Step 1

Prepare a grill to maintain a temperature of 300 to 325 degrees F. Place a large Dutch oven over direct heat, add the olive oil and heat until hot.

Step 2

Season the short ribs liberally with kosher salt and pepper. Add the short ribs to the pan fat-side down first and brown for 2 to 3 minutes per side. Move the ribs to one side of the pan, then add the garlic, carrot, onion and parsnip with a nice pinch of kosher salt. Cook until the vegetables are lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring frequently, until the tomato paste turns rust colored, about 2 minutes. Deglaze the pan with the beer, scraping up any goodies from the bottom. Add the stock and bring to a simmer, then add the thyme. The liquid should be three-quarters of the way up the side of the ribs. Add more beer or stock if needed. Make sure the fat cap is facing up. Cover the grill and simmer, basting every 20 minutes or so, until the ribs are tender, 2 to 3 hours.

Step 3

Skim off excess fat and discard. Taste the broth and season with salt and pepper to taste. Serve with the Salsa Verde and a sprinkle of flaky sea salt over the top.

Step 4

Add the garlic, anchovies and salt to a mortar and pestle and smash to a paste-like consistency. Add the capers and chile flakes and mix for another few seconds, then add the olive oil, parsley, lemon zest and juice and black pepper and mix to combine.