Preheat the oven to 300F.

Preheat a large pan to medium-high heat with a drizzle of olive oil. Lightly sprinkle the short ribs with salt.

When the pot is very hot, sear ribs on all 3 meat sides (not the 4th bone side) until very brown and meat releases easily from the pan. Do this in batches so you don't crowd the pan - about 5 minutes for each side. Set the short ribs aside and reduce the pan's heat to medium-low.

Meanwhile, make the sauce. Whisk together the vinegar, soy sauce, hoisin, beef stock, sriracha, mirin, and sesame oil. Grate in the ginger.

When all the ribs are seared and resting, drain off any excess fat from the pot. Pour in the beer, and stir gently to deglaze. When the beer has reduced by half, about 2 minutes, return the short ribs to the pot. Pour in the sauce, and throw the garlic cloves on top of everything.

Cover the pot and place the ribs in the oven for 90 minutes to 2.5 hours until the ribs are very tender and the meat is falling off the bone. Check them every 45 minutes or so with a fork to test doneness! When the ribs are fully cooked, remove the pot from the oven to cool.

Let stand in the fridge, in the same pot, covered, overnight - if you have time!

Make the slurry. Combine the rice vinegar, soy sauce, corn starch, and sugar in a small bowl. Stir to combine.

Remove the ribs from the fridge. Scrape off as much of the congealed white fat as you can and discard. Warm the ribs on the stovetop over medium heat until the sauce is simmering. Add the slurry, and stir to thicken. Taste the sauce, and add more salt or sriracha to your taste.

Serve over rice with the pan juices topped with scallion and cilantro.