1. Add 2 teaspoons olive oil to a Dutch oven over medium-high heat. Sear short ribs in batches for about 2 minutes per side. Set aside.

2. Drain grease and wipe pot clean. Add remaining 1 teaspoon olive oil and chopped garlic. Sauté for 1 minute, stirring constantly.

3. Reduce heat to medium. Add soy sauce, honey, beef stock, Worcestershire sauce, and black pepper. Whisk together and bring to a low boil.

4. Return seared ribs to pot. Let boil for 2 minutes, flip, then boil for 2 more.

5. Add 4 cups water. Bring to a boil. Skim off any foam.

6. Reduce heat to low, cover, and simmer for 1 hour and 20 minutes. Skim at 40-minute mark if needed.

7. Check for tenderness. Simmer uncovered for 15–20 minutes if more softening or reduction is needed.

8. Remove ribs carefully and tent with foil.

9. Boil sauce. Mix 1 tablespoon cornstarch with 1 tablespoon cold water. Whisk into boiling sauce to thicken.

10. Serve ribs hot with sauce ladled over top. Garnish with parsley, sesame seeds, or chili flakes.