3 pounds boneless prime Angus beef short ribs
2 teaspoons salt
1 teaspoon black peppercorns, crushed
1 teaspoon sugar
6 peeled shallots, chopped
1 fresh bay leaf
Dash of fresh thyme leaves
3 cups red wine
1 cup beef or veal stock
1/2 pineapple, peeled and cut into 1-inch cubes
1 tablespoon pistachio oil
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