Hard-Cider-Braised Short Ribs with Apple Slaw
"Short ribs are a secondary cut of meat, and one that requires long and slow cooking. The dedication of your time, however, pays off with succulent, fall-off-the-bone meat. These short ribs are braised in a hard apple cider, allowing an apple flavor to shine through without the overt sweetness you expect from apple juice. Typical braising vegetables are added for flavor and pulled from the braising liquid early, so they roast and crisp up in the hot oven as the short ribs finish. If you can’t find short ribs, go w..."
INGREDIENTS
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2 pounds beef short ribs
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Salt and freshly ground pepper
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3 tablespoons olive oil, divided
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1 large onion, cut into large chunks
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2 medium carrots, peeled and cut into 2-inch pieces
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2 celery stalks, cut into 2-inch pieces
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22-ounce bottle hard apple cider, divided
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1 bay leaf
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1 stem fresh rosemary
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3 sprigs fresh thyme
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1 medium apple, cored and julienned (see Notes)
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3 tablespoons chopped fresh basil
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1 teaspoon fresh lime juice
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Salt and freshly ground pepper
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