Beef Short Ribs Gravy

5 pounds meaty beef short ribs (about 8 ribs)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
1 ½ cups thickly sliced shallots (6 ounces in weight)
1 ½ cups thickly sliced onion halves (about one medium to large onion)
4 tablespoons tomato paste
1 12-ounce bottle dark ale or stout beer
3 large sprigs fresh thyme, left on the stem
3 large sprigs flat leaf parsley, left on the stems

  1. Season the ribs with the salt and pepper.
  2. Heat a large oven proof Dutch oven over medium high heat and add oil.
  3. Once hot, add half the ribs and sear on all sides for 2-3 minutes per side or until browned. Remove to a platter and repeat for rest of ribs. Remove the second batch to the same platter.
  4. etc
  5. etc

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