Sear the ribs Heat olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper. Sear for about 3–4 minutes per side until browned. Remove and set aside.
Cook the aromatics In the same skillet, sauté the chopped onion and minced garlic for 2–3 minutes until the onion becomes translucent.
Make the sauce In a bowl, whisk together:
beef broth
soy sauce
brown sugar
sriracha
Worcestershire sauce
rice vinegar
ground ginger
red pepper flakes
Add to crockpot Place the seared short ribs in the crockpot and pour the sauce mixture over them.
Slow cook
Cook on LOW for 8 hours, or
HIGH for 4 hours until the meat is tender and falling off the bone.
Finish & serve Remove the ribs and let them rest briefly. Skim excess fat from the sauce and spoon it over the ribs. Garnish with chopped green onions.
