Cider-braised short ribs

Directions

1. Preheat the oven to 300°F. Heat a little olive oil in a Dutch oven or other oven-safe pot over medium heat.
2. Trim excess fat from the short ribs and season both sides with salt and pepper. When the oil is hot, add the ribs in batches to avoid crowding and brown on all sides. Remove the ribs and set aside.
3. Add the celery, onion, and garlic to the pot; cook for 2-3 minutes. Add the carrots and cook for about 1 minute more. Season with salt and pepper. Sprinkle the flour over the vegetables and cook for 2 minutes, stirring occasionally. Stir in the mustard, honey, and vinegar. Pour in the apple cider and scrape up the browned bits from the bottom of the pot. Return the ribs to the pot. Add the beef stock 1 cup at a time, then add more cider and stock in equal parts if needed to almost cover the ribs. Add the thyme sprigs and bay leaf. Bring the mixture to a simmer, then cover and transfer to the oven.
4. Braise for 4-5 hours until the meat is very tender and the gravy has thickened slightly. Serve hot over rutabaga and potato puree or another side dish of your choice. Discard the thyme stems and bay leaf. Garnish with minced fresh parsley if desired.