Preheat the oven to 325 degrees F (160 degrees C).
Season Boneless Beef Short Ribs (6) with Kosher Salt (to taste) and Ground Black Pepper (to taste) on all sides. Don't be shy when seasoning!
Heat the Canola Oil (2 tablespoon) over medium high heat in a large cast iron skillet. Once hot, sear the short ribs on all sides until browned and caramelized. Do this in batches if necessary. This should take a total of 10-15 minutes.
Reduce the heat to medium and add the Onion (1) and Garlic (2 clove). Toss to coat in the rendered fat, and allow to cook 5 minutes or until soft.
Add the Tomato Paste (2 tablespoon). Using a wooden spoon, evenly distribute the paste throughout the skillet. Cook for 2 minutes to release the acidity. The onions will start to turn deep red!
In a bowl combine the Beef Broth (2 cup), Ketchup (2 tablespoon), Apple Cider Vinegar (2 tablespoon), and Worcestershire Sauce (1 tablespoon). Mix.
Pour into the skillet. The short ribs should be half way submerged, If not half way submerged add more beef broth. Add the Bay Leaf (2) and bring to a simmer.
Once the broth has reached a simmer, tightly cover with foil and transfer to the oven.
Allow the short ribs to cook in the oven for 2 1/2-3 hours until fork tender. I kept checking after two hours.
Garnish with Fresh Parsley (to taste) and eat however desired. I ate mine with ramen, but this is also delicious with polenta, mashed potatoes, rice, tacos, or even on pizza!