Step 1: Brown the Beef Ribs

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Add the beef short ribs and brown them on all sides, about 4-5 minutes per side. Remove the ribs from the pot and set aside.

Step 2: Sauté the Vegetables

In the same pot, add the chopped onion and sauté until softened, about 3-4 minutes.

Add the minced garlic and sauté for an additional 1 minute until fragrant.

Step 3: Add the Liquids and Simmer

Add the carrots, apples, and beef broth to the pot. Stir to combine.

Return the browned beef short ribs to the pot along with the thyme, bay leaves, pepper, and salt.

Bring to a simmer and cover the pot. Let it simmer for 1.5 to 2 hours, or until the beef ribs are tender and the flavors have melded together.

Step 4: Prepare the Bacon Bites

While the soup is simmering, cook the bacon in a separate skillet over medium heat until crispy.

Remove the bacon from the skillet and chop it into small bits. Set aside for topping.

Step 5: Finish the Soup

Once the beef is tender, remove the beef ribs from the soup and shred the meat off the bones. Discard the bones.

Return the shredded beef to the pot, and stir well.

Step 6: Serve

Ladle the soup into bowls and top with crispy bacon bites and a dollop of sour cream.

Garnish with fresh parsley if desired.