1. Preheat your oven to 325°F (163°C). In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat.
2. Season the beef short ribs with salt and black pepper. Sear them in the pot until all sides are browned, about 8-10 minutes total. Remove the ribs and set aside.
3. In the same pot, add the garlic and ginger, sautéing until fragrant, roughly 2 minutes. Pour in the soy sauce, rice vinegar, brown sugar, honey, and sesame oil, stirring to combine and scrape any browned bits from the bottom of the pot.
4. Return the ribs to the pot, ensuring they are submerged in the sauce. Cover with a lid and transfer to the preheated oven.
5. Roast for 2.5 to 3 hours, or until the ribs are tender and the sauce has thickened into a glaze. Check occasionally, basting the ribs with the sauce to enhance the flavor.
6. Remove from the oven and let rest for 10 minutes before garnishing with sliced green onions and sesame seeds.

Patience is key — as my abuela taught me, good things come to those who wait, and this dish is a testament to that truth.