1. Salt each side of your short ribs and allow them to sit uncovered in the fridge for at least 30 minutes

2. Preheat the oven to 325 F

3. Over medium-high heat the avocado oil in a Dutch oven and add the short ribs in, allowing them to brown for about 2 minutes before flipping and repeating until all sides are browned. Remove and set aside.

4. Over medium heat in the same pot, add in the diced celery, onions, and carrots and brown for 2-3 minutes

5. Add in the tomato paste and stir it with the veggies, allowing it to brown as well for about 2 minutes

6. Add in the red wine and bone broth and bring to a simmer before adding the short ribs back into the pot

7. Add in salt, pepper, peppercorns, bay leaves, and the fresh herbs (tied up in butcher’s twine). Cover and cut the heat, then transfer the pot to the preheated oven and allow the short ribs to braise for 2-3 hours until they’re falling off the bone

8. Once ready, remove the pot from the oven and transfer the short ribs to a separate plate using tongs

9. Strain the excess veggies from the braising liquid into another pot and place over medium heat

10. Combine the cornstrach and water to create a slurry and add it to the braising liquid to help it thicken. Mix in the coconut sugar as well

11. Cook the jus down until it’s thick enough to coat the back of a spoon. Taste and season as desired

12. Serve the short ribs over polenta or mashed potatoes and topped with the homemade jus sauce and an optional garnish of fresh rosemary

Enjoy!