Nourishing short ribs pho in bone broth

• 2 lbs. beef short ribs
• 2 lbs. beef soup bones
• 1 onion unpeeled and cut in half
• 5 slices fresh ginger
• 1 TBSP sea salt
• 2 pods star anise
• 3 TBSP fish sauce
• 4 quarts water
• 8 oz. dried rice noodles
• 1/2 cup cilantro chopped
• 1/2 cup green onion sliced
• 1 1/2 cups bean sprouts
• 1 bunch basil
• 1 lime cut into wedges
• Sriracha optional
• Chile-garlic sauce optional

Directions 

• Preheat oven to 425°F
• Place beef bones, short ribs, and onion on a baking sheet and roast in the preheated oven until browned, about 1 hour.
• Place the ribs, bones, onion, ginger, sea salt, star anise, and fish sauce in your VitaClay clay stock pot and cover with 4 quarts of water.
• Set on slow to slow cook for 3-4 hours. Strain the broth into a saucepan and set aside. 
• Place rice noodles in a large bowl filled with water and soak for 1 hour. 
  
• Bring a large pot of bone broth to a boil and after the noodles have soaked, place them in the boiling broth for 1 minute. Bring stock to a simmer.
• Divide noodles into serving bowls; top with short ribs, cilantro, and green onion. Pour hot broth over the top.
• Serve with bean sprouts, basil, lime wedges, Sriracha, and chile-garlic sauce on the side.