Sprinkle the short ribs with sea salt on all sides. Heat the avocado oil in a large cast iron skillet over medium-high heat. Wait for a few minutes to allow the skillet to become sizzling hot.
Place the short ribs in the hot skillet on one of the fat sides. Sear for 3 minutes, then flip and sear for another 2 to 3 minutes.
Pour the cherry juice and chicken broth into the slow cooker. Transfer the seared short ribs into the slow cooker.
Use the same skillet to sauté the onion. Cook, stirring occasionally, until the onion turns golden-brown, about 8 to 10 minutes. Add the garlic and sauté another 2 minutes.
Transfer the onion and garlic to the slow cooker, along with the carrots, mushrooms, and rosemary. Give everything a jostle so that everything is covered in liquid as much as possible (it’s completely fine if the veggies are poking out!).
Secure the lid on the slow cooker and cook on low heat for 7 to 8 hours or high heat for 4 to 6.
Serve with your choice of side dishes and enjoy!
Notes
*You can replace the cherry juice with chicken or beef broth for a zero carb option, or a dry red wine (such as Malbec or Cabernet Sauvignon), or unsweetened apple cider.