Season ribs generously with kosher salt. Place on a cooling rack set over a baking sheet and refrigerate uncovered overnight, or up to 3 days, to dry brine.

Remove from fridge at least 1 hour before cooking to bring to room temperature.

Heat the beef tallow in a Dutch oven over medium-high.

Brown ribs deeply on all sides, then remove.

Add shallot (or onion) to the pot, then cut the heat for 60 seconds to naturally deglaze. The shallot's own water deglazes the pan safely.

Return heat to medium and cook until starting to soften.

Add carrot and cook patiently until beginning to caramelize.

Add celery; cook until softened.

Stir in tomato paste and cook until caramelized, about 2 minutes. You'll know you're ready to move on when the paste loses its raw smell and starts to stick to the pan. Those browned bits are flavor, and you get them all back the moment you deglaze.

Add garlic and cook 30–60 seconds until fragrant.

Deglaze with red wine, scraping up browned bits. You'll know all of the bits have released when you run your spoon over the bottom of the pan and it feels smooth. Reduce by half.

Return ribs to the pot. Add the beef broth, thyme, and bay leaf.

Cover and braise in a 325°F oven for 2 ½–3 hours until fork-tender.

Remove ribs; strain and reduce braising liquid slightly to concentrate flavors.

Rinse rice under cold water until it runs mostly clear. This removes excess starch and helps prevent sticking.

In a small pot, combine 1 cup rice with 1 ½ cups water and a pinch of kosher salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer 12–15 minutes until water is absorbed and rice is tender.

(Alternatively, after boiling, cover with a tight-fitting lid, place something heavy and sturdy on top, then completely turn off the heat and let it sit for 20–30 minutes. I know it sounds crazy, but it will be done perfectly.)

Remove from heat and let rice sit, covered, for 5 minutes to finish steaming.

Fluff with a fork, then let cool slightly (so it firms up and is easier to press into the pan).

Heat 2 tablespoon butter in a frying pan or sauté pan over medium. Add rice, pressing it down into an even layer. Cook undisturbed until the bottom is golden brown and crispy, 8–12 minutes.

Cut crispy rice into wedges or lift sections with a spatula. Place on shallow plates.

Top with braised short ribs.

Spoon over reduced braising liquid.

Finish with thinly sliced chives and fresh cracked black pepper.