1/2 teaspoon (3 grams) 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 (10 grams) finely chopped rosemary
2 tablespoons (30 milliliters) tomato paste
350 milliliters bottle of stout (about 1 1/2 cups)
2 cups (475 milliliters) reduced-sodium beef broth, plus more if needed
1-1/2 tablespoons (25 grams) unsalted butter
1-1/2 tablespoons (25 grams) all-purpose flour
1 tablespoon (8 grams) finely chopped parsley
Preheat the oven to 375°F (190°C).
Heat one tablespoon (15 milliliters) canola 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 six minutes total, flipping halfway. Remove ribs to a plate and set aside.
Heat remaining canola oil in Dutch oven; add carrots, celery, onion, garlic and rosemary. Cook until onions have softened, about five 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 1-1/2 centimeter 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 two hours.
Remove from oven. Transfer meat and bones to a plate and allow the remaining broth to cool for ten 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 one to two minutes, adding a splash more broth if sauce is too thick. Add ribs to sauce to skillet along with finely chopped parsley to serve.