Braised beef short ribs

Sprinkle ribs on all sides with salt and pepper. Cover and refrigerate 12 to 24 hours.

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

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

Pour wine and brandy into skillet and return to medium heat. Boil 5 minutes or until reduced to about 1cup. Stir wine into stock.

Place ribs in a Dutch oven. Add tomatoes and next 5ingredients around the ribs. Add parsley, thyme, rosemary. Pour stock mixture into Dutch oven and simmer over high heat. Place parchment paper directly on ribs and cover with a tight fitting lid.

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

Remove parchment paper. Transfer ribs to serving platter and cover with foil. Skim fat from the cooking liquid. Pour liquid through a fine mesh strainer into a large saucepan. Discard solids. Bring to simmer over medium high heat. Simmer 5 minutes whisking occasionally until sauce reduces. Remove from heat. Add butter and whisk until butter melts and sauce is smooth.