in short intervals to avoid drying out.

FAQs

Can I use a different type of juice instead of prune juice?

Absolutely! While prune juice gives a unique natural sweetness and depth, you can substitute with plum juice, apple juice, or even grape juice. Just keep the sweetness level in mind and adjust accordingly to maintain the balance with the teriyaki sauce.

Is bone-in essential for the short ribs?

Bone-in short ribs are preferred because the bones add extra flavor during braising and help keep the meat tender. That said, boneless short ribs can work if that’s what you have—just keep an eye on cooking time as it may be slightly shorter.

Can I make this recipe in a slow cooker?

Yes! After searing the ribs, transfer everything into a slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours until tender. Just remember to reduce the braising liquid into a glaze on the stovetop afterward to finish the sauce.

How do I know when the ribs are done?

The ribs are ready when the meat pulls away easily from the bone and feels very tender when pierced with a fork. This usually takes 2 to 3 hours in the oven at 350°F but can vary depending on your oven and rib thickness.

Can I double this recipe for a larger crowd?

Definitely. Just make sure your pot or Dutch oven is large enough to hold the ribs comfortably. You may need to adjust the liquid amounts slightly and ensure ribs aren’t overcrowded for even cooking.

Final Thoughts

If you’re looking for a simple yet show-stopping dish, give the 3-Ingredient Sweet and Savory Short Ribs a try. The ease of preparation paired with the deep, comforting flavors makes this recipe a true crowd-pleaser and a reliable favorite for any occasion. Once you whip up this magic, you’ll wonder why it took you so long to discover how delicious effortless cooking can be!

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