Night before: soak short ribs in water for 30 minutes. Drain and pat dry. Sprinkle Kosher salt on each side of the meat. Cover and place back in the refrigerator overnight. (*see note)
Preheat oven to 325 degrees.
Sear short ribs in Dutch oven, about 3-4 min/side. Remove meat and set aside.
Stir fry aromatics (garlic, ginger, green onion, onion, pear) for 2-3 minutes. There should be some oil left from the meat in the pan to stir fry in. Use a splash of mirin (or any liquid) to get any browned bits moving around the Dutch oven.
Layer carrots and shiitake mushrooms on top of the aromatics.
Add seared meat on top of the vegetables.
Combine sauce (soy sauce, brown sugar, mirin and water). Pour over the meat.
Bring your braise to a boil. Remove from heat, place in oven for 3 - 3 and 1/2 hours.
Serve on top of brown rice, top with green onions and sesame seeds.