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1
Heat 1/2 cup of the oil in a very large, heavy, flameproof casserole or Dutch oven over medium-high heat.
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2
Add only enough of the short ribs to fit into the casserole without crowding and brown well on all sides, 4 to 5 minutes per side.
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3
As the ribs are browned, transfer them to a platter and continue browning the remaining ribs in batches.
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4
When all the ribs are browned and removed from the casserole, discard the oil from the casserole, but do not wash it (you want to keep those flavorful brown bits).
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5
Return the casserole to the stove.
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6
Add the remaining 1/4 cup oil and the onions and cook slowly, covered, over low heat until the onions are very soft but not browned, about 20 minutes.
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7
Uncover the casserole and sprinkle the sugar over the onions.
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8
Cook, uncovered, stirring occasionally, until the onions have caramelized slightly and are just light brown in color, about 5 minutes.
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9
Sprinkle the flour over the onions and continue cooking, stirring frequently, until the flour turns light brown, 3 to 4 minutes.
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10
Add 1 bottle of the beer and increase the heat to medium high.
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11
Bring to a boil, scraping the bottom of the casserole with a wooden spoon to loosen any browned bits.
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12
Return the ribs to the casserole along with the stock, remaining beer, and bay leaves.
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13
Bring to a boil, skimming the top occasionally, then reduce the heat to low and cook, tightly covered, until the meat is very tender, 1 1/2 to 2 hours; you should be able to pull the bones from the meat with ease.
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14
Using tongs, transfer the ribs to a platter and let cool.
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15
While the ribs cool, check the liquid in the casserole.
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16
If its thick enough to coat the back of a spoon, its ready to use as a sauce.
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17
If not, increase the heat to medium and reduce the liquid until it reaches the proper thickness.
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18
This may take up to an additional 15 minutes.
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19
Taste; the sauce should be slightly bitter, with a subtle, balancing touch of sweetness from the caramelized onions.
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20
Season with salt and pepper; remove and discard the bay leaves.
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21
When the ribs are cool enough to handle, remove the meat from the bones.
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22
Discard the bones and return the meat to the casserole.
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23
Simmer until heated through, about 5 minutes.
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24
If youll be serving immediately, skim the fat from the surface of the sauce; otherwise, refrigerate overnight and remove the hardened fat before reheating.
