Add short ribs and press down to make sure sauce mostly covers. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Remove meat from slow cooker. Pour sauce into gravy separator in batches. Let fat rise to top. Pour sauce (that is on the bottom of the gravy separator) back over ribs and toss the fat away. Repeat as needed for the remaining sauce.
Serve with rice and garnished with green onions and sesame seeds
Notes
For gluten free cooking make sure to use gluten free tamari instead of the soy sauce.