Ingredients

  • 4 large short ribs
  • salt and pepper
  • 1 onion, diced
  • 5 cloves garlic, grated
  • 2 tablespoons apple cider vinegar
  • 1 cup beef broth
  • 1 tablespoon dried thyme
  • Serving option- mashed potatoes
4 Servings
Cook Time 3 hrs
Course Dinner, Main Courses
Servings 4 servings

Instructions

  • Preheat oven to 300 F
  • Aggressively season the short ribs with salt and pepper.
  • Preheat a pan over the stovetop that can also go in the oven and has a lid.
  • Add some olive oil to the pan and sear the meat over high heat to deeply brown on all 6 sides. Remove from the pan.
  • Add in the onion and saute for about 10 minutes, scraping the bottom of the pan to remove any browned meaty bits.
  • Add in the garlic and cook 2 minutes. Add in the vinegar, broth, and thyme and stir to combine. Add the meat back in, laying the bones on their side. The liquid should come about half way up.
  • Cover and place in the oven. After an hour, flip the short ribs and continue to cook.
  • Cook until the short ribs are fork tender, but not totally falling apart. Serve and enjoy!