Remove the short ribs from the fridge 30 minutes before cooking, season with kosher salt and black pepper, and bring to room temperature.

Preheat your oven to 300°F (150°C) for slow cooking.

In a braiser, heat avocado oil over medium-high heat and brown the ribs for 10-15 minutes.

Sauté the yellow onion in the same pot until translucent, then add garlic and cook for another minute.

Combine soy sauce, black peppercorns, and brown sugar in a bowl; pour into the pot and stir until sugar dissolves.

Add vinegar to the pot without stirring and bring to a gentle boil, then stir lightly after a minute.

Return short ribs to the pot, add water, bring to a boil, cover tightly, and transfer to the oven for 2-2½ hours.

After cooking, skim off excess oil, discard bones and bay leaves, and serve hot over Jasmine rice.