Preheat the oven to 350 F.

Season the short ribs on all sides with salt and pepper.

In a large, deep dutch oven, heat the avocado oil over medium heat. Add the short ribs and cook for 4-5 minutes on each side until browned and crisp. Set aside.

Reduce the heat and add the sliced onion. Cook for 10-12 minutes until the onions soften, then salt the onions and add the minced garlic, cooking for another few minutes.

Add the wine and scrape the bottom of the pot, bring to a simmer for 4-5 minutes, then add the short ribs back to the pot. Pour over the broth, add the coconut aminos and herbs. Cover and transfer to the oven.

Cook in the oven for 3 - 3 ½ hours, or until the short ribs easily shred. Stir every hour to prevent burning.

Once tender, remove from the oven and remove the herbs and bay leaves. Whisk the arrowroot starch with about 2 tablespoon of water or broth, then add it to the pot and stir to thicken the liquid.

Allow to rest before serving with mashed white sweet potato or gluten free toast.