We are still having everything apple up here in Vermont, so why not grassfed beef short ribs? They are on sale this week, and this recipe calls for slow cooking them in fresh apple cider as well as with fresh quartered apples, so there will be no shortage of depth and sweetness in these ribs. Begin by searing your seasoned and flour coated short ribs (this recipe uses approximately five pounds) in a Dutch oven (or oven proof vessel) on high heat in the oven. Then, remove the short ribs and add in a tablespoon of butter, a half cup of apple cider, four chopped yellow onions and salt and pepper. Cook for 5-10 minutes or until most of the cider has evaporated and then add in some fresh thyme, 1-2 cups more of apple cider, two cups of chicken broth, six chopped carrots and six cloves of chopped garlic. Place the short ribs back in the dish, arranging the chopped apple around them and then roast for up to three hours until the meat is falling off the bone. Serve over mashed potatoes and enjoy!