In a big mixing bowl, whisk together the onion, garlic, ginger, soy sauce, rice wine vinegar, brown sugar, sesame oil, sriracha, and black pepper. Give it a taste before adding the meat—this is your chance to adjust for more sweetness, spice, or tang.

Add the short ribs to the bowl and make sure they’re fully coated in the marinade. Cover tightly and pop it in the fridge for at least 8 hours, or overnight if you’ve got the time. Flip the ribs halfway through to keep things even. The longer they soak, the more flavor and tenderness you’ll get.

About 30 minutes before cooking, pull the ribs out of the fridge so they’re not going into the oven ice cold. Heat a large skillet over medium-high and drizzle in some oil. Working in batches, sear the ribs for 3–4 minutes per side until they’ve got good color. Add more oil if the pan gets dry. As you go, transfer them to a greased baking dish.

While you’re finishing the last batch, go ahead and preheat your oven to 375°F.

Once all the ribs are seared and nestled in the baking dish, spoon a little of the leftover marinade over the top—especially the bits of garlic, onion, and ginger. Discard the rest. Cover tightly with foil and bake for 25–30 minutes until fork-tender.

Sprinkle with sesame seeds and green onions. Serve with fluffy white rice, crisp shredded cabbage, and a side of kimchi if you’ve got it. So good.