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Pdf2 tablespoons herby seasoning blend
2 to 3 pounds bone-in beef short ribs
1 tablespoon coconut oil
1 (15-ounce) can plain tomato sauce
½ cup balsamic vinegar
6 cloves garlic, peeled and smashed with the side of a knife
4 Medjool dates, pitted (or 6 teaspoons of maple syrup)
Sliced green onions (scallions), for garnish
Rub the spice blend into the short ribs.
Melt the coconut oil in a large skillet over medium-high heat. Sear the short ribs for 1 to 2 minutes per side, until they are slightly browned.
Preheat the oven to 300°F.
Place the short ribs, tomato sauce, balsamic vinegar, garlic, and dates in a large enameled cast-iron Dutch oven. Cover, place in the oven, and cook for 4 to 6 hours, until the meat is tender enough to be pulled apart from the bones with a fork.
Shred the meat and serve. Garnish with green onions, if desired.