Ingredients:
6 bone-in short ribs
6 tbsp olive oil, divided
1 large onion, chopped
2 cups carrots, cut into rounds
2 celery stalks, chopped
2 cups cider
2 tbsp flour + 2 tbsp water
1 cup broth (enough to almost cover ribs)
8 sprigs fresh thyme
3 bay leaves
1 apple, sliced into 16ths
Preheat the oven to 350 degrees Fahrenheit.
Season the short ribs liberally with salt and pepper
Heat a dutch oven or thick bottomed pan over medium-high heat on the stove. Coat with 3 tbsp olive oil.
Once the oil has heated, add the short ribs into the pan. Do this in two rounds if necessary so as not to crowd the meat. Allow the short ribs to brown on all sides. When done, remove to a plate and set aside.
Once the meat is browned, add 3 more tbsp of oil in the pan. Put all vegetables in the pan and allow to cook for 5-10 minutes, until the onions begin to turn translucent.
Pour the cider in with the vegetables, cover, and bring to a boil.
In a small bowl, mix 2 tbsp flour with water until a paste forms. Add this paste to the cider. Turn down the heat, bringing the cider to a simmer, and allow the cider to simmer for 2 minutes.
Put the short ribs in the dutch oven and add the beef broth, thyme, and bay leaves. Season again with salt, tasting the liquid and reseasoning if necessary.
Put the lid on the dutch oven and place in the oven. Cook for 2 hours.
When the 2 hours is up, turn the oven to 325 and add the apples in with the broth. Use tongs to rotate the short ribs, making sure that the parts that were out of the broth are now covered. Return the dutch oven to the oven and cook with the lid off for another 40 minutes. When it is done, the meat should be tender and easily removed from the bone.
Remove the meat from the oven, cover with lid, and let rest for 20 minutes before eating. Enjoy!
