Heat oil in a large deep saucepan on medium high heat. Sprinkle short ribs with salt. Brown short ribs on all sides. Transfer meat to large platter and set aside.
Pour off fat and save 1 Tablespoon. Return 1 Tablespoon to pot. Add garlic, onion, and cook until it is softened, about 5 minutes. Reduce heat to low. Add wine, soy sauce, and vinegar and stir well. Scrape up all brown bits from the bottom of the pan.
Add bay leaves and black pepper to the pot. Return short ribs to pot. Add enough water to cover ribs. Bring pot to a boil. Return heat to low. Cover and let simmer for 2 hours.
Ribs are done when they are fork tender. Remove ribs from pot.
Bring pot to high heat and boil until liquid is reduced and about 2 cups in volume. (About 30 minutes)
Skim off oil from the broth. Serve ribs with adobo broth and pair with cauliflower rice.
