-Season the ribs with the above mixture and let sit overnight in the refrigerator
-Grill off the ribs on a gas or wood grill until slightly seared (watch out for flare-ups and don’t scorch the bone)
Place ribs in a Roasting Pan with 2 cups of red wine, 3 cups of beef stock, mirepoix, herb stems, bay leaf, black peppercorns, and 2 Tbs Tomato Paste Note (brown the mirepoix first in a little vegetable oil deglaze with wine and reduce by half then add remaining ingredients and simmer. Then add to ribs in roasting pan). Cover with foil and slow braise in oven for 3 hours at 300 degrees.
After the 3 hours take the pan out of the oven and leave covered for 1 hour. Next take the Ribs out of the pan and reserve – strain wine/stock mixture into sauce pot.
To Serve – Reheat the Ribs in the oven until hot (about 20 minutes at 400 degrees, covered, with some of the reserved stock for moisture) When hot ladle a little of the sauce on top and serve
Brandy Peppercorn Sauce
• Brandy – ¼ cup
• Heavy Cream – 2 cups
• *Rib Stock – 1 ½ cups
• Smooth Dijon Mustard – 2 Tbs
• Fresh Ground Pepper
In another pot flame about ¼ cup of Brandy (carefully) then add 2 cups of heavy cream and simmer to reduce by half. Add about 1 ½ cups of strained *Rib Stock, 2 Tbs smooth Dijon mustard and fresh ground pepper. Simmer until slightly thickened.