Preparation Steps

• In a large bowl, combine soy sauce, brown sugar, rice wine, sesame oil, garlic, ginger, black pepper, and grated onion. Mix well to form the marinade.
• Add the Korean short ribs to the marinade, ensuring they are fully coated. Cover the bowl and marinate in the refrigerator for at least 4 hours, or preferably overnight.
• Preheat oven to 325°F (163°C).
• Place the marinated short ribs in a Dutch oven or oven-safe pot. Pour the remaining marinade over the ribs.
• Cover the pot and bake in the preheated oven for 3 hours, or until the short ribs are very tender and easily shred with a fork.
• Remove the pot from the oven and let the short ribs rest for 10 minutes before serving.
• Serve hot with rice and your favorite side dishes. Garnish with sesame seeds and chopped green onions, if desired.