Beef Short Ribs

Sprinkle ribs on all sides with salt and pepper; cover and chill 12 to 24 hours.

Preheat oven to 300°. Let ribs stand at room temperature 30 minutes. Bring stock to a boil in a medium saucepan over high heat. Reduce heat to medium, and simmer 8 to 10 minutes or until reduced to 2 cups.

Cook half of ribs in 2 Tbsp. hot oil in a large skillet over medium-high heat 3 minutes on each side or until browned. Repeat with remaining oil and ribs. Remove from heat, discard drippings, and wipe skillet clean.

Pour wine and brandy into skillet, and return to medium heat. Bring wine and brandy to a boil; boil 5 minutes or until reduced to 1 cup. Stir wine mixture into reduced stock.

Place ribs in a large Dutch oven. Add tomatoes and next 5 ingredients, nestling them around the ribs; add parsley, thyme, and rosemary sprigs. Pour stock mixture into Dutch oven; simmer over high heat. Place a piece of parchment paper directly on beef, and cover Dutch oven with a tight-fitting lid.

Bake at 300° for 3 1/2 to 4 hours or until meat is tender and pulls away from bone. Let ribs stand in Dutch oven, covered with parchment and lid, at room temperature 30 minutes.

Remove parchment paper. Transfer ribs to a serving platter, and cover with foil. Skim fat from cooking liquid, and pour liquid through a fine wire-mesh strainer into a large saucepan; discard solids. Bring to a simmer over medium-high heat. Simmer, whisking occasionally, 5 minutes or until sauce reduces slightly. Remove from heat. Add butter, and whisk until butter melts and sauce is smooth. Serve sauce with ribs.

Note: We tested with Swanson Unsalted Beef Cooking Stock.