# The Ingredients You'll Need:
→ 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, or to taste
13 - ½ teaspoon freshly ground black pepper
→ Fats
14 - 2 tablespoons olive oil
# Step-by-Step Instructions:
01 - Set oven temperature to 325°F.
02 - Pat beef short ribs dry with paper towels and season generously with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat; sear short ribs in batches until browned on all sides, about 8 minutes total. Transfer ribs to a plate.
04 - Add onions, carrots, and celery to the pot; cook stirring occasionally until softened and lightly browned, about 6 minutes. Add garlic and cook an additional minute.
05 - Stir in tomato paste and cook for 2 minutes to deepen flavor.
06 - Pour in apple cider and beef broth, scraping browned bits from the pot bottom.
07 - Nestle short ribs amongst vegetables; add thyme, rosemary, and bay leaves.
08 - Bring mixture to a simmer, cover, and transfer to the oven.
09 - Braise ribs for 2½ to 3 hours until meat is fork-tender and nearly falling off the bone.
10 - Remove ribs and vegetables to a platter. Skim excess fat from sauce, discard herb stems and bay leaves, reduce sauce on stovetop if desired, and spoon sauce over ribs when serving.
