Season ribs with salt and pepper and roast in a 450 degree oven for 20 minutes.
Remove ribs and place in a large Dutch oven along with the remaining ingredients; cover and place in a 300 degree oven.
Cook until connective tissue has dissolved and meat falls from the bones, about 4 hours, but perhaps longer.
Remove ribs to a platter and strain out other solids, reserving jus to serve with ribs.
Notes
<em>If ribs are still not tender enough and cooking liquid is evaporating, add another bottle of beer and/or some additional stock and continue to cook until tender.</em>
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2011/04/new-belgium-beer-braised-short-ribs/