Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat
Working in batches season short ribs with salt and pepper and cook them for 1-2 minutes on each side until a dark golden brown crust forms - transfer seared ribs to the slow cooker
While the short ribs are searing, mince garlic, finley chop your onion, carrots and celery
Add onion, garlic, 1 beer, celery, carrots, bay leaves to pan and simmer for 5 minutes
Transfer mixture to slow cooker and add 2nd beer and beef broth
Cover and cook on low for 8 hours
Strain braising liquid and add all but two-three cups back to the slow cooker - see note
Shred short ribs and return them to the slow cooker with remaining braising liquid, keep on warm until you are ready to serve