# Components:
→ Meats
01 - 3 lbs bone-in beef short ribs
→ Vegetables
02 - 2 medium yellow onions, sliced
03 - 3 medium carrots, peeled and cut into 1-inch pieces
04 - 2 celery stalks, chopped
05 - 4 cloves garlic, minced
→ Liquids
06 - 2 cups apple cider (not apple cider vinegar)
07 - 1 cup beef broth
08 - 2 tablespoons tomato paste
→ Spices & Herbs
09 - 2 sprigs fresh thyme
10 - 2 sprigs fresh rosemary
11 - 2 bay leaves
12 - 1 teaspoon salt, to taste
13 - 0.5 teaspoon freshly ground black pepper
→ Fats
14 - 2 tablespoons olive oil
# Directions:
01 - Set oven to 325°F.
02 - Pat short ribs dry with paper towels and season liberally with salt and pepper.
03 - Heat olive oil in a large oven-safe pot over medium-high heat. Brown short ribs in batches for about 8 minutes total, ensuring all sides are seared. Remove and set aside.
04 - Add onions, carrots, and celery to pot. Cook, stirring occasionally, until softened and lightly browned, approximately 6 minutes. Add garlic and cook for 1 more minute.
05 - Stir in tomato paste and cook for 2 minutes to deepen flavor.
06 - Pour in apple cider and beef broth, scraping up browned bits from the bottom.
07 - Return short ribs to pot, nestling among vegetables. Add thyme, rosemary, and bay leaves.
08 - Bring liquid to a simmer, cover pot and transfer to oven. Cook for 2.5 to 3 hours until meat is tender and nearly falling off the bone.
09 - Remove ribs and vegetables to a serving platter. Skim excess fat from sauce, discard herb stems and bay leaves. Reduce sauce on stovetop if thicker consistency is desired.
10 - Ladle braising sauce over ribs and vegetables before serving.
