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1
Preheat oven to 300.
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2
In a Dutch oven or a flameproof casserole, heat the oil over med-high heat.
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3
Season the short ribs with 1 teaspoon salt and 1/2 teaspoon pepper.
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4
In batches without crowding, brown the short ribs on all sides, about 10 minutes; transfer to a plate.
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5
Pour off all but 1/4 cup of the fat from the pot and return to medium heat.
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6
Add the chopped onion, carrot, and celery and cook, stirring occasionally, until the vegetables soften, about 6 minutes.
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7
Sprinkle in the flour and mix well.
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8
Gradually stir in the stock and beer, scraping up the browned bits from the pot bottom.
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9
Return the short ribs to the pot and bring to a boil, skimming off any foam from the surface.
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10
Stir in the thyme and bay leaves.
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11
Cover the pot tightly, place in the oven, and cook until the ribs are almost tender, about 2 hours.
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12
Add the baby onions and whole carrots, then re-cover and continue cooking until the ribs are very tender, 20-30 minutes longer.
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13
Using a slotted spoon, transfer the meat and vegetables to a deep serving platter, discarding the bay leaves, and cover loosely with foil to keep warm.
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14
Let the cooking liquid stand for 5 minutes, then spoon off the fat that rises to the surface.
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15
Bring to a boil over high heat and cook, uncovered, until lightly thickened, about 10 minutes.
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16
Season to taste with salt and pepper and pour over the meat and vegetables.
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17
Ladle the stew into warmed bowls, sprinkle with the parsley, and serve immediately.
