So I had calvados left over from my pork chops and I didn't have anything else to reduce in my pan once the short ribs were browned.
To start I rendered the fat from a few strips of bacon and browned the slightly frozen short ribs all over.
I then deglazed the pan with a large onion that I'd cut in thin slices.
In went the calvados and then some chicken stock.
In went a can of diced tomatoes with garlic and something and a larger can of crushed tomatoes.
In went some salt and 2 cans of butter beans.
Into the 350 degree oven went my cocotte.
Then I raided for 3-4 hours.
Out came this.