Preheat oven to 325°F. Trim excess fat from beef if there are large fat caps. Cut beef into 4 large pieces or leave whole if bone-in. Pat completely dry with paper towels and season liberally with salt and pepper on all sides.

Heat oil in large Dutch oven over medium-high heat. Once hot, sear beef pieces for 4-5 minutes per side until deeply browned on all sides. Work in batches if needed to avoid overcrowding.

While beef sears, whisk together apple cider, stock, Dijon mustard, and dehydrated minced onion in a bowl. Use kitchen twine to bundle rosemary and thyme sprigs together.

Pour braising liquid over browned beef. Add herb bundle and garlic head to pot. Liquid should come about halfway up sides of meat. Cover tightly and place in oven.

Braise for 3.5 to 4 hours, flipping beef halfway through and checking liquid levels. Add more stock if needed. When beef is nearly fork-tender, add onion slices and apple wedges around meat.

Cover and return to oven for 30-45 minutes until beef shreds easily with a fork. Remove from oven and let rest in braising liquid for 30 minutes.

Squeeze roasted garlic cloves into braising liquid and season to taste with salt and pepper. Serve with pan juices spooned generously over everything.