Preheat the oven to 325°F (163°C).

Trim any excess fat from the beef if needed. Cut into 4 large pieces, or leave whole if bone-in.

Pat the beef dry with paper towels and season generously with kosher salt and black pepper.

Heat oil in a large Dutch oven over medium-high heat. Sear the beef on all sides, about 4–5 minutes per side, until deeply browned. Work in batches if necessary.

While the beef sears, whisk together apple cider, chicken stock, Dijon mustard, and dehydrated minced onion. Tie rosemary and thyme together with kitchen twine.

Once the beef is browned, pour the cider mixture into the pot. Add the herb bundle and garlic head. Cover and place in the oven.

Braise for about 3 hours, flipping the beef halfway through. Start checking for tenderness around 2.5 hours for boneless cuts.

When the beef is just shy of fork-tender, remove from the oven and add red onion slices and apple wedges. Cover and return to the oven for 30–45 minutes.

Let the beef rest in the braising liquid for 30 minutes before serving. Squeeze roasted garlic cloves into the braising liquid or over the beef. Adjust seasoning to taste. Serve with the juices spooned over the beef, apples, and onions.