Step 1

Pat dry the short ribs then season with salt and pepper. In a dutch oven over medium-high heat, sear the short ribs on all sides until browned.

Step 2

To the meat, deglaze the dutch oven with the coconut aminos and red wine.

Step 3

To the pot, add the tomato sauce. Gently mix to incorporate and coat the meat. When pouring the tomato sauce, the liquid should partially cover the meat.

Step 4

Place the fresh herbs on top, add in carrots and celery, then cover the dutch oven. Simmer on low for 3 - 3.5 hours, occasionally stirring.