This oven-baked Amish-inspired beef and tomato casserole is the kind of unfussy comfort food that earns a regular place in a summer dinner rotation, especially when you want something hearty with very little hands-on work. The combination of beef short ribs, canned fire-roasted tomatoes, and a few pantry staples slowly cooks into a rich, rustic braise with a homey character that feels old-fashioned in the best way, while the Dutch oven does most of the work.
Serve this casserole with buttered egg noodles, mashed potatoes, or thick slices of crusty bread to catch every bit of the tomato-rich sauce. It also pairs nicely with sweet corn, green beans, a cucumber salad, or simple coleslaw, and if you want a fuller spread, a cool glass of iced tea or lemonade balances the savory richness well.
Oven Baked 5-Ingredient Amish Beef and Tomato Casserole
Servings: 4 to 6
Ingredients
2 1/2 to 3 pounds beef short ribs
1 can (14 to 15 ounces) fire-roasted diced tomatoes
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 teaspoon kosher salt
Directions
1. Preheat the oven to 325°F. Pat the beef short ribs dry and arrange them in a single snug layer in a Dutch oven.
2. Scatter the sliced onion and minced garlic evenly over the ribs, then sprinkle with the salt.
3. Pour the fire-roasted tomatoes and all their juices over the top, making sure the tomatoes settle around the meat.
4. Cover the Dutch oven with its lid and bake for 2 1/2 to 3 hours, or until the short ribs are fork-tender and the sauce is rich. Let the casserole rest for 10 minutes before serving.
Variations & Tips
Add black pepper: If you want a slightly fuller seasoning profile while keeping the recipe very simple, add 1/2 teaspoon freshly ground black pepper before baking. It gives the tomatoes and beef a little extra warmth without changing the character of the dish.
Include a starch underneath: For a more casserole-like meal, nestle peeled potato chunks or a bed of cooked egg noodles into the sauce during the last 20 to 30 minutes of baking. This helps turn the braising liquid into a complete one-pot supper.
Choose meaty short ribs: Bone-in short ribs with good marbling give the best flavor and texture here. If your pieces are especially large, aim for a snug fit in the pot so the meat braises evenly and stays moist.
Skim the sauce if needed: After baking, spoon off excess fat from the surface before serving if you prefer a lighter finish. Short ribs naturally release quite a bit of richness, and this quick step keeps the tomato flavor bright.
Make it ahead: This casserole reheats beautifully, and the flavor often improves after a night in the refrigerator. Cool it completely, chill, then reheat gently in a 325°F oven until hot throughout.