Preheat the oven to 275°F.
Sprinkle the short ribs on all sides with salt and pepper, then dredge in cornstarch.
Heat the olive oil in a large braiser (or oven-safe pan with a lid), sear the short ribs on all sides, remove from heat.
Stir together the garlic, ginger, sesame oil, soy sauce, brown sugar, chili oil, and beer.
Pour over the short ribs. Cover and add to the oven for one hour.
Remove the lid, turn the short ribs over, cook for an additional hour.
Remove from oven, add to a serving plate, drizzle with pan sauce.