Season short ribs with salt and pepper. In a large pan, heat clarified butter until very hot. Add one-third of the short ribs and brown evenly on all sides. Remove from pan and set aside. Repeat until all short ribs are browned.
Keep about ¼ cup of the fat in the pan; discard the rest. Add onions and carrots. Heat until well browned. Add mashed black garlic and stir briefly. Deglaze with stout and Sauce Craft Teriyaki Sauce. Add short ribs back into pan and bring liquid to a simmer. Remove pan from heat and cover.
Place pan in a 275ºF oven and braise for 4 hours or until meat is fork-tender. Check periodically. When meat is tender, gently remove from pan and keep warm. Reduce liquid by half and skim oil from surface.
Divide short ribs evenly among 5 plates. Top with braising liquid. Garnish with fried Thai chiles, fried ginger and parsley leaves. Serve with baby carrots.