Preheat your oven to 325°F (163°C).

Heat the olive oil over medium-high heat in a large Dutch oven or oven-safe pan.

Season the boneless short ribs with salt and pepper, then sear them on all sides until browned. This process enhances the flavour and locks in the juices.

Reduce the heat to medium, and add the chopped onion and minced garlic to the pan. Sauté until they become translucent and fragrant.

Pour in the beef broth, soy sauce, brown sugar, ginger powder, black pepper, and red pepper flakes (if desired). Stir well to combine the ingredients.

Place the pan with the short ribs and the flavorful base into the oven.

Allow the ribs to cook for approximately 2.5 to 3 hours or until tender and easily pulled apart with a fork. The low and slow cooking process ensures the meat becomes beautifully tender.

Once the ribs are fork-tender, remove them from the oven and transfer them to a plate.

Pour the cooking liquid from the pan into a saucepan and bring it to a boil over medium-high heat.

Let the liquid simmer until it reduces and thickens into a rich, glossy glaze.

Brush the glaze generously onto the cooked ribs, coating them evenly.

For an added touch of smoky flavour, you can finish the ribs on a preheated grill or under the broiler for a few minutes until they develop a caramelized crust.