Season the short ribs on all sides with the salt and pepper.
Add olive oil to a large skillet and heat over medium-high heat. Add the short ribs and sear, browning on all sides.
Add seared short ribs to a slow cooker. Pour in the chicken broth, cane vinegar, and soy sauce. Then add the garlic cloves, black peppercorns, and bay leaves.
Cover and slow cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, until the meat is tender.
Notes
Storage: Store leftover short ribs in an airtight container in the refrigerator for up to five days. Vinegar: If you can't find cane vinegar (it's readily available online), you can use rice wine vinegar or apple cider vinegar. It will alter the final taste a bit, but it should still be delicious!