Season the ribeye steaks generously with salt and pepper on both sides. Set aside.

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the ribeye steaks and sear for about 3-4 minutes on each side until browned. Remove the steaks from the pot and set aside.

In the same pot, add the diced onion and halved shallots. Sauté for about 5-7 minutes until they start to soften and become translucent. Add the minced garlic and grated ginger, stirring for an additional 1-2 minutes until fragrant.

Pour in the malt beverage, scraping the bottom of the pot to release any browned bits. Bring to a simmer and cook for 2-3 minutes.

Stir in the beef broth, soy sauce, Worcestershire sauce, brown sugar, thyme, and rosemary. Mix well to combine.

Return the seared ribeye steaks to the pot, ensuring they are submerged in the liquid. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the steaks are tender.

If you prefer a thicker gravy, mix the cornstarch with a little cold water to create a slurry. Stir this into the pot during the last 10 minutes of cooking and allow it to thicken.

Once the steaks are tender and the gravy has thickened to your liking, remove the pot from heat. Serve the ribeye steaks warm, smothered in the sweet roasted shallot and herb gravy. Garnish with fresh herbs if desired.