Slow Cooker Short Ribs

INGREDIENTS
4LBS Short Ribs
Himalayan Pink Salt and Pepper
2 Cups Beef Bone Broth
1 Cup Coconut Aminos
1 Teaspoon Garlic Powder
1 Teaspoon Thyme
1 Teaspoon Rosemary
1 Teaspoon Onion Powder
3 Stalks of Celery Sliced
1/2 Onion Cut into Large Pieces

ASSEMBLY

1. In a medium sized mixing bowl add the bone broth, coconut aminos, garlic powder, thyme, rosemary, and onion powder. Mix well.
2. Add half of the veggies to the bottom of the slow cooker. Add the ribs, top with remaining veggies, and pour the liquid on top. Sprinkle with pink salt and pepper.
3. Cook on low for 8 – 9 hours.
4. Serve with horseradish or horseradish aioli.
5. ENJOY!