In a large pan over medium-high heat, sear the short ribs on all sides, in batches if necessary. Add the salt, peppercorns, sugar, shallots, bay leaf and thyme. Stir for 1 minute, and then deglaze with the red wine. Cook for 4 minutes, and then add the beef stock. Cover, reduce the heat to medium-low and simmer, stirring occasionally and skimming fat from the surface, until the meat is tender, about 2 1/2 hours.
Remove the meat and pass the cooking juices through a sieve into a saucepan. Reduce the juices over medium heat until a smooth texture. Add a dash of butter. Mix the pineapple cubes with the pistachio oil and some scallions. Serve with the beef and sauce.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.