Remove short ribs from refrigerator 45 minutes before cooking.

Generously season short ribs on all sides. Heat dutch oven medium-high heat. Add 1½ tablespoons of avocado oil. Add short ribs and brown on all sides, should take about 20 minutes. Transfer ribs to a plate and cover.

Preheat oven to 300°F.

Remove all but 3 tablespoons of oil. Add ginger and cook for 1 minute. Add garlic and shallot and cook until fragrant, about 2-3 minutes.

Add five spice and anise, cook for 1 minute to wake up the spices. Add shaoxing wine and bring to a boil then drop to a simmer. Cook for 3 minutes.

Add chicken stock, both soy sauces, honey, brown sugar, nutmeg, and freshly grated orange peel. Bring to a boil then lower to a simmer again then return short ribs to the dutch oven. Bring the mixture to a boil then transfer to the oven.

Slow braise in the oven for 2¾ - 3¼ hours or until short ribs are fork tender, checking at the 2½ hour mark. Serve with mashed potatoes or over rice with sauce, crispy shallots, and Cilantro-Mint Salad.

Reduce the Sauce (optional) - If you want to reduce the sauce a bit, strain all liquid in the pot. return the strain sauce to the dutch oven and simmer until reduced. Adjust with water or chicken stock to thin out the sauce, if necessary. To speed up reduction, you can also add potato starch, about 1½ teaspoons at a time and whisk until thickened.

Prepare an ice bath for the herbs and shallot. Toss cilantro, mint and shallot in in the ice bath for a few minutes, then transfer to a kitchen towel and dry well. Add remaining ingredients to a bowl, mix and set aside. Just before serving, toss the herbs and shallot with desired amount of dressing.

Heat oil in a small saucepan over medium-high heat. Once oil temp registers 325°F add shallots. Fry until lightly golden brown then transfer to a paper towel-lined plate and lightly season with salt.