Season short ribs with salt and pepper and sear 4–5 minutes on each side in roasting pan until caramelized. Set aside.
Add celery, onion and carrot to same pan; caramelize. Add red wine and cook until reduced by 1/3 of original volume, scraping the bits from the bottom of the pan.
Add beef stock, beer, garlic clove, bay leaf, thyme sprig and short ribs into the wine reduction and cover. Cook in oven for 5 hours.
When finished, remove beef and set aside. Strain remaining liquid to 1/3 of original volume and reduce sauce. After the fat is skimmed from the liquid, coat each short rib with BBQ sauce. Serve immediately.