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Heat the oven to 300 degrees.
Start by browning the short ribs. Season the short ribs on all sides with 1 tsp of salt and ½ tsp of pepper.
Heat the 2 Tbsp of oil in a large Dutch Oven on medium high heat. Add the short ribs to the pot, and brown on all sides, about 2 to 3 minutes on each side.
Once the short ribs are browned, remove them from the pot and transfer to a plate.
While the short ribs brown, slice the 1 medium carrot and 1 stalk of celery and chop the 1 large shallot.
Once the short ribs are out of the pot, add the carrot, celery, and shallot to the pot and saute for about 5 minutes, until the shallots are translucent and vegetables begin to soften.
Add the bunch of fresh thyme, the bay leaf, ¼ tsp of salt, ¼ tsp of black pepper, the 1 Tbsp of dried parsley and the 1 cup of canned tomatoes and stir.
Cook another 3 minutes to let the veggies continue to soften.
Add the short ribs back to the pot, and place them on top of the vegetables.
Pour the 1 cup of beef stock and 2 cups of beer over the short ribs.
Put the lid on the Dutch oven and place in the oven on the center rack.
Cook for 2 ½ hours. At 2 and a half hours, remove the Dutch oven and take the lid off. You will know your short ribs are done because the meat will be falling off the bones. Serve with your favorite sides and use the braising liquid and veggies as a sauce.