Score short ribs on both sides, about 1/3 of the way down, being careful not to cut all the way through.

Place the scored short ribs in a heavy kettle or Dutch oven.

In a separate bowl, combine the soy sauce and minced garlic.

Pour the soy sauce and garlic mixture over the short ribs in the kettle.

Add enough water to the kettle to cover the short ribs about 3/4 of the way.

Chop the green onions and add them to the kettle.

In a dry pan, briefly toast the sesame seeds and salt until the seeds are rounded and lightly browned. Add the toasted sesame seed mixture to the kettle.

Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low and simmer gently.

Cover the kettle and cook for 2 hours, or until the short ribs are very tender.

Serve the saucy short ribs hot with cooked rice.