# What You'll Need:
→ Meats
01 - 3.5 pounds bone-in beef short ribs, well trimmed
→ Vegetables
02 - 2 medium yellow onions, sliced
03 - 3 medium carrots, peeled and sliced into thick rounds
04 - 2 celery stalks, sliced
05 - 4 garlic cloves, smashed
→ Liquids
06 - 2 cups apple cider (not hard cider)
07 - 1 cup beef broth
08 - 2 tablespoons apple cider vinegar
→ Aromatics & Herbs
09 - 2 bay leaves
10 - 4 sprigs fresh thyme or 1 teaspoon dried thyme
11 - 2 sprigs fresh rosemary or 1/2 teaspoon dried rosemary
→ Spices & Seasonings
12 - 2 tablespoons olive oil
13 - 1 tablespoon tomato paste
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon freshly ground black pepper
# Steps to Follow:
01 - Preheat the oven to 325°F (160°C).
02 - Pat beef short ribs dry and season all sides generously with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the short ribs on all sides, about 2–3 minutes per side, then transfer to a plate.
04 - Reduce heat to medium. Add onions, carrots, and celery to the pot and cook, stirring occasionally, until softened and golden, 6–8 minutes.
05 - Stir in garlic and tomato paste; cook for 1 minute until fragrant.
06 - Pour in apple cider, scraping up browned bits from the bottom. Add beef broth and apple cider vinegar.
07 - Return short ribs and any accumulated juices to the pot. Add bay leaves, thyme, and rosemary.
08 - Bring to a gentle simmer. Cover, transfer to preheated oven, and braise for 2.5 hours or until meat is very tender and nearly falling off the bone.
09 - Remove pot from oven. Skim excess fat from surface. Discard bay leaves and herb stems. Serve short ribs with braised vegetables and pan juices over mashed potatoes or creamy polenta if desired.
