BEEF SHORT RIBS & GRAVY

BEEF SHORT RIBS & GRAVY 3 tablespoons olive oil 8 meaty beef short ribs 3 cups semi-circle slices of onions, 1/4-inch thick 4 tablespoons tomato paste 10 ounces dark ale or stout beer 3 sprigs fresh thyme, left on the stem 3 sprigs flat leaf parsley, left on the stems 1 1/2 quarts vegetable stock 1 tablespoon Worcestershire sauce 1/4 cup (1/2 stick) unsalted butter 1/4 cup plus 2 tablespoons all-purpose flour Salt and pepper to taste Preheat oven to 375°F. In an oven-safe Dutch oven, heat the olive oil over medium heat. Once shimmering, sear each side of the ribs, working in batches if necessary. Place the seared ribs on a clean plate and set aside. To the now empty Dutch oven, cook the onions, until softened. Stir in the tomato paste until evenly distributed. Pour in the ale or beer, scraping up any crusty bits that may have formed. Allow to boil until half the liquid has evaporated. Stir in the thyme, parsley, stock, and Worcestershire sauce. Add back in the ribs. Top the Dutch oven with the lid, leaving slightly ajar. Cook in the oven for 90 minutes to 2 hours, until the meat is cooked through, turning the meat about halfway through cooking. Remove the ribs to a clean plate and let rest. Discard any of the thyme or parsley stems. Pour the liquid into a large, glass bowl and skim off the fat that floats to the top. Set aside. The ribs should now be cool enough to handle. Remove the meat from the bones, fat, gristle, and sinew. Shred the meat using two forks. Set aside. To the now empty Dutch oven, heat the butter over medium heat until melted. Whisk in the flour until no lumps remain. Slowly add the liquid, ladle by ladle, and bring to a simmer. Let simmer until thickened. Season with salt and pepper to taste. Stir in the shredded meat. Serve hot with mashed potatoes.