Prep the Ingredients: Peel and chop the potatoes and carrots into bite-sized pieces, coarsely chop one onion, mince three cloves of garlic, and grate a one-inch piece of ginger. Set everything aside.

Combine in the Slow Cooker: Layer the beef short ribs at the bottom of the slow cooker, add potatoes, carrots, onion, garlic, and ginger. Pour in soy sauce, beef broth, honey, and sesame oil. Sprinkle with crushed red pepper if desired.

Cook the Ribs: Cover and set the slow cooker to low heat for 6 hours or high heat for 3 hours until beef is fork-tender.

Serve: Carefully remove the short ribs, place on a serving platter, ladle sauce over, and serve hot over rice, garnished with sesame seeds and green onions.