Pat dry the ribs with a paper towel.
Salt every side of the ribs.
Place in ziplock bag to brine for up to 24 hours.
Remove the salt and moisture from the ribs with a paper towel.
Set the ribs on the counter for 2 hours so they are room tempature.
Mix the 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp oregano, 2 tsp paprika, 2 tsp sea salt, and 1/4 tsp cayenne pepper in a small bowl.
Rub the spice mixture over the 2 lbs short ribs.
Let the ribs marinate for 3 hours.
Dice 1 red onion.
Heat 1 tbsp ghee on medium-low heat in a skillet.
Saute diced red onions for 20 minutes with minced garlic.
Preheat slow cooker on high with 1/4 beef broth.
Transfer onions to slow cooker.
Heat 2 tbsp ghee on medium-high heat on a skillet.
Sear each side of the ribs for 2 minutes.
Transfer short ribs to slow cooker.
Cook on high for 4 – 5 hours.