In the Le Creuset 4.5 quart saute pan, heat your coconut oil over medium high heat
Liberally salt and pepper the short ribs
Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch and then set your short ribs aside on a plate
In the pan you seared the meat, add the onions and fennel stalks to the pan and cook until onions are soft and tender, approximately 10 minutes
Add the beef stock, coconut aminos and balsamic vinegar to deglaze the pan ensuring you scrap the pan to get all the delicious bits up
Add the meat back to the pan followed by the carrots, fennel fronds and italian seasoning while giving a quick stir
Cover the pan, reduce the heat to low and simmer for 60-90 minutes or until your meat is fork tender and falls off the bone
Serve and enjoy