Preheat the oven to 325 F.
Preheat ghee (or butter and olive oil) in a heavy bottomed dish such as cast iron or Dutch oven.
Pat short ribs on all sides with paper towel.
Season generously on all sides with salt and freshly ground black pepper.
Sear on all sides for 3-5 minutes, until browned.
In an oven dish (if different from the one you were searing them in), combine short ribs, broth or stock, 2 tsp of salt, thyme and rosemary.
Cover and place in the oven for 2 hours.
You can use this time to make a side dish. It’s lovely (and very classic) with mashed potatoes. You can also serve it with rice, polenta, salad, or anything really. My inner carnivore loves it on its own :)
When finished, turn the oven off but leave it there for 1 extra hour. This extra step will make the short ribs extra juicy and soft.
Serve with cooking juice poured over for extra flavor. Preserve the cooking liquid for reheating. Microwaving might dry it out so I prefer to reheat it on the stove top.