Preheat your oven to 325°F (160°C).

Generously season the short ribs with salt and pepper on all sides.

Heat the vegetable oil in a large Dutch oven over medium-high heat.

Sear the short ribs in batches, about 2–3 minutes per side, until they’re browned. Transfer to a plate.

In the same pot, lower the heat to medium and add the onions. Cook until softened, about 5 minutes.

Stir in the garlic and ginger, cooking until fragrant, about 1 minute.

Add the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Stir to combine, scraping up any browned bits on the bottom of the pot.

Return the short ribs to the pot, arranging them so they’re mostly submerged in the liquid. Bring the mixture to a simmer.

Cover the pot with a lid or foil and transfer it to the oven. Braise for 2½ to 3 hours, or until the meat is tender and falling off the bone.

IF you want the sauce thick: Thicken the Sauce (Optional: I usually skip this)

I like the sauce being a little more thin, similar to soy sauce. BUT if you want it thick... Once the short ribs are cooked, remove them from the pot and skim off any excess fat from the surface of the liquid.

In a small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry.

Stir the slurry into the braising liquid and bring it to a simmer on the stovetop. Cook until the sauce has thickened, about 2–3 minutes.