Oven-Braised Beef Short Ribs

Method

1. Salt the ribs on all sides, ideally the night before.
2. Heat the oven to 300°F (150°C).
3. In a Dutch oven over medium-high heat, melt the tallow and brown the ribs in batches on all sides, 8 to 10 minutes per batch. Do not crowd them.
4. Pour off all but a spoonful of fat. Add the broth and scrape up the fond.
5. Return the ribs bone-side up. The liquid should come about halfway up the meat.
6. Cover and braise for 3 to 3.5 hours, until a fork slides in with no resistance.
7. Lift out the ribs. Let the liquid settle, skim the fat into a jar for cooking, and simmer the remaining liquid for 5 to 10 minutes to reduce into a sauce.