Pat the bone-in beef short ribs completely dry with paper towels. Heat the neutral oil in a Dutch oven over medium-high heat. Sear the ribs for 3-4 minutes per side until deeply browned and charred on the edges, then remove and set aside.

Lower the heat to medium and drain all but 1 tbsp of fat from the pot. Add the minced garlic and grated ginger, sautéing for 60 seconds. Whisk in the soy sauce, dark soy sauce, brown sugar, beef broth, and rice vinegar, scraping up any browned bits.

Return the seared beef to the pot, bring the liquid to a simmer, cover with a lid, and transfer to a 325°F (165°C) oven. Braise for 2.5 hours until the meat is pull-apart tender.

While the beef braises, combine the rinsed jasmine rice with 1.25 cups (300ml) water in a saucepan. Bring to a boil, cover, reduce to low, and cook for 15 minutes. Let steam off the heat for 10 minutes, then fluff with a fork.

Remove the tender ribs from the Dutch oven. Skim excess fat from the braising liquid. Place the pot on the stove over medium heat, whisk in the cornstarch slurry, and simmer for 3-5 minutes until it transforms into a thick, dark brown reduction sauce.

Spoon fluffy white jasmine rice into shallow bowls. Top with a bone-in beef short rib. Ladle the hot sticky caramelized soy glaze over the meat. Garnish heavily with toasted white sesame seeds and thinly sliced green scallions.