Long broth

Rinse the beef short ribs and pat them dry. Season generously with salt and black pepper.

In a large pot or Dutch oven, heat a small amount of oil over medium-high heat. Sear the beef short ribs on all sides until deeply browned. Remove the beef short ribs from the pot and set aside.

Add half of the white onion, roughly chopped, to the pot and sauté until softened, about 5 minutes. Return the beef short ribs to the pot.