Instructions

1. Pre-heat oven to 350F.
2. Prep you veggies: small dice your onion, shred cabbage & mince garlic.
3. Dice your bacon.
4. In your Dutch oven, on the stove, on medium-high heat, cook bacon, until crispy.
5. Remove from the Dutch oven and set aside.
6. Sprinkle the short ribs with a little salt. Add them to the Dutch oven and brown in bacon fat, about one minutes each side.
7. Once browned on all sides, remove and set aside.
8. Add in all the veggies and sauté until tender, about 6-8 minutes.
9. Add all the seasoning and the flour. Stir well.
10. Immediately add in the broth and vinegar, stir well, it will begin to thicken like gravy.
11. Add in the fruit and coconut aminos.
12. Add the short ribs and the bacon. Stir well.
13. Bring to a boil. Simmer for 5-8 minutes stirring often. If the sauce seemed lumpy, keep stirring as it comes to a boil and it should smooth out.
14. Add in rosemary sprigs. Cover Dutch oven with lid and place in the oven, on the middle rack, for 3 hours.
15. When ready to serve, open and remove the bone and rosemary stems carefully.