Preheat and prep. Heat your oven to 325°F (160°C). Pat the short ribs dry and season generously with salt and pepper on all sides.

Brown the ribs. Heat the oil in a heavy Dutch oven over medium-high. Sear the ribs in batches until deeply browned on all sides, about 3–4 minutes per side. Don’t crowd the pot. Transfer to a plate.

Build your base. Pour off excess fat, leaving about 2 tablespoons. Add onion, carrot, and celery with a pinch of salt. Cook, stirring, until softened and lightly browned, 6–8 minutes.

Add garlic and tomato paste. Stir in the garlic for 30 seconds, then the tomato paste. Cook until the paste darkens slightly, about 1 minute. This step boosts the sauce’s body and flavor.

Deglaze with cider. Pour in the apple cider and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.

Add liquids and herbs. Stir in the beef stock and Worcestershire. Add thyme, rosemary (if using), bay leaves, and apple slices. Taste the liquid and adjust salt and pepper—it should be well-seasoned but not salty.

Nestle the ribs back in. Return the short ribs (and any juices) to the pot, bone-sides up if possible. The liquid should come about halfway up the meat. Add a splash more stock if needed.

Braise low and slow. Cover and transfer to the oven. Cook for 2.5–3 hours, turning the ribs once halfway, until the meat is fork-tender and pulling away from the bone.

Skim and finish. Remove the ribs to a plate and tent with foil. Skim fat from the surface of the sauce. If you want a thicker sauce, simmer on the stovetop for 5–10 minutes to reduce. For brightness, stir in 1 teaspoon to 1 tablespoon apple cider vinegar to taste.

Serve. Spoon the apple-cider sauce and tender vegetables over the ribs. Garnish with chopped parsley. Serve with mashed potatoes, polenta, or noodles.