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1
Sprinkle ribs on all sides with salt and pepper; cover and chill 12 to 24 hours.
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2
Preheat oven to 300u00b0. 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.
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3
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.
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4
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.
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5
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.
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6
Bake at 300u00b0 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.
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7
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.
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8
Note: We tested with Swanson Unsalted Beef Cooking Stock.
