Blend half a Granny Smith apple with ½ cup of water until smooth. In a large pan, heat oil over medium heat and brown the beef short ribs on all sides for 8–10 minutes.

Stir in the blended apple mixture along with soy sauces and rice wine, combining thoroughly.

Incorporate a star anise and a small cinnamon stick into the mixture. Sauté for 2 minutes until the spices release their aroma.

Pour enough water to cover the beef ribs, add bay leaves, bring to a boil, then reduce heat and simmer for about 2 hours.

After 2 hours, remove the lid and raise heat to medium-high. Cook uncovered for 15–20 minutes until sauce thickens.

Remove from heat, discard bay leaves, star anise, and cinnamon stick. Serve hot over mashed potatoes or rice.