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Preheat your oven to 325°F (165°C). In a large oven-safe braiser, season the short ribs generously with black pepper. Scatter the onion slices, chopped garlic, and thyme over the ribs. Pour in the cognac, wine, and ½ cup of water to create a rich cooking base.
Cover the braiser and roast the ribs in the oven for 2 ½ to 3 hours, or until the meat is tender and falling off the bone.
Increase the oven temperature to 400°F (200°C). Remove the lid and carefully skim off any excess fat from the sauce. Stir in the heavy cream, kale (if using), and butter to enrich the sauce. Roast uncovered for an additional 15-20 minutes, allowing the ribs to caramelize beautifully.
While the ribs finish roasting, heat a small skillet over medium heat. Melt a little butter and fry the sage leaves until crisp and aromatic.
Serve the braised short ribs and their creamy sauce over mashed potatoes or with crusty bread to soak up the flavors. Garnish with the fried sage leaves for an extra touch of flavor.