1. Preheat oven to 325°F (160°C).

2. Pat short ribs dry with paper towels and season generously with salt and pepper.

3. In a large Dutch oven, heat olive oil over medium-high heat. Sear ribs on all sides until deeply browned, about 2–3 minutes per side. Remove and set aside.

4. In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and tomato paste, cooking 1 minute more.

5. Pour in apple cider, scraping up any browned bits from the bottom of the pan. Add beef broth, thyme, rosemary, and bay leaves. Stir to combine.

6. Return short ribs to the pot, submerging them in the liquid.

7. Cover tightly with a lid and transfer to the oven. Braise for 2 1/2 to 3 hours, or until the meat is tender and easily falls off the bone.

8. Remove ribs and strain the sauce, discarding solids. Skim off excess fat.

9. Stir in apple cider vinegar and simmer the sauce for 5–10 minutes to reduce slightly.

10. Serve short ribs over mashed potatoes or polenta, spooning sauce generously on top. Garnish with fresh parsley.