Vintage Port Syrup Braised Beef Short Ribs

12 beef short ribs, center cut (ask your butcher for the "center cut" or "meaty cut")
1 bottle of Vintage Port Syrup
1 cup of beef broth
1 Tablespoon of fresh ginger, minced
2 fresh sprigs of rosemary
2 fresh sprigs of thyme
Sea salt
Black pepper
Olive oil

In a large skillet, heat olive oil of medium-high heat. Sprinkle short ribs with seat salt and pepper. Using tongs, place short ribs into hot pan and sear, browning each side, working in batches. Once all ribs have been browned, return to skillet, and add Vintage Port Syrup, broth, ginger, rosemary, and thyme. Nestle ribs into sauce and cover with parchment, and then place lid on top. Ribs may be cooked on the stovetop on low heat for 2 1/2 hours, or placed in a 350 degree oven for 2 1/2 hours.

Remove ribs from pan onto a platter and cover with foil. Return pan to burner and reduce braising liquid by half. Remove rosemary and thyme, pour liquid over beef ribs prior to serving. Garnish with fresh rosemary and thyme if desired.