In a large oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

Sauté Vegetables

In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.

Braise the Ribs

Return the short ribs to the pot. Add the beef broth, soy sauce, BBQ sauce, and bay leaves. Bring to a simmer, then cover and transfer to the oven. Braise for 2.5 to 3 hours until the meat is tender.

Prepare the Firebread

While the ribs are braising, prepare the firebread. You can either warm the flatbread in the oven or grill it for a few minutes until slightly crispy.

Assemble the Dish

Once the ribs are done, remove them from the pot and shred the meat. Discard the bay leaves. Mix the shredded beef with some of the braising liquid and place it on the firebread.

Add Cheese and Serve

Top the shredded beef with a blend of cheddar and mozzarella cheese. Serve immediately while hot.