Cider Braised Beef with Apples and Onions

Preheat oven: Preheat an oven to 325°F (165°C).
Prepare the beef: Start by trimming the beef of excess fat, if there are large fat caps. Cut the beef into 4 large pieces, or leave it whole if it's bone-in.
Season and sear the beef:
Pat the beef pieces dry with a paper towel and season liberally all over with kosher salt and pepper.
Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, arrange the beef in a single layer. Sear for 4-5 minutes per side until the beef is deeply browned. Repeat on all sides. Depending on the size of your Dutch oven, you may need to do this in batches.
Prepare braising liquid:
While the beef is searing, whisk together the cider, stock or broth, dijon, and dehydrated minced onion together and set aside.
Use kitchen twine to tie the rosemary and thyme together in a small bundle.
Braise the beef:
Once the beef is browned all over, pour in the braising liquid. Arrange the herbs and garlic head in the pot with the beef, cover and place in the oven.
Braise for 3 hours or so (start checking at 2 and a half hours for boneless, flipping the beef halfway through.
Add onions and apples:
Once the beef is just shy of fork tender, remove the beef from the oven and arrange the onions and apples around the beef. Cover and return to the oven for another 30-45 minutes. The beef should be very tender at this point.
Rest and serve:
Remove the beef from the oven and let it rest in the braising liquid for 30 minutes before serving.
Squeeze the garlic cloves out of the husk into the broth or onto the beef. Season braising liquid to taste with salt and pepper. Serve the juices spooned over the beef, apples, and onions.