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1
Preheat oven to 350u00b0. Lightly season short ribs with 1/4 tsp. pepper.
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2
Heat oil in a 5- to 6-qt. dutch oven or other heavy ovenproof pot over medium-high heat. Add short ribs and brown on all sides, turning as needed, about 15 minutes total. Transfer short ribs to a plate; set aside. Discard all but 1 tbsp. fat from pot.
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3
Reduce heat to medium and add shallots and coarsely chopped pears to pot; cook, stirring, until shallots are softened and lightly browned, 8 to 10 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in chicken broth, scraping up any browned bits from bottom of pan. Add soy sauce, brown sugar, sesame oil, star anise, and chile flakes.
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4
Increase heat to high and bring mixture to a boil. Return short ribs to pot, cover, and braise in oven 1 hour. Turn meat over and cook until tender but not falling apart, 45 minutes to 1 hour more.
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5
Meanwhile, stir diced pears and rice vinegar together. Chill pear relish, covered, until used.
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6
Uncover meat and continue to oven-braise, turning ribs once or twice, until sauce is reduced by about two-thirds and meat is very tender when pierced, 40 to 45 minutes more. With a slotted spoon, transfer ribs to a plate. Spoon fat from sauce.
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7
Stir cilantro and green onions into diced pear relish and season to taste with salt and pepper. Spoon rice into wide soup plates and set short ribs on top. Spoon a little sauce over meat, then add some pear relish. Serve remaining relish and sauce on the side.
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8
Make ahead: Through step 6, up to 1 day, chilled (with meat in sauce), but don't remove fat. Before serving, spoon off and discard fat from chilled sauce. Reheat on stove, covered, over medium-low heat until meat is hot (an instant-read thermometer inserted in center registers 150u00b0), 20 to 30 minutes.
