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Preheat the oven to 325° F.
In a large, oven-safe, brasier, season the short ribs with pepper. Add the onions, garlic, and thyme. Pour over brandy, wine, and ½ cup water. Cover and roast for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.
Crank the heat on the oven to 400° F. Remove the lid. Drain any excess grease away from the sauce. Add the cream, kale, and butter. Return to the oven for 15-20 minutes until the ribs are caramelized.
In a skillet, cook the sage in butter until fried.
Serve the ribs and sauce over potatoes or with bread. Top with sage. Enjoy!