Set the oven to 350°F (175°C).

Pat the short ribs dry with paper towels.

Season all sides with kosher salt.

In a large Dutch oven or oven-safe pot, heat lard over medium-high heat.

Sear the ribs in batches, about 2-3 minutes per side, until browned.

Transfer the seared ribs to a plate and set aside.

Pour in the red wine, scraping up any browned bits from the bottom of the pot.

Bring to a boil and let it reduce by half, about 5 minutes.

Add the beef broth.

Return the seared short ribs to the pot, ensuring they are submerged in the liquid.

Cover the pot with a lid and transfer it to the preheated oven.

Braise for 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.

Remove the pot.

Skim off any excess fat from the surface of the sauce.

Serve the short ribs, spooning the rich sauce over the top.