On a sheet tray, season the short ribs with salt and pepper. In a large pot on medium high heat, coat with grapeseed oil and sear the short ribs making sure to turn them on each side.
Remove the short ribs and turn the heat down to medium. In the same pot add onion, ginger and garlic and begin to sweat until vegetables become translucent. Lightly season with salt and stir to mix.
Add the Guinness Draught and allow it to deglaze the pan. Add water, beef stock, and coconut milk and mix to combine. Bring up to a simmer and add chiles, lemongrass, and all spices to the braise.
Preheat the oven to 300 degree F and arrange the rack to fit the pot you have inside. Add the short ribs back to the pot and cover with a lid and place in the oven. Let the short ribs cook for up to 5 hours. Depending how big the short ribs are, they may need more or less time. Make sure you check the tenderness by how easy the meat pulls away from the bone.
Once the short ribs are done cooking, remove them from the braising liquid and reserve. Using a ladle or large spoon, make sure to skim the fat from the braising liquid. Make sure you remove the bay leaf, cinnamon stick, and kafir lime leafs.
Using a blender, slowly fill a blender with some of the sauce making sure to only fill it 1/3 of the way (hot liquids expand gas inside the blender and you don’t want sauce on your ceiling). Blend starting out on low and progressively turning the speed up to high to make sure the sauce is blended smooth.
Reserve sauce and use to coat the short ribs. Garnish with fresh herbs and enjoy.