Set oven to 350°F (175°C).

Season ribs with salt.

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

Sear ribs on all sides until browned. Remove and set aside.

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

Boil for 2 minutes to reduce slightly.

Add beef broth, stir to combine.

Return short ribs to the pot.

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

Cook for 2 1/2 hours until ribs are tender and meat is falling off the bone.

Remove ribs from the pot; skim excess fat from the sauce.

Serve ribs.