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Prepare the Crockpot: Grease the inside of your crockpot with a little sesame oil or non-stick spray.
Sear the Short Ribs (optional but recommended): Heat a skillet over medium-high heat and sear the short ribs on all sides for about 2-3 minutes per side until browned. This adds extra depth of flavor but can be skipped if you’re short on time.
Make the Sauce: In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, beef broth, sesame oil, garlic, ginger, and sriracha (if using).
Cook the Short Ribs: Place the short ribs into the crockpot and pour the sauce mixture over the top, ensuring the ribs are coated in the sauce.
Slow Cook: Cover the crockpot and cook on low heat for 7-8 hours or on high heat for 4-5 hours, until the short ribs are tender and falling off the bone.
Thicken the Sauce: Once the short ribs are done, remove them from the crockpot and cover to keep warm. In a small bowl, mix the cornstarch and water to form a slurry. Stir it into the sauce in the crockpot, then cook on high for 10-15 minutes until the sauce thickens.
Serve: Serve the short ribs over rice or noodles, drizzle with the thickened sauce, and garnish with chopped green onions and sesame seeds.