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

Follow steps 1 through 3

Once your short ribs are browned, add them to a slow cooker with all your other ingredients

Cook on high for 7-8 hours or low for 10-12 hours, until the meat is very tender and falling off the bone