Prepare the Flavor Base: In a large slow cooker, combine chopped onion, minced garlic, and ginger. Add the beef broth, soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, along with salt and pepper to taste. Stir well to ensure all ingredients are blended beautifully for the rich sauce that will infuse the Korean Braised Short Ribs with incredible flavor.

Sear the Short Ribs: Preheat a large skillet over medium-high heat and add canola oil. Once the oil is shimmering, sear the bone-in short ribs for 2-3 minutes on each side until they develop a deep brown crust. This step locks in the flavors and enhances the overall taste. Remove the ribs from the skillet and transfer them to the slow cooker, meat side down.

Slow Cook the Ribs: Cover the slow cooker and set it to HIGH for 4-6 hours or LOW for 8-10 hours. The goal is for the Korean Braised Short Ribs to become fork-tender as they cook surrounded by the savory sauce. Check periodically to ensure everything is cooking evenly; you’ll know it’s ready when the meat is falling off the bone.

Thicken the Sauce: Once the ribs are cooked, mix cornstarch with a little cooking liquid from the slow cooker until smooth. Stir this mixture back into the slow cooker. Let it cook on HIGH for an additional 20 minutes to thicken the flavorful sauce, ensuring each bite of the ribs is enveloped in the rich, velvety texture.

Final Touches and Serving: After the sauce has thickened, allow the dish to rest for about 10 minutes. Serve the Korean Braised Short Ribs garnished with chopped scallions and a sprinkle of toasted sesame seeds. Pair them with kimchi, shredded carrots, and a scoop of cooked brown rice for a comforting, satisfying meal.