Cider-braised short ribs

Last Sunday was our one year wedding anniversary! My husband had a pretty nasty cold, so we didn't do much that day. I wanted to make him a comforting and delicious dinner to sooth his cold and to celebrate the day -- and I also did not want to go to the store. 

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We bought some beef before our farmer's market closed to hopefully last us a few months. So I was looking around to see what I could make with what we had already. I found the short ribs and thought they'd be perfect for a slow-cooking comfort meal. 

I also found some apple cider in the refrigerator that was starting to get a little bubbly. I thought that it would be a really good flavor for slow-cooked beef and vegetables, and it was. I served it over rutabaga and potato puree (one of my new favorite side dishes) except this time I just mashed it. 

This recipe (with puree or other potato side dish) will serve four people (or two with lunch leftovers). 

Cider-braised short ribs
about 2 lbs beef short ribs
extra virgin olive oil
2 carrots, sliced
1 rib celery, minced
1/2 medium onion, diced
2 cloves garlic, minced
2 teaspoons flour 
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon honey
about 1 cup apple cider
about 2 cups beef stock
1 bay leaf
about 6 sprigs of thyme
sea salt and fresh cracked black pepper, to taste
fresh parsley, minced (optional)

Preheat the oven to 300 degrees. Warm some olive oil in a oven-safe dutch oven or similar pot over medium heat.

Trim the fat from the short ribs and season both sides with salt and pepper. When the pot is hot, add the ribs to the pot (do this in a couple of batches if they don't all fit so they brown nicely) and brown on both sides. Once browned, remove and set aside.

Add the celery, onion, and garlic and cook for about 2-3 minutes. Add the carrots and stir. Cook for about minute. Add some salt and pepper. Add the flour and cook for another 2 minutes, stirring occasionally. Add the mustard, honey, and vinegar and give a stir. Then add the apple cider and stir, making sure to pick up all the browned bits from the bottom of the pot. Return the ribs to the pot. Add the beef stock (one cup at a time). If two cups don't come up to the top/close to the top of the ribs, add more cider and beef stock in about equal proportions until covered. Throw in the thyme and bay leaf and a little more pepper, if desired. Let the mixture come to a simmer. Then cover and place in the oven.

Let the meat braise for approximately 4-5 hours in the oven. When you remove the pot, the gravy should be slightly thickened and the beef should be very tender. 

Serve hot over the rutabaga and potato puree, or another side dish of your choice. Remove the thyme stems and bay leaf. Top with fresh parsley, if desired.