In a mixing bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, honey, and black pepper until well combined.

Place the beef short ribs in a large resealable plastic bag or a shallow dish and pour the marinade over the ribs. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.

Preheat the oven to 300°F (150°C).

Remove the short ribs from the marinade and place them in a roasting pan. Reserve the marinade for later use.

Cover the roasting pan with aluminum foil and roast the ribs in the preheated oven for 3 hours.

After 3 hours, remove the foil and brush the ribs with the reserved marinade. Increase the oven temperature to 350°F (175°C) and roast for an additional 1 hour, basting every 20 minutes until the ribs are caramelized and tender.

Once cooked, remove the ribs from the oven and let them rest for 10 minutes before serving.

Garnish with sliced scallions and toasted sesame seeds before serving.