Step 1

Heat ghee (or oil) in a dutch over or cast iron pot. Add short ribs that are pre-seasoned with salt and pepper, to taste. Brown the ribs on all sides. Transfer to a plate (12-15 mins)

Step 2

Add onion and garlic to the pot. Sauté for 2-3 minutes. Then deglaze the pan with coconut aminos* and balsamic vinegar. Give it a good stir scraping the bottom of the pan to remove all bits and pieces.

Step 3

Add tomato paste and almond flour. Whisk well to combine. Add bone or beef broth.

Step 4

Transfer short ribs back to the pot. Add bay leaf and thyme. Cover and cook in the oven at 350F degrees for 2 hours.