Chinese Braised Short Ribs with Black Pepper

This one is a very rich and peppery dish, but not hard to make. It's from "Hot, Hotter, Hottest" 50 Fiery Recipes from Around the World, by Janet Hazen, published in 1992 so may not be available, I haven't checked Amazon. (ISBN 0-8118-0079-2)

"These ultra-tender beef ribs are at once peppery and slightly sweet. Served with stir-fried green vegetables and steamed rice, these ribs make an unforgettable meal for those who enjoy the intense flavors of Chinese cuisine.
Makes 4 servings. Hotter: rated 5"

1 kg Beef short ribs, cut in 60 cm lengths
2 tablespoons peanut oil
4 cloves garlic, thinly sliced
1-inch piece ginger root, peeled and minced
2 tablespoons each coarsely ground black and Szechuan peppercorns
3 star anise (more for garnish, if desired)
1 cup dry red wine
2 cups unsalted beef stock or unsalted beef broth
1/4 cup soy sauce
3 tablespoons oyster sauce
3 tablespoons Chinese black vinegar
2 tablespoons brown sugar
1 small bunch green onions, trimmed and minced (reserve some for garnish)
Kumquats, for garnish (optional)

In a deep-sided pan, cook the ribs in the peanut oil over high heat until they are browned on all sides.
Add the garlic, ginger, peppercorns, and anise, and cook for 1 minute.
Add the red wine and continue cooking until it evaporates.
Add the beef stock, soy sauce, oyster sauce, vinegar, and brown sugar and bring to a boil.
Reduce the heat to moderately low; cover and cook for 1 hour or until the meat is very tender and the sauce is thick and aromatic.
Using a spoon, remove the excess fat from the sauce.
Add all but 2 tablespoons of the green onions; mix gently.
Garnish with the remaining green onions, and with the star anise and kumquats if desired.