Rocko's braised short ribs

Rocko’s Braised Short Ribs Yields 4-6 Servings 4 Grass fed beef short ribs (bone-in) 1 Large white onion, organic, diced 3 Celery ribs, diced  2 Carrots, organic, sliced 5 Garlic cloves, organic, minced 3/4 750ml bottle red wine 2 Tablespoons dried thyme  3 Cups homemade beef stock 3 Tablespoons balsamic vinegar  2 Teaspoons smoked paprika Sea salt to taste  Black pepper to taste 2 Tablespoons coconut oil  2 Tablespoons butter, organic

*In a large skillet heat coconut oil, while waiting season the ribs with salt and pepper and add them to the skillet. Sear on medium high heat turning once until golden brown. Place ribs in a large crock pot on high heat. Add the onion, carrots, celery and garlic to the same skillet and cook on medium heat until soft and lightly browned, transfer to crock pot.  Add the wine, thyme, vinegar, and stock to a pot and bring to a boil. Add the liquid to the crock pot and cook short ribs on high for at least 4-5 hours. After ribs are finished, drain liquid into a separate bowl, and keep vegetables warm. Transfer liquid to a sauce pot on med-high heat. Add butter and allow sauce to reduce. To plate spoon veggies on the middle of the plate, set short rib slightly off centered, and spoon sauce over dish. Enjoy!