In a bowl, combine soy sauce, hoisin sauce, rice vinegar, honey (or brown sugar), sesame oil, minced garlic, and grated ginger.

Place the beef short ribs in a large zip-top bag or a shallow dish and pour the marinade over them.

Ensure each rib is well coated. Seal the bag or cover the dish and refrigerate for at least 4-6 hours, or preferably overnight for maximum flavor infusion.

Preheat your oven to 325°F (163°C).

Take the marinated ribs out of the refrigerator and let them come to room temperature for about 20 minutes.

Place the ribs in a roasting pan or oven-safe dish, ensuring they are in a single layer.

Cover the pan tightly with foil and roast in the preheated oven for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

If you crave that smoky flavor, you can transfer the ribs to a preheated grill for a few minutes on each side to get a beautiful char.

Once done, remove the ribs from the oven (or grill) and let them rest for a few minutes.

Garnish with chopped green onions, sesame seeds, and fresh cilantro.

Serve the short ribs over a bed of steamed jasmine rice.