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1
Liberally salt and pepper the short ribs and set them aside for at least 30 minutes or overnight.
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2
Preheat the oven to 325 degrees F.
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3
In a large Dutch oven or ovenproof saute pot, add 2 tablespoons of the olive oil and set over medium-high heat.
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4
When the oil is hot and rippling, add the short ribs, making sure all of the ribs are touching the bottom of the pot.
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5
(Do not stack the ribs.)
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6
Brown for 2 minutes, then turn each rib over to brown the other side.
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7
Continue working in this fashion until all sides are browned.
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8
Remove the short ribs from the pot, reserving them on a plate.
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9
Reduce the heat to medium and adding the onion, carrots, and celery.
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10
Cook stirring often, until the vegetables begin to brown and stick to the bottom of the pot, about 5 minutes.
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11
Deglaze the pot with half of the hard apple cider, stirring the bottom to scrape up all the brown bits.
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12
The cider will foam up, which is okay.
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13
Return the ribs to the pot, nestling them in with the vegetables so they are on the bottom Add the remaining hard apple cider, the bay leaf, rosemary, and thyme; the cider should cover the ribs fully.
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14
If not, add a cup or two of water to cover.
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15
Bring to a boil, then cover the pot and put it in the oven.
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16
Bake until the meat falls off the bone and shreds easily with a fork, about 3 hours.
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17
While the ribs are braising, check them every 30 minutes or so to be sure the braising liquid doesnt evaporate; replace with stock or water as needed.
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18
You want the ribs to be just covered in liquid at all times.
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19
After 2 1/2 hours, remove the pot from the oven and strain out the vegetables using a slotted spoon, draining off the stock.
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20
Drain well or the vegetables will not brown.
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21
Transfer the vegetables to a roasting pan in a single layer, and add the remaining tablespoon of olive oil, stirring to coat.
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22
Replace the pot m the oven along with the vegetable pan; roast until the vegetables are crisp and brown, about 30 minutes.
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23
To prepare the slaw.
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24
Put the apple in a small bowl and toss with the basil, lime juice, and a pinch of salt and pepper.
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25
Stir to combine and adjust the salt as needed.
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26
Set aside until youre ready to serve
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27
Remove the roasted vegetables and short ribs from the oven.
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28
Place the short ribs in the center of a serving platter and position the roasted vegetables around them.
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29
Set the pot on the stovetop over high heat.
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30
Boil, reducing the liquid down to a gravy, for 12 to 15 minutes, or until the consistency is to your liking.
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31
Strain the gravy and pour over the ribs.
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32
Sprinkle apple slaw over the ribs and serve immediately.
