Korean Beef Short Rib Noodle Bowl

3-4 lbs beef short ribs
1 cup flour
1/3 cup onion
2 t. minced garlic
2 t. smashed ginger
1/2 cup soy sauce
2 T. brown sugar
3/4 cup water + more to add to the crock pot
2 t. sesame oil
3 green onions, sliced
toasted sesame seeds
1/2 lb. linguine or spagetti noodles

Combine flour, salt, and pepper in a large, resealable bag. Shake the short ribs in the flour mixture to coat. Heat about 1/2 inch of oil in a large skillet. Arrange ribs in the skillet and brown, turning to evenly color each side. Remove to slow cooker. Add onion to the skillet and saute until tender. Add in garlic and ginger, stir until fragrant. Combine, soy sauce, 3/4 cup water, and brown sugar. Add to skillet, deglazing. Bring to a boil, then reduce heat to a simmer and cook for about 5 minutes. Pour liquid over short ribs, then add enough water, 1 cup or more, until the liquid reaches halfway up the sides of the beef. Cover and cook on LOW for 8 hours or until the meat is very tender. Remove meat to a casserole dish and separate from fat and bone. Shred beef. Cover and refrigerate. Save the braising liquid, cover and refrigerate overnight. Day 2: Boil water and cook pasta according to package directions. Drain and keep warm. Skim the fat from the braising liquid. Discard. Combine braising liquid and beef in a pot. Heat until simmering. Stir in sesame oil. Toss the beef mixture with hot pasta and sliced green onions. Serve topped with sesame seeds and additional green onions.