Preheat your oven to 300℉ and position the racks to accommodate your Dutch oven.
Heat the olive oil in a large Dutch oven over medium heat. Season the short ribs generously with kosher salt and black pepper. Once the oil is hot, add the short ribs, meaty side down. Sear them for about 5 minutes until a golden brown crust forms. Then, flip and sear for an additional 2-3 minutes on the other side. Transfer the seared short ribs to a plate.
¼ cup olive oil, 2 pounds (8 pieces) English-style beef short ribs, 1 teaspoon kosher salt, ½ teaspoon black pepper
In the same Dutch oven, add the diced onion, carrot, and celery. Sauté them for 5-7 minutes until the vegetables soften and begin to turn golden brown. Stir in the minced garlic, dried thyme, and bay leaf, and cook for another minute.
½ large yellow onion, 1 carrot, 1 celery stalk, 4 cloves garlic, ½ teaspoon dried thyme leaves, 1 bay leaf
Pour in the beer, scraping the bottom of the pot to release any browned bits. Bring the mixture to a simmer.
12-16 ounces beer
Return the seared short ribs to the pot, ensuring they are partially submerged in the liquid.
Cover the pot and transfer it to the preheated oven. Cook for 2 to 2 ½ hours, or until the beef is very tender and easily comes off the bone.
Once done, transfer the short ribs to a plate and allow them to rest before serving.
Optionally, to make gravy, remove excess fat from the pot, leaving about ¼ cup. Whisk in the flour and cook over medium-low heat until it turns golden brown. Slowly pour in the stock while continuously whisking to avoid lumps. Simmer until the desired consistency is reached, adjusting with more stock if needed. Season with salt and pepper to taste.
¼ cup all-purpose flour, 2-3 cups beef stock, Salt and pepper