1 tablespoon olive oil
4 pounds beef short ribs - bone in is best
2 onions, frenched
4 ounces large diced pineapple - some syrup reserved
12 ounces beef broth
1/4 cup Thai chili sauce
1/4 cup honey
3 tablespoons Worcestershire sauce
4 cloves garlic, chopped
Chopped, fresh parsley
Heat oil in heavy large ovenproof pot over medium-high heat.
Add ribs and brown.
Add onions, pineapple with syrup, beef broth, chili sauce, honey, Worcestershire sauce and garlic to ribs and stir to combine.
Cover pot and bake 1 hour.
Uncover and bake until ribs are tender, about 1 more hour.
Season to taste with salt and pepper.
Sprinkle with parsley.