Sear the ribs: Pat ribs dry and season generously with 2 teaspoons
sea salt. Heat 2 tablespoons beef tallow in a skillet over high heat and
sear ribs 2-3 minutes per side until deeply browned. This step is
optional if you're short on time, but it adds a lot of flavor — you can also skip it and go straight to the crockpot for a truly hands-off morning.
Layer the crockpot: Place 1 yellow onion, sliced, 4 garlic cloves,
smashed, 3 carrots, cut into chunks, and 2 celery stalks, chunked in the bottom of the crockpot. Nestle the seared ribs on top.
Add the liquid: Pour in 2 cups beef bone broth, 3 tablespoons
coconut aminos, and 2 tablespoons apple cider vinegar. Tuck in 2 fresh rosemary sprigs, 4 fresh thyme sprigs, and 2 bay leaves around the ribs.
Cook low and slow: Cover and cook on low.
Rest and reduce: Once done, carefully remove ribs and cover to keep warm. If you want a thicker sauce, pour the braising liquid into a saucepan and simmer to reduce for 10-15 minutes while you plate.
Serve: Discard herb stems and bay leaves, spoon vegetables and sauce over the ribs, and serve.
Notes
Low for 8 hours or high for 4-5 hours if you're tighter on time.
The searing step can be done the night before and refrigerated overnight to save morning time.
