Heat the ghee in a medium cast iron skillet over medium-high heat for 2 minutes.

Blot the short ribs dry with a paper towel, and season with salt and pepper.

Brown the short ribs in the skillet for 1 minute per side.

Add the beef bone broth, coconut aminos, tomato paste, and garlic to the slow cooker, and stir well.

Transfer the short ribs to the slow cooker, and add the rosemary.

Cover, and cook on LOW for 4 hours, or until the beef pulls off the bone easily.