Preheat your oven to 325°F (160°C). Heat the vegetable oil in a heavy-bottomed Dutch oven or deep roasting pan over medium-high heat. Pat the short ribs dry with paper towels, then sear them on all sides until they’re golden brown. This step builds flavor—don’t rush it.

Remove the ribs and set them aside. In the same pan, reduce the heat to medium and add the brown sugar. Let it melt gently, stirring often, until it starts to caramelize—watch it closely to avoid burning. Once it darkens slightly, add the soy sauce, hoisin sauce, oyster sauce, and sesame oil. Stir in the garlic, ginger, and Chinese five-spice powder.

Pour in the beef broth to deglaze the pan, scraping up all the flavorful bits stuck to the bottom. Return the seared ribs to the pan, bone-side down. Spoon some of the sauce over the top. Cover with a lid or tightly with foil.

Transfer the covered pan to the oven and let the ribs roast slowly for 3 to 3.5 hours. Every hour or so, baste the ribs with the sauce. The meat should be fork-tender and nearly falling off the bone when done.

Remove the ribs and keep them warm. Simmer the remaining sauce on the stovetop and stir in the cornstarch slurry if you’d like a thicker glaze. Reduce until it clings to the back of a spoon.

Serve the ribs over jasmine rice or mashed potatoes, drizzled generously with the thickened sauce. Garnish with chopped green onions and sesame seeds.