• Heat oven to 300 degrees. Generously sprinkle short ribs with salt and pepper and lightly  dust with flour. In a large Dutch oven, heat olive oil over medium-high until it shimmers. Without overcrowding the pan, brown about half of the short ribs on one side. Cook about four to five minutes, flip and repeat on the other side. Remove first batch of short ribs and repeat with the second batch. Transfer browned short ribs to a plate.
• Reduce the heat to medium. Add garlic and cook for 30 seconds, stirring constantly. 
• Pour in apple cider and beef stock, scrapping the bottom of the Dutch oven to deglaze. Stir in the tomato paste. Add the thyme, rosemary, sage, cinnamon sticks, onion slices, cloves and crushed red pepper. Place the short ribs back in the pot and bring to a boil. Cover and move to the oven.
• In the oven, cook until short ribs are tender and shreddable and can easily be removed from the bone, about three to three and a half hours.
• Once the short ribs are ready, serve immediately or refrigerate for up to three days. If refrigerating, scrape the layer of fat off the surface and reheat on the stove. Serve short ribs with sauce over pumpkin polenta or brown butter mashed potatoes. Enjoy!

SLOW COOKER METHOD

• Generously sprinkle short ribs with salt and pepper and lightly  dust with flour. In a large Dutch oven, heat olive oil over medium-high until it shimmers. Without overcrowding the pan, brown about half of the short ribs on one side. Cook about four to five minutes, flip and repeat on the other side. Remove first batch of short ribs and repeat with the second batch. Transfer browned short ribs to a plate.
• In the slow cooker, stir together the garlic, apple cider, beef stock and tomato paste to make a cohesive mixture. Add the fresh herbs, onion slices, cinnamon sticks, cloves, red pepper and browned short ribs.
• Cover and cook on low for six to eight hours until the short ribs are tender and shreddable and can easily be removed from the bone.
• Once the short ribs are ready, serve immediately or refrigerate for up to three days. If refrigerating, scrape the layer of fat off the surface and reheat on the stove. Serve short ribs with sauce over pumpkin polenta or brown butter mashed potatoes. Enjoy!