Cider Braised Short Ribs with Caramelized Onions

Thinly slice the yellow onions

Chop the carrots

Smash the garlic cloves and chop the fresh thyme

Preheat the oven to 325° F

Season the short ribs with salt and pepper, then rub with flour to coat

Heat a large oven-safe Dutch Oven over high heat and sear the ribs on both sides

Remove the ribs to a plate and wipe the pot clean of grease

Add the butter and onions to the pot and cook until softened

Add 1/2 cup apple cider, season with salt and pepper, and continue cooking until the cider has evaporated and the onions are lightly golden

Add the thyme, then add the short ribs back to the pot

Add the remaining 1 1/2 cups cider, broth or wine, carrots, garlic, and bay leaves

Arrange the apples around the meat

Cover and roast in the oven until the short ribs are tender and falling off the bone

Remove the bay leaves

Serve the ribs over a bed of mashed potatoes, drizzled with the pan sauce and onions

Season the short ribs with salt and pepper, then rub with flour to coat

Heat a large Dutch Oven over high heat and sear the ribs on both sides

Add the butter and onions to the bowl of your crockpot, then place the ribs over the onions

Add thyme, apple cider, broth or wine, carrots, garlic, and bay leaves

Cover and cook on low for 7-8 hours or on high for 5-6 hours

During the last 1-2 hours of cooking, add the apples, arranging them around the meat

Remove the bay leaves

Serve the ribs over a bed of mashed potatoes, drizzled with the pan sauce and onions