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1
Heat the oven to 350 degrees F and arrange a rack in the lower third.
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2
Add the olive oil to a Dutch oven or heavy saucepan with a tightfitting lid over high heat.
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3
Season the ribs all over with salt and pepper, add them to the pan in a single layer (work in batches if necessary), and sear, turning occasionally, until the ribs are deep brown all over, about 15 minutes total.
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4
Transfer to a platter and set aside.
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5
Reduce the heat to medium and add the onion to the Dutch oven.
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6
Season with a pinch of salt and cook until browned and softened, about 8 minutes.
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7
Stir in the garlic and tomato paste and cook for 1 minute, stirring, then add the ale, 2 cups of the chicken broth, and the thyme and rosemary sprigs.
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8
Scrape the bottom of the pan to dislodge any browned bits, bring to a boil, and add back the short ribs.
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9
Cover with aluminum foil and the lid and place in the oven.
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10
Braise until the meat is very tender, about 3 hours.
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11
While the short ribs are cooking, make a roux.
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12
Melt the butter in a small saucepan over medium heat.
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13
Whisk in the flour and cook, stirring with a wooden spoon, for 2 minutes to cook off the taste of raw flour.
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14
Remove the saucepan from the heat and set aside.
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15
When the short ribs are done, use a slotted spoon to transfer the meat to a platter.
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16
Remove the herb sprigs and discard them.
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17
With a large metal spoon, skim some of the fat from the top of the braising liquid.
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18
Return the Dutch oven to the stovetop over medium heat, add the remaining 1 1/2 cups of chicken broth, and bring to a gentle simmer.
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19
Whisk in the reserved roux a little at a time until the braising liquid thickens into a gravy.
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20
(If it seems too thick, add a bit more chicken broth.)
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21
Gently simmer the gravy, whisking occasionally, about 15 minutes.
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22
Meanwhile, remove the bones from the short ribs along with excess fat and gristle and shred the meat into small, bite-size pieces.
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23
Add the meat to the gravy.
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24
Season with pepper, taste, and add more salt if needed.
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25
To serve, pile freshly made french fries in individual serving bowls.
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26
Sprinkle with cheese curds and top with as much gravy as you like (you will probably have more gravy than you need for this recipe).
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27
Serve right away with beer or red wine.
