Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 160 degrees Celsius (325 degrees Fahrenheit) and generously season 1.8 kilograms of bone-in beef short ribs with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper, then dredge them in 0.25 cup of all-purpose flour.

2. 2

   Heat 2 tablespoons of vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat, then sear the floured short ribs on all sides until deeply browned, about 3-4 minutes per side, and remove them from the pot.

3. 3

   Add 2 medium yellow onions (diced), 2 medium carrots (chopped), 1 medium celery root (peeled and diced), and 4 minced garlic cloves to the same pot, sautéing them for 5-7 minutes until softened, scraping up any browned bits from the bottom.

4. 4

   Pour in 2 cups of dry apple cider and 2 tablespoons of apple cider vinegar, stirring in 1 tablespoon of Dijon mustard to deglaze the pot and bring the liquid to a gentle simmer for 2 minutes.

5. 5

   Return the seared short ribs to the pot, then add 3 cups of beef broth, 1 teaspoon of juniper berries, 2 bay leaves, and 4 fresh thyme sprigs, ensuring the ribs are mostly submerged in the liquid, and sprinkle in 1 tablespoon of brown sugar.

6. 6

   Bring the liquid to a simmer on the stovetop, then cover the Dutch oven tightly and transfer it to the preheated oven to braise for 2.5 to 3 hours, or until the short ribs are fork-tender and falling off the bone.

7. 7

   Carefully remove the short ribs from the pot and set them aside, then skim any excess fat from the braising liquid, adjusting the seasoning if necessary before serving the short ribs with the rich sauce and vegetables.