Step 1

Arrange a rack in the lower third of the oven and heat the oven to 325°F.

Step 2

Pat 3 pounds beef short ribs dry with paper towels and season all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Step 3

Heat 1 tablespoon neutral oil in a large Dutch oven over medium-high heat until shimmering. Working in 2 batches, add the short ribs and sear until all 4 sides are browned, 3 to 4 minutes per side. Transfer all the short ribs to a large plate.

Step 4

Reduce the heat to medium. Add 6 smashed and peeled garlic cloves and 1 thinly sliced medium yellow onion (about 2 cups) to the pot. Cook until the onion is softened, 4 to 5 minutes. Add 2 cups water, 1/2 cup soy sauce, 1/3 cup cane vinegar, 3 tablespoons oyster sauce, 2 teaspoons packed brown sugar, 3 dried bay leaves, and 2 teaspoons whole black peppercorns. Scrape up any browned bits from the bottom of the pot with a wooden spoon.

Step 5

Return the short ribs and their accumulated juices to the pot. Bring to a boil. Reduce the heat to maintain a simmer.

Step 6

Cover and transfer the pot to the oven. Bake for 1 hour.

Step 7

Add 1 pound peeled and chopped Yukon Gold potatoes to the Dutch oven and stir to combine. Cover and return to the oven. Bake until the beef is very tender and pulls away from the bone, 1 to 1 1/2 hours more.

Step 8

If serving immediately, skim off the excess fat from the surface. If not serving immediately, let cool completely, then cover and refrigerate overnight. Scrape off and discard the hardened layer of fat from the surface before reheating over medium heat.

Step 9

Remove and discard the bay leaves if desired. Serve with steamed white rice and drizzle heavily with the sauce.