Directions

1. Preheat oven to 325°F.
2. Heat the avocado oil in a large Dutch oven over medium-high heat. Season the shorts ribs generously with salt and pepper and cook, in batches, for 3-4 minutes on each side, until golden brown. Transfer the ribs to a plate and set aside.
3. Reduce heat to medium. Add the garlic and onion to the Dutch oven and cook, stirring frequently, until golden, about 10 minutes.
4. Pour in the broth, wine, vinegar, and honey. Add the star anise, cinnamon stick, clove, ginger, and fish sauce. Stir to combine.
5. Return the short ribs to the pot. Cover and transfer to the oven. Cook for about 3 hours, until the ribs are fork tender.
6. Transfer the cooked ribs to a plate using tongs or a slotted spoon. Use a fine strainer or cheesecloth over a medium bowl to strain the sauce. Skim the fat from the top and discard.
7. Pour the sauce back into the pot and cook over medium heat for about 10 minutes, until thickened. Return the ribs to the sauce and toss to coat.
8. Serve the short ribs over rice, add some sesame seeds and sliced green onion to the top and Enjoy!