Preheat oven to 300. Heat 2 tbsp. of oil over med. heat in large skillet. Mix flour in a large bowl with salt and pepper. Lightly coat ribs in flour and place 2-3 at a time in heated oil. Brown well on all sides in batches, adding more oil if needed
Place browned ribs in a heavy roasting pan. In same skillet put onions, carrots and celery. Add more oil if necessary. Cook vegies until just start to soften, 4-5 min. Add brandy and cook for 1-2 min. Add all remaining ingredients. Bring to boil.
Pour over short ribs and cover pan. Place pan in oven and bake 3 hour, check every 45 min. to turn meat and baste. Remove after 3 hours, when meat is tender and will fall off bone.
Strain meat and solids from liquid. Return meat and vegies to roasting pan and cover. Cool liquid, skim fat. May be prepared a day ahead at this point. When ready to serve, add liquid over ribs, cover and cook at 325 for 45-60 min.
Serving
Suggestions
Server over mashed potatoes.
Originally Submitted
3/17/2007
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