Let’s start by making the marinade. Just mix together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, chopped green onions, and black pepper until the sugar is all dissolved.

Next, take your beef flanken short ribs and coat them generously in the marinade. Pop them in a bag or a dish, cover them up, and let them chill in the fridge for at least 2 hours.

If you’ve got the time, leaving them overnight works even better for the flavors to really soak in.

When you’re ready to cook, heat up some vegetable oil in a big skillet or Dutch oven. Take the ribs out of the marinade (but save it for later!), and give them a good sear on all sides until they’re nice and brown, about 3-4 minutes per side.

Now, throw in your sliced onions and chopped carrots into the same skillet. Let them cook until they’re soft and fragrant, which should take about 5 minutes.

Time to bring everything together! Put those seared ribs back into the skillet, and pour in the beef broth, rice vinegar, honey, and the marinade you saved earlier.

Bring it all to a gentle simmer, then turn down the heat and let it cook, covered, for 2-2½ hours. You’ll know it’s ready when the meat is tender and practically falling off the bone.