Method

1. Sprinkle the short ribs generously on both sides with salt and pepper.
2. Heat the oil in a large Dutch oven over medium-high heat.
3. Add the short ribs in batches, leaving some room between each of them so they sear evenly, and cook until browned.
4. Remove the short ribs to a platter and repeat with the second batch.
5. Meanwhile, add the chili flakes with water, beef stock, tomato paste, garlic, onions to a blender, and mix until blended together.
6. Once the second batch of meat is seared, remove and set aside.
7. Add the cider to the Dutch oven and scrape the brown bits left from the meat off the bottom of the pot.
8. Pour the onion mixture into the pot and turn the heat up to high.
9. Add the balsamic and rosemary sprigs and boil together for 2 to 3 minutes.
10. Return the short ribs and any juice that may have accumulated on the platter back into the pot.
11. Cover tightly with a lid and braise in the stove top at low heat until the ribs are tender, about 2 1⁄2 hours.
12. Place the ribs on a platter covered with foil to keep warm.
13. Increase heat to medium-high and reduce the braising liquid until thick and saucy.
14. Remove rosemary sprig, strain rosemary needles if desired.
15. Place the ribs on plates and ladle the sauce over the top.
16. Sprinkle with chopped parsley for garnish.