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1
Adjust the rack to the bottom third of the oven and preheat to 325 degrees F.
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2
Add the chiles to a medium bowl and cover with the boiling water.
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3
Let steep for 20 minutes.
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4
Sprinkle the short ribs generously on both sides with salt and pepper.
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5
Heat the olive oil in a large Dutch oven over medium-high heat until just under smoking hot.
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6
Add the short ribs in batches, leaving some room between each of them so they sear evenly, and cook until well browned, about 7 minutes per side (14 to 15 minutes per batch).
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7
Remove the short ribs to a platter in a single layer (no stacking) and repeat with the second batch.
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8
Meanwhile, add the chile peppers with water, chicken stock, tomato paste, garlic, onions and a dash of salt to a blender, and mix until blended together.
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9
Once the second batch of meat is seared, remove and set aside.
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10
Add the hard cider to the Dutch oven and scrape the brown bits left from the meat off the bottom of the pot.
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11
Pour the onion mixture into the pot and turn the heat up to high.
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12
Add the balsamic and rosemary sprigs and boil together for 2 to 3 minutes.
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13
Return the short ribs and any juice that may have accumulated on the platter back into the pot.
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14
Cover tightly with a lid and braise in the oven until the ribs are tender, about 2 1/2 hours.
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15
Place the ribs on a platter covered with foil to keep warm.
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16
Put the Dutch oven on the stovetop over high heat and reduce the braising liquid until thick and saucy, 20 minutes.
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17
Add the ribs back to the pot before serving to coat with the reduced liquid.
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18
Place the ribs on plates and ladle the sauce over the top.
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19
Sprinkle with chopped parsley for garnish.
