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Cut your beef short ribs into equal pieces about 3 inches in length.
Season lightly with salt.
Into a hot dutch oven add 1 tbsp of oil and sear the beef on all sides. Set aside after they are all evenly browned.
Into the same pot, add your rough chopped shallots, cloves of garlic, and panang curry paste. Stir 30 seconds.
Add flour, stir until you can no longer see any more flour.
Add beef stock, only enough to barely cover the beef.
Cover with a lid and place in the oven at 350F for 2.5 hours or until the beef is fork tender.
Remove the beef from the pot and set aside for later.
Add 1 can coconut milk, season with fish sauce, and sugar. Allow it to simmer on the stove uncovered for 10 minutes.
Serve the sauce on top of your beef short ribs. Garnish with crushed peanuts, parsley, and any other greens you have.