4 English cut short ribs (4-to 5-inches (10-12cm) long)
1 teaspoon (5g) kosher salt
½ teaspoon (3g) freshly ground black pepper
4 carrots, peeled and roughly chopped
3 celery stalks, roughly chopped
1 yellow onion, roughly chopped
5 cloves garlic, smashed and peeled
1 tablespoon (10g) finely chopped rosemary
2 tablespoons (30ml) tomato paste
350ml bottle stout (about 1 1/2 cups)
2 cups (475ml) reduced-sodium beef broth, plus more if needed
1-½ tablespoons (25g) unsalted butter
1-½ tablespoons (25g) all-purpose flour
1 tablespoon (8g) finely chopped parsley
Preheat the oven to 375F (190C)
Heat 1 tablespoon (15ml) oil in a Dutch oven over medium-high heat. Season short ribs liberally with salt and pepper and sear until well browned on each side, about 6 minutes, flipping halfway. Remove ribs to a plate and set aside.
Heat remaining oil in Dutch oven; add carrots, celery, onion, garlic and rosemary. Cook until onions have softened, about 5 minutes. Stir in tomato paste and cook for one minute.
Add short ribs back in to Dutch oven with stout and stock and bring to a boil (braising liquid should come to within ½-inch (1 1/2 cm) of top of ribs, add more stock if needed). Reduce heat to a simmer and cook uncovered for 15 minutes.
Cover Dutch oven and transfer to oven. Braise for 2 hours.
Remove from oven, transfer meat and bones to a plate and allow the remaining broth to cool for 10 minutes. Strain out vegetables and discard, reserving braising liquid.
Melt butter over medium-low heat in a large non-stick skillet. Whisk in flour and cook, stirring, for one minute. Gradually whisk in the braising liquid and allow to cook until slightly thickened, about 1 to 2 minutes, adding a splash more broth if sauce is too thick. Add ribs to sauce to skillet along with parsley to serve.