Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit)
Season the short ribs on all sides with the salt and pepper. Heat the oil in a dutch oven or oven proof pot and brown the short ribs on all sides. Once browned, transfer the short ribs to a plate.
In the pot add the chopped onion, chili, garlic and ginger and cook on medium heat for approximately 5 minutes until the onions become translucent. Add in the coconut aminos, orange juice, beef stock and vinegar and cook for a few minutes until the mixture begins to boil. Add the short ribs back into the pot, cover and then transfer to the oven.
Cook for 2 hours and 30 minutes until the short ribs are tender and falling off the bone.
Remove the short ribs from the pot and place on a baking sheet to stay warm in the oven. Put the liquid remaining in the pot into a blender, or alternatively using a hand emulsifier blend the sauce until its smooth.
Brush the sauce over the short ribs and sprinkle with sesame seeds and chopped cilantro before serving.