Instructions

Before you start cooking, add diced tomatoes and garlic cloves to a food processor and pulse until the tomatoes and garlic are puréed. Set aside and move on to the next step.

Begin by seasoning the short ribs thoroughly with salt and pepper. Then, heat the avocado oil in a large Dutch oven over high heat. When the oil is hot, add the short ribs and lower the heat to medium-high. Sear the ribs on all sides until brown (about 3-5 minutes per side). Remove the ribs from the pan and set aside.

To the same pot, add the onions and mushrooms and sauté until the onions are tender (about 5-7minutes). Season with a pinch of salt and pepper and add the tomato paste. Continue to sauté for a couple minutes to cook the tomato paste. Now, add the bone broth to deglaze the pan. Sauté until the broth reduces a bit. Then, pour in the tomato and garlic mixture, fish sauce and crushed red pepper flakes and stir to combine. Return the meat to the sauce, lower the heat, cover and simmer for 1 hour or until the ribs are fall-apart tender (if after an hour the meat is still hard to pull apart, continue to cook for about half an hour). Remove the ribs from the pot, shred and return to the sauce. Taste, and season with a little more salt if necessary. Continue to simmer uncovered for about 15 more minutes to thicken the sauce.

Serve atop zucchini noodles or roasted vegetables.