Succulent Red Wine-Braised Short Ribs

1. Preheat Oven

Preheat your oven to 300°F, setting the stage for a slow and steady braise.

2. Season Short Ribs

Season the short ribs generously with salt and pepper.

3. Brown Short Ribs

Melt the lard in a large Dutch oven over medium-high heat. Once the fat is shimmering, add the short ribs to the pot and cook undisturbed for about 3 to 4 minutes on each side, until they develop a deep, golden-brown crust.

4. Add Liquid and Aromatics

Pour in the beef broth and red wine, then add the chopped red onions, tomato paste, and dried thyme leaves. Whisk everything together gently, ensuring the tomato paste is well incorporated. Bring the mixture to a simmer.

5. Braise in Oven

Cover the Dutch oven and transfer it to the preheated oven. Let the ribs cook for 1.5 hours.

6. Finish and Serve

Remove the Dutch oven from the oven. Carefully take out the short ribs and give the sauce a good stir. Spoon the rich, aromatic sauce over the ribs before serving.