Start by gathering all the ingredients listed above. Rinse the short ribs under cold water and pat them dry with paper towels. Season generously with salt and pepper.

In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, add the short ribs in batches, ensuring not to overcrowd the pot. Sear each side until browned, about 3-4 minutes per side. Remove and set aside.

In the same pot, add onions and carrots. Cook until the onions are translucent, approximately 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Pour the apple cider into the pot, scraping the bottom to lift any flavorful bits stuck to the pan. Bring it to a simmer.

Return the seared short ribs to the pot. Add thyme and bay leaves. Make sure the liquid covers at least half of the ribs. Cover the pot with a tight-fitting lid and reduce heat to low.

Let the ribs braise for about 2 to 2.5 hours, or until the meat is fork-tender. Flip the ribs halfway through cooking for uniform tenderness.

Once cooked, carefully remove the ribs from the pot. You can strain the liquid and serve it as a sauce, or simply spoon it over the ribs. Pair with your favorite sides and enjoy!