Preheat the oven to 325° F. Pat the short ribs dry with paper towels and season with salt and pepper, then rub them with the flour to coat. 

Heat a large Dutch oven (with a lid) over medium-high heat. Sear the short ribs on all sides and then remove them onto a plate. If needed do this in batches. 

Remove all but 1 tablespoon of the grease from the pot then add in the onion, celery, and carrots. Season with salt and pepper and sauté until tender, about 5-6 minutes. Stir in the garlic and tomato paste until incorporated and cook for another minute. 

Pour in the apple cider and scrape up any brown bits from the bottom of the pot. Add the short ribs back into the pot then pour in the beef broth and drop in the sprigs of thyme, rosemary, and the bay leaf. Bring the liquid to a boil and then cover with a lid and put it in the oven.

Bake the short ribs in the oven for 2 1/2 - 3 hours or until they’re tender and falling off the bone. Remove the stems from the fresh herbs and the bay leaf. Spoon off any excess grease (you won’t be able to get it all). Serve the short ribs whole or shredded on top of mashed potatoes, pasta, or any of the suggestions listed in the blog post.