Ingredients

• 4 large bone-in beef short ribs
• 2 tbsp beef tallow, plus 1 tbsp for the jus
• 2 tsp sea salt
• 1 tsp freshly cracked black pepper
• 1 large yellow onion, roughly chopped
• 4 garlic cloves, smashed
• 2 cups beef bone broth
• 4 fresh rosemary sprigs total
• 2 fresh thyme sprigs

Instructions

1. Pat the raw beef dry with paper towel, then visibly sprinkle coarse 2 tsp sea salt and cracked 1 tsp black pepper across the exposed surfaces
2. Melt 2 tablespoons tallow in the Dutch oven.
3. Pour in 2 cups bone broth and scrape the fond from the bottom. Return all four ribs and add three rosemary sprigs and two thyme sprigs.
4. Cover and braise at 325°F / 163°C for approximately 3 hours, until exceptionally tender.
5. Remove the four tender ribs. Strain the braising liquid, separating the cooked aromatics and herbs from the liquid.
6. Return the strained liquid to the Dutch oven and reduce until concentrated. Swirl in 1 tbsp tallow and one fresh rosemary sprig until glossy.
7. Place one braised short rib onto a warm ceramic plate and spoon the rosemary tallow jus generously over the meat.