Season the ribeye steaks generously with salt and pepper on both sides.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the minced garlic and rosemary, if using.

Sear the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest for 5 minutes.

Season the short ribs with salt and pepper. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened.

Add the short ribs and sear on all sides until browned. Pour in the beef broth, BBQ sauce, and Worcestershire sauce. Bring to a simmer.

Cover and cook on low heat for 3-4 hours, or until the meat is tender and easily shreds with a fork. Shred the meat with two forks and mix it with the sauce.

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pan.

Add the diced onion and minced garlic to the skillet and sauté until translucent.

Add the green beans, salt, pepper, chicken broth, and apple cider vinegar. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the beans are tender but still crisp.

Stir in the cooked bacon before serving.