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1
Preheat the oven to 325 degrees.
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2
In a Dutch oven or large casserole with a tightly fitting lid, over high heat, heat 3/4cup of the oil.
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3
Sprinkle the ribs with salt and pepper.
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4
Place the flour on a plate.
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5
Roll ribs in flour until well coated.
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6
Working in 2 batches, cook the ribs, turning occasionally until well browned, 7 minutes per batch.
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7
Using tongs, transfer to a plate.
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8
Drain the oil and return the Dutch oven to medium-high heat.
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9
Add the remaining 2 tablespoons oil and the onion, carrot and celery.
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10
Cook, stirring, until soft and brown, about 7 minutes.
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11
Add the tomato paste and cook, stirring, about 1 minute more.
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12
Return the ribs to the Dutch oven, add the juniper, thyme, beer and broth.
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13
Bring to a boil, cover, place in the oven and bake until tender, about 2 hours.
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14
Transfer the ribs to a baking sheet, cover with foil and keep warm.
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15
Using a sieve over a saucepan, strain the liquid.
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16
Place saucepan over high heat, bring to a boil and cook, uncovered, until reduced to 1 cup, about 8 minutes.
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17
Season with salt and pepper to taste and stir in the honey.
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18
Transfer the ribs to a serving platter, pour the reduced beef liquid over them and sprinkle with parsley.
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19
Serve with buttered pasta, rice or mashed potatoes.
