Preheat your oven to 325℉.
Slice your onions, chop your carrots and celery and dice your garlic and shallot.
In your dutch oven over medium heat, melt together the butter and onions. Cook for 5 minutes, until softened, stirring often.
Add the wine, salt and pepper and continue cooking for another 5 minutes, stirring often. You'll know the onions are ready when the wine has evaporated and the onions are lightly golden and soft.
Add in the shallots, garlic, thyme, sage, bay leaf (I tie my herbs together using cooking twine) and the short ribs. Then, pour in the broth and coconut aminos.
Cover with the lid and roast in the oven for 2 hours.
After 2 hours, remove the dutch oven from the oven and add the carrots and celery. Place back in the oven to cook for 1 hour. When it's done, the short ribs will be tender and falling off the bone.
Remove the dutch oven from the oven, then remove the herbs bunch and the short ribs. Discard of the bones and fatty pieces on the short ribs.
Sprinkle in the arrowroot while still hot and stir until fully incorporated, then add the short ribs back in.
Serve warm with mashed potatoes and enjoy!
