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Salt and pepper the short ribs and leave uncovered in the fridge overnight.
Preheat the oven to 325*F.
Blend all the sauce ingredients in a blender until smooth. Add beef stock if needed to blend.
In a dutch oven, add avocado oil over medium high heat. Working in batches to not overcrowd the pot, sear the short ribs on all sides until golden brown.
Once all the short ribs are seared, return them to the pot. Add the sauce ingredients. Add beef stock as needed so the liquid comes up ¾ of the sides of the short ribs. Bring up to a simmer, top with a lid, and transfer to the oven for 2.5 hours. Remove once they are fork tender and easily can shred.
Remove the short ribs and set aside. Place the pot stovetop and bring the sauce up to a simmer and add the carrots, jujube, and pearl onions. Simmer for 10-15 minutes until the items are cooked through and the sauce is thickened. Pour over the short ribs, top with scallions, and serve.