Preheat the oven to 300 F.

Heat the coconut oil over medium high heat in a large Dutch oven. When it is shimmering, add the short ribs, 3 at a time. Brown them on all sides--be patient and get a really nice crust.

Remove the short ribs to a large bowl and set aside. Drain off all but about a tablespoon of rendered fat and coconut oil. Add the red curry paste and stir it into the oil, letting it fry. When the oil begins to separate, add the chopped onion and stir. Keep stirring occasionally, while you caramelize the onions until golden.

When the onions are golden, add the garam masala and curry powder. Stir to roast briefly, about a minute, and then add the coconut milk, beef stock, mushrooms and shallots. Stir in 1 tablespoon of brown sugar, 2 tablespoons of fish sauce and the kaffir lime leaves. Place the short ribs, with their juices, into the pot, submerging them into the liquid. Sprinkle the chopped tomatoes over the short ribs.

Bring to a boil on the stovetop. Then cover with a tight fitting, heavy lid and place in the oven. Let cook for 3 hours.

Check the meat to see how done it is. If it is the way you want it--I like it falling off the bone, reduce the heat to 250 F and let it just sit in the warm oven. Otherwise, let it cook more. 3-4 hours is perfect in my experience.

Before serving, taste for more fish sauce, brown sugar and garam masala. Sprinkle with a good amount of chopped cilantro and green onions and serve with Jasmine rice.