Start by preheating the oven to 325 degrees F and adjusting the oven racks to the middle low position so you can easily slide the Dutch oven in and out.

Remove the pork from the package and patting dry with paper towels.

Season the short ribs liberally on all sides with the salt.

Meanwhile, heat a large dutch oven or cast iron braising dish over medium high heat.

Add the oil and swirl to coat.

When the pan has preheated add the potk, fat side down and sear to brown, about 4 to 5 minutes.

Transfer from the pan and reduce the heat to medium.

Add the sliced onions, and let them sauté for 4 to 5 minutes.

Add the garlic and cook for 30 seconds.

Then deglaze the pan by slowly adding in the white wine and scraping up any browned bits stuck to the bottom with a wooden spoon.

Carefully add in the apple cider and dijon mustard. Stir to combine.

Then place the apples in the pan, along with the thyme and rosemary.

Nestle the pork short ribs back into the pan, bone side down, and cover with a lid.

Transfer the pot to the preheated oven and cook for 2 1/2 to 3 hours, until the pork falls off the bone easily.

Carefully remove from the oven and let rest for 5 to 10 minutes. Discard the herb bundles.

Transfer the short ribs to platters and ladle the braising liquid, apples and onions over each.

Season with freshly ground black pepper and freshly minced parsley and enjoy with polenta, pureed roasted root veggies, or mashed potatoes.