Prepare the vegetables by peeling and cutting the potatoes and carrots into 1-inch cubes, and coarsely chop the onion.

In the slow cooker, layer the beef short ribs, followed by the potatoes, carrots, onion, minced garlic, and freshly grated ginger.

In a separate bowl, whisk together the soy sauce, beef broth, honey, sesame oil, and crushed red pepper. Pour over the layered ingredients.

Cover the slow cooker and cook on low for 6 to 8 hours without lifting the lid.

Once cooking time is complete, sprinkle sesame seeds and green onions before serving over steamed rice.