Season short ribs with salt and pepper, then sear in a hot pan with oil until browned on all sides.
Whisk together beef broth, soy sauce, brown sugar, vinegar, garlic, ginger, and Worcestershire sauce.
Pour the glaze over the ribs, cover, and simmer low (or bake at 325°F/165°C) for 2.5 to 3 hours until tender.
Plate the tender ribs over a bed of warm, buttery mashed potatoes and spoon the rich pan glaze over the top!