These short ribs are fork tender; packed with a rich, deep meaty flavor; and make an rustically elegant meal when paired with a scoop of mashed potatoes.
Heat the oil and butter over med/high in a dutch oven or heavy bottomed pot. Add the floured short ribs and brown on all sides, about 10 mins. Remove to a plate.
Add the carrots, celery and shallot wedges to the pot. Season with kosher salt and pepper. Saute until the vegetables are softened and beginning to caramelize, about 10 mins.
Deglaze with 1/2 cup Irish whiskey. Bring to a boil and reduce by half. Stir in 3 cups beef stock and bring to a boil. Season with kosher salt and pepper.