Slow cooking in cider brings extra depth and sweetness to these ribs. Cooking potatoes and carrots at the same makes for time for a rich and nourishing meal.
5-6 lbs beef short ribs
3 T flour
1 T butter
2 cups cider
1 bunch fresh thyme
4 yellow onions
2 cups broth
6 carrots, chopped
6 cloves garlic, minced
1 apple, quartered
salt & pepper, to taste
Preheat oven to 350.
Generously season your ribs and coat in flour, then sear both sides in a hot cast iron dutch oven.
Remove the ribs to a plate and wipe the grease out of your pan.
Melt the butter, then add the onions, season, and cook until translucent, about 5 minutes.
Pour in 1/2 cup of the cider and cook another 5 minutes.
Return the meat to the pot, pour in the rest of the cider, and add the remaining ingredients.
Cover and cook in the oven for about 3 hours, or until the meat is falling off the bone.
Serve over polenta or mashed potatoes for a truly cozy meal.