Preheat oven to 350 degrees Fahrenheit. Add olive oil to a large pot or Dutch oven over medium high heat.

Liberally season short ribs with salt and pepper to taste, then add short ribs to the hot pot. Sear ribs on all sides until golden brown. Once beef is finished searing, remove from the pot, and place to the side.

Next, add chopped onion and beef fry to pan and brown until the onion is tender (about six to eight minutes). Add garlic and only cook for 30 seconds. Sprinkle in flour and stir together and cook for about two minutes.

Pour in the tea, beef or chicken broth, and soy sauce, then stir in brown sugar and whisk until everything is smooth. Bring the braising liquid to a boil.

Once boiling, return beef short ribs to liquid, cover with top, and place in the oven for three hours or until ribs are completely tender (easily separated with a fork) and the liquid has thickened into a gravy.