Ingredients:

Directions:

In a large nonreactive bowl, combine all marinade ingredients with 1 cup water. Add the short ribs and pour in additional apple cider to cover, if necessary. Cover and marinate the ribs overnight in the refrigerator.

Place oven rack in lower third of oven. Heat oven to 350 degrees F.

Remove the short ribs from the marinade and pat dry with paper towels. Strain marinade, reserving the vegetable mixture. Season short ribs with the salt and pepper.

In a large Dutch oven, heat oil over medium-high heat. Add the beef in batches and cook until browned on all sides. Set beef aside and pour out all but 2 tablespoons of pan drippings from Dutch oven. Add reserved vegetable mixture and cook over medium heat, stirring, 2 to 3 minutes. Cover the pan and cook until vegetables have browned and caramelized -- 5 to 10 minutes. Stir in hard cider and beef broth. Add the short ribs, with fleshier sides down (the pieces should fit in a single layer). Bring the mixture to a boil, cover, and set Dutch oven in the preheated oven.

Bake the ribs until the meat is very tender and pulls away from the bone, about 2 hours. Carefully remove the Dutch oven from oven. Remove the ribs and set aside.

Strain the braising liquid and discard the vegetables and any solids. Wait a few minutes to allow fat to rise to surface, skim off fat, and discard. Return the remaining braising liquid to the Dutch oven. Whisk in tomato sauce, applesauce, mustard, and Worcestershire sauce. Bring to a boil over medium-high heat, stirring occasionally, until sauce has slightly thickened -- 5 to 10 minutes. Add ribs to the Dutch oven and baste with sauce; cover and simmer over medium-low heat until short ribs have been heated through. Serve.

Source: countryliving.com