Season Beef Short Ribs (8) with Kosher Salt (to taste), Freshly Ground Black Pepper (to taste) and Granulated Garlic (to taste) in Peanut Oil (2 tablespoon). Sauté all sides until golden brown 1 layer at a time.
Remove the ribs, set aside.
In the remaining fat, sauté Onion (2), Tomato (2), Chili Pepper (5), and Garlic (5 clove) until the onions are caramelized.
Add Merlot (2 quart) and Water (1 quart), deglaze the pot.
Add Fresh Blueberries (2 cup), Hungarian Paprika (1 cup), Star Anise (7), Bay Leaf (4), Whole Clove (5), Juniper Berries (5), Granulated Sugar (2 tablespoon), Dried Thyme (1 tablespoon), Dried Oregano (1 tablespoon), Ground Coriander (1 tablespoon), Ground Cumin (1/2 tablespoon), Ground Black Pepper (1/2 tablespoon) and Kosher Salt (to taste).
Add ribs and bring to a boil, then turn down to a simmer and cook until the meat is very tender but does not fall off the bone, around 2-3 hours.
Remove the meat. Set aside and cover while you degrease and strain the sauce. Check and adjust seasoning to taste.
Serve with pasta, rice, or mashed potatoes. Enjoy!