Beer Braised Short Rib Sliders

Preheat oven to 350 F. Sprinkle salt and pepper over short ribs on all sides. 

Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 12 minutes. Transfer short ribs to a plate.

Add onions, carrots, celery and celery leaves to Dutch oven and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour, tomato paste and teriyaki sauce; cook, stirring constantly, until well combined and deep red, about 2-3 minutes. Stir in wine; add back short ribs with any accumulated juices. 

Bring short rib mixture to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, about 2–2½ hours. Transfer short ribs to a platter and let cool enough to handle and shred. 

Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. 

Shred short rib meat; layer on bread and serve with sauce on the side.