Ingredients:

  • 3 pounds Beef Short Ribs, Bone-in (English Cut), trimmed and patted dry
  • 4 tablespoons Beef Tallow (or rendered animal fat), divided
  • 2 teaspoons Flaky Sea Salt (like Maldon), plus extra for final seasoning
  • 1 teaspoon Coarse Ground Black Pepper (Optional)
  • 4 cups Beef Bone Broth (Unseasoned)

Instructions:

  1. Prep the Ribs: Remove the short ribs from the packaging. Pat them aggressively dry using paper towels. Season heavily and evenly on all sides with salt (and pepper, if using).
  2. Heat the Fat: Place a heavy-bottomed Dutch oven over high heat. Add 2 tablespoons of beef tallow. Once the tallow is shimmering and just starting to smoke slightly, it’s ready.
  3. Sear the Ribs: Working in batches (do not crowd the pot), sear the short ribs for 2–3 minutes per side until a deep, dark brown crust is achieved. Remove the seared ribs and set them aside on a platter.
  4. Finish the Searing: Add the remaining tallow and repeat the process for any remaining ribs. Drain off any excess rendered fat if the pot looks overly full, but leave the flavourful, browned bits (fond) in the bottom.
  5. Add the Liquid: Pour the bone broth (or water) into the hot Dutch oven. Scrape up all the browned bits (the fond) from the bottom using a wooden spoon. This step is crucial for deep flavor.
  6. Return the Ribs: Place the seared short ribs back into the pot, ensuring they are submerged at least three-quarters of the way in the liquid. If necessary, top up with a little more broth or hot water.
  7. Set the Oven: Preheat your oven to 325°F (160°C).
  8. Braise: Place the tight-fitting lid on the Dutch oven and transfer it to the preheated oven. Cook for 3 hours, or until the meat is extremely tender.
  9. Check for Doneness: After 3 hours, check the ribs. The meat should pull apart easily with a gentle tug of the tongs. If they still feel tight, return them for another 30–60 minutes.
  10. Rest: Once done, remove the Dutch oven from the oven. Keep the lid on and let the ribs rest for 15 minutes. This allows the meat to reabsorb the juices.
  11. Adjust the Gravy (Optional): Gently lift the ribs out and set them aside. If you wish, skim any excess fat from the surface of the braising liquid. Reduce the remaining liquid on the stovetop over high heat for 5 minutes until slightly thickened and intensely flavoured.
  12. Serve: Place the ribs on plates, spoon the rich liquid/tallow over them, and finish with a final pinch of flaky sea salt.