Add in chopped garlic and continue to stir until fragrant but not burnt, 1-2 minutes.
Pour in soy sauce and rice wine vinegar and scrape up all of the browned bits at the bottom of the pan into the sauce.
Stir in brown sugar and add short ribs back into the pot
Add water to cover ¾ of the way up the short ribs, should be about 3-4 cups
Bring to a boil, reduce heat to low, cover and simmer about 3 to 3/12 hours until meat is very tender but still just attached to the bone
Remove from heat and allow to cool to room temperature before refrigerating for 1-2 hours or overnight
Once fully cooled, remove the white layer of fat from the top of the pot around the short ribs with a large spoon and then return the pot to the fire and heat over medium heat until warmed
Remove the short ribs to a tray and cover with foil to keep warm (you can also place them in an oven at 250 degrees)
Strain the cooking liquid out through a fine mesh sieve into a medium saucepan and press on the vegetables with a spatula to get out all of the juice and flavor
Heat the sauce over high heat until slightly thickened and reduced by ½. It will be more of a glaze than a broth at this point
Place the short ribs on a serving plate and spoon over the glaze, garnish with sliced scallions, serve and enjoy
Notes
For best results, you should cool the short ribs for an additional 1-2 hours, up to overnight, to easily remove the fat from the braising liquid but, it is not required.
Recipe by Jackie Ourman at http://jackieourman.com/asian-glazed-braised-short-ribs-gluten-free/