Braised Beef Short Ribs
Combine all the basic brine items in a heavy gauge pot, bring to a boil and cool.
When the brine is cool, place short ribs in brine for 1 hour (can be done up to 2 days ahead). Remove from brine and pat dry. On a BBQ grill over medium heat, sear the short ribs to a golden brown (can be done a day ahead). Preheat oven to 300°F. In a braising pan, caramelize the vegetables, add the wine and reduce until almost dry. Add the beef stock and sherry vinegar. Place ribs into this liquid, bring to a simmer, cover and place in the oven. Cook for three hours or until tender.
Remove ribs from pan and keep warm. Strain braising liquid into a medium sauce pot, add the tomatoes, and reduce over medium high heat until it coats the back of a spoon. Stir in chopped oregano and serve.