Bone-in short ribs marinated for 24 hours and slow-cooked until tender.
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Whisk together the pear juice, soy sauce, brown sugar, sesame oil, ginger, garlic, mirin, gochugaru, and black pepper to create the bulgogi marinade.
Place the short ribs in a vacuum-seal bag or heavy-duty zip-top bag, pour in the marinade, and refrigerate for exactly 24 hours, turning occasionally.
Preheat your oven to 275°F (135°C) and remove the ribs from the refrigerator 30 minutes before cooking to reach room temperature.
In a heavy cast-iron Dutch oven, sear the ribs over high heat until deeply caramelized on all sides, then deglaze the pot with the beef bone broth.
Arrange the ribs bone-side down in the pot, pour the remaining marinade over them, and cover with a tight-fitting lid or double layer of foil.
Slow-roast in the oven for 5 to 6 hours, basting with the braising liquid every 90 minutes until the meat is fork-tender but not falling off the bone.
Carefully remove the ribs and strain the cooking liquid into a saucepan; reduce over medium-high heat until it reaches a thick, syrupy glaze consistency.
Brush the ribs with the reduced glaze and finish under a high broiler for 2-3 minutes to create a lacquered crust before serving.
