Heat up oil in a pot. Brown the short ribs in batches. 2-3 minutes on each side. Transfer the browned short ribs in a platter. Repeat with the other batch. Drain the grease from the pot once all the short ribs have been browned.
Place the ribs back into the pot, including the juices from the platter. Add 8 cups of water. Season with salt and lots and lots of ground peppercorn. Use whole cloves of peppercorn if you want. Or 2 tbsp of ground black pepper if peppercorn is not available.
Stir, then cover the pot. Simmer in medium heat for 3 hours. Stir occasionally.
After 2 1/2 hours, add 4 more cups of water and peeled potatoes. Cover it back up and simmer for another 30-35 minutes. Check the potatoes if they’re tender. If they are, take them out and set aside in a bowl.
Add quartered cabbages and green beans. Simmer for another 30 minutes or so. Add more water if necessary. Add more salt and pepper according to your taste. Place the potatoes back into the pot before turning the stove off. Stir a couple of times.
