In a mixing bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper.

Place the beef short ribs in a large resealable bag or a shallow dish, pour the marinade over them, seal or cover, and refrigerate for at least 2 hours, or overnight.

Preheat your oven to 300°F (150°C).

In a large heavy-bottomed pot or Dutch oven, heat a bit of oil over medium-high heat and sear the ribs on all sides until browned, about 3-4 minutes per side.

After searing, pour the reserved marinade and beef broth into the pot.

Cover the pot tightly with a lid and transfer it to the preheated oven. Allow the ribs to braise for 2 to 3 hours until fork-tender.

Once done, remove the ribs from the oven and let them rest for a few minutes.

Serve the ribs over rice or noodles, garnished with sliced green onions and sesame seeds.