Preheat your oven to 325°F (165°C). In a large Dutch oven, heat a splash of oil over medium-high heat. Season bone-in beef short ribs with salt and pepper, then sear them in the hot pot until browned on all sides, about 8-10 minutes.

Remove the short ribs and set them aside. In the same pot, add chopped onions, minced garlic, and sliced carrots. Sauté for about 5 minutes until the vegetables are soft and the onions are translucent.

Pour in 1 cup of apple cider, scraping the bottom of the pot to incorporate all those tasty browned bits. Bring the mixture to a simmer for about 2-3 minutes.

Return the short ribs to the pot, nestling them among the vegetables. Pour in 2 cups of beef broth and add fresh thyme sprigs.

Cover your Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Allow the mixture to braise for 2 to 3 hours, until the short ribs are fork-tender.

Once cooked, remove the pot from the oven and let the short ribs rest for about 10-15 minutes before serving.