Start by peeling and chopping the potatoes into bite-sized pieces and slicing the carrots into thick rounds for a hearty texture. Coarsely chop the onion and mince the garlic, enhancing the aromatic profile of your Slow Cooker Korean Short Ribs. Set these prepared vegetables aside, ready to layer beautifully in your crockpot.

Layer the bottom of your crockpot with the beef short ribs, ensuring they are bone-in for maximum flavor. Next, add the chopped potatoes and carrots, followed by the onion, minced garlic, and freshly grated ginger. Sprinkle sesame seeds over the layers for an added touch of flavor and visual appeal, preparing for the delicious sauce to come.

In a mixing bowl, combine the soy sauce, beef broth, honey (or pear), and sesame oil, stirring well to blend the flavors. If you enjoy a bit of heat, add crushed red pepper to taste. Once the sauce is mixed, pour it generously over the meat and vegetables in the crockpot, ensuring everything is coated for optimal flavor infusion.

Cover the crockpot and set it to low heat, allowing the Slow Cooker Korean Short Ribs to cook gently for about 6 hours. During this time, the meat will become fall-off-the-bone tender, and the vegetables will soften while soaking up the rich flavors of the sauce. Avoid opening the lid too often to maintain even cooking.

Once the cooking time is complete, check the doneness of the ribs; they should be tender and easy to shred. Serve the Slow Cooker Korean Short Ribs over a bed of steamed rice for a comforting meal. For a finishing touch, garnish with additional sesame seeds and chopped green onions, adding freshness and crunch to each delightful bite.