Sprinkle the short ribs with salt and pepper and dust with all-purpose flour. This helps give our short ribs a crust.
Heat oil in a Dutch oven and brown the short ribs on both sides so that nice crust forms. You may have to do this in two batches to avoid overcrowding, which affects browning.
We remove the short ribs and add our apple cider, beef stock, onion, garlic, herbs and other seasonings to make our braising liquid.
Add the short ribs back to the oven and bring to a simmer. Move the Dutch oven to a 300-degree oven and cook until the ribs are fork tender.
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