4 pounds beef short ribs
Salt and ground black pepper
2 tablespoons vegetable oil
2 large carrots, peeled and chopped
1 stalk celery, chopped
2 tablespoons chopped garlic, Gourmet Garden®
1 can (10.7-ounce) tomato purée, Hunt’s®
3⁄4 cup cognac or brandy
1 cup dry red wine
2 packets (1.25 ounces each) peppercorn gravy mix, McCormick®
3 cups lower-sodium beef broth, Swanson®
3 tablespoons unsalted butter
Season short ribs with salt and pepper on all sides. In a large Dutch oven, over medium-high heat, cook short ribs in batches in hot oil until brown on all sides, about 10 minutes per batch. Transfer meat to a platter; keep warm. Set aside.
In the same Dutch oven, over high heat, cook the carrots, celery, and garlic for 10 minutes, stirring occasionally. Add the ribs, tomato purée, cognac, red wine, and gravy mix. Cook, uncovered, for 10 minutes or until liquid is slightly reduced. Add broth. Bring to a boil; reduce heat. Simmer, covered, for 2 to 21⁄2 hours or until ribs are tender.
Transfer meat and vegetables to a platter, reserving juices in Dutch oven; keep warm. Transfer juices to a small saucepan; skim fat. Bring to a boil; reduce heat. Boil gently, uncovered, about 10 minutes. Stir in butter; heat through. Season with salt and pepper, if necessary.
Serve ribs and vegetables in shallow soup bowls with sauce.