1. Preheat your oven to 300°F. This low temperature is key for tenderizing the meat.
2. Heat the olive oil in a large ovenproof pot over medium-high heat. Once hot, sear the short ribs on all sides until browned, about 3-4 minutes per side. This step locks in the flavors, a trick I picked up from those countless evenings helping my grandmother in the kitchen.
3. Remove the ribs from the pot and set aside. In the same pot, add soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and chili flakes. Stir until the sugar dissolves and the mixture is bubbling gently.
4. Return the short ribs to the pot, ensuring they are submerged in the sauce. Pour in the beef broth, which adds depth to the flavor profile.
5. Cover the pot with a lid and transfer it to the oven. Roast for 3 to 3.5 hours, or until the meat is tender and easily pulls away from the bone.
6. Once done, remove from the oven and let it rest for 10 minutes. The resting period allows the juices to redistribute, making each bite succulent and juicy.

Remember, the aroma will test your patience, but it’s worth the wait, much like waiting for my abuela’s tortillas to come off the hot griddle.