Let the short ribs sit out on the counter so they are at room temperature.
Preheat the oven to 275 degrees F (140 degrees C).
Preheat a large pot (don't use nonstick if you can help it) to medium-high heat with a drizzle of oil. We need a VERY hot pot for beef-searing.
Crush the Garlic (5 clove).
When the pan is very hot, sear the Beef Short Ribs (4) on all sides, sprinkling them directly with Salt (1 teaspoon), Ground Cumin (1 teaspoon), and Chili Powder (1 tablespoon) as you go. As you turn the ribs, let them SIT to get really good and brown.
When the short ribs are seared on all sides, set them on a plate and reduce the heat on the pan to medium. Pour off any accumulated fat and discard it.
Add the entire can of Beer (12 fluid ounce) to the pot. It'll bubble and foam - stir it into the bottom of the pot to release any meat drippings.
Add Chili Powder (2 tablespoon), Ground Cumin (1 teaspoon), and Worcestershire Sauce (2 tablespoon) to the pot. Stir for 2 minutes until the beer is reduced by about half.
Then, add the short ribs back to the pot and toss in the garlic .
Pour the Beef Broth (4 cup) over the ribs until they are nearly covered, and we're ready to braise!
Cover the pot and place in the oven, ideally for 5-6 hours. If you are in a rush, increase the temperature to 300 to 325 degrees F (150 to 160 degrees C) and check the ribs after 2 hours.
The ribs are done when they're super duper fork tender, like this!
I prefer to stick the entire pot in the fridge overnight. The fat will rise to the top of the pot and harden, then the next day you can break it away in chunks and discard. Then you'll have really flavorful juice and tender meat.
For serving, I like Flour Tortilla (to taste), Lime (2), Fresh Cilantro (1 bunch), and mexican crumbling cheese - cotija or queso fresco or cheddar cheese work really well.