Season the short ribs liberally with salt and pepper.
Turn your Magnifique Clay Pot Oven to saute on HIGH and allow it to preheat. When it is about halfway preheated, add the olive oil into the pot and allow the pot to preheat the rest of the way.
Once the pot is preheated, sear the short ribs in the pan. Do this in two rounds if necessary so as not to crowd the meat. Allow the short ribs to brown on all sides, though the centers do not have to be cooked. When done, remove to a plate and set aside.
Once the meat is browned, add all of the vegetables in the pot and saute them for 5-10 minutes, until the onions begin to turn translucent.
Pour the apple cider and red wine in with the vegetables and bring the liquid to a simmer.
In a small bowl, mix the flour with the water until a paste forms. Add this paste to the liquid in the pot and whisk to combine. Allow the cider/wine mixture to simmer for 2 minutes.
Put the short ribs in the Magnifique Clay Pot Oven and add the beef broth, thyme, and bay leaves.
Put the lid on the oven and turn it to the Braise function for 2 ½ hours or until the short ribs are fall-off-the-bone tender. Once they are done cooking, turn the pot off, replace the lid, and allow the short ribs to rest for another 20 minutes before serving.
Serve with mashed potatoes and a good ladle of the broth. Enjoy!
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