Season the short ribs with spices
Sear the short ribs in avocado oil for 1-2 minutes per side
Remove the short ribs and add the vegetables (celery, carrots, onions, bell peppers)
Cook the vegetables for 5 minutes
Add the spices
Add ⅓ cup of red wine and let it simmer for 5 minutes
Add beef broth and bring to a simmer
Add the short ribs back to the pot
Place in the oven at 350°F for 3 hours
Remove the short ribs and strain the cooking liquid into a pan
Bring the sauce to a simmer and add 1 tablespoon of butter
Add the short ribs back to the sauce for 2-3 minutes
Serve the braised short ribs with garlic mashed potatoes and broccolini, garnished with chives
