Heat olive oil in a large Dutch oven or stock pot set over medium-high heat. Season ribs with salt and pepper and sear in Dutch oven until browned, about 5 minutes per side. Remove ribs from pot and set aside.
Add onion and garlic to the same pot and saute until browned. Scrape any browned bits from bottom of pot using a wooden spoon. Add carrots and celery to the pot and cook for 5 more minutes. Add 1 cup of the beef stock and scrape bottom of pot to remove remaining browned bits.
Return ribs to the pot, and add remaining 1 cup of stock and the beer. Season with salt and pepper. Bring to a simmer and cook uncovered for 20 minutes.
Cover pot and braise in preheated oven for 2 hours.