Place the duck fat in a tagine or dutch oven over medium-high heat. Liberally salt the short ribs and sear them for 2 minutes on each side (8-10 minutes total). Slide the tagine off the heat and remove the ribs to a rimmed baking sheet. Season the ribs with 1 Tbsp of the Ras el Hanout.
Preheat the oven to 350°F. Return the tagine to the burner, add the carrots and onion, and saute over medium heat for 2 minutes. Add the tomatoes, stock, garlic, bay leaf, lemon juice, turmeric, salt, pepper and remaining 1 tsp of Ras el Hanout. Stir to combine and simmer for a few minutes.
Return the ribs to the pot, nestling them into the vegetables. Cover with a tight-fitting lid and place in the oven for 2 ½ hours, until the meat is tender and falling off the bone.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/blog/review-make-it-paleo-2-moroccan-short-ribs/