Created by natsgarden123 on January 11, 2014
Step 1: Season the meat with the salt, pepper and paprika-let stand for one hour.
Step 2: Heat 2 Tb chicken fat in a heavy skillet over medium-high heat - brown the short ribs on all sides, in batches. Transfer the short ribs to an oven proof dutch oven or deep baking dish.
Step 3: Add the remaining chicken fat and the onions to the skillet - saute over medium until the onions are softened - add to the dutch oven or baking dish-pour beef broth over- cover the pot tightly and bake in a 325F oven for 1 hour.
Step 4: After the hour, add the rest of the ingredients to the pot-cover and bake for another 3 hour- uncover and bake for and additional 1 hour - the sauce should reduce but if needed, add more beef broth.
Step 5: Add more salt and pepper , if needed, before serving.