INGREDIENTS:

• 3 tbsp. canola oil
• 4 beef short ribs
• 1 1⁄2 tsp. freshly ground black pepper
• Kosher salt, to taste
• 1 cup chicken stock
• 1 cup coconut milk
• 3⁄4 cup sherry vinegar
• 3⁄4 cup soy sauce
• 24 cloves garlic, peeled
• 3 bay leaves
• 3 small red Thai chiles
• Cooked white rice, for serving (optional)

INSTRUCTIONS:

1. Heat oil in a 6-qt. saucepan over medium-high. 
2. Season ribs with salt and 1⁄2 tsp. pepper; working in batches, cook, turning as needed, until browned, about 15 minutes.
3. Using a spoon, discard excess oil from pan. Stir in remaining pepper, the stock, coconut milk, vinegar, soy sauce, garlic, bay leaves, and chiles; bring to a boil.
4. Reduce heat to medium-low; cook, covered and stirring occasionally, until meat is falling off the bone, 2 1⁄2–3 hours.
5. Transfer ribs to a serving platter; keep warm. Simmer sauce over medium-high until thickened, 18–20 minutes; pour over ribs. Serve with rice, if you like.