4 each, 4 bone beef short ribs
2 medium yellow onions, roughly chopped
1 large carrot, roughly chopped
3 celery stalk, roughly chopped
1 head garlic, cut in half
16 ounces beef stock
8 ounces red wine
4 ounces sherry vinegar
4 ounces tomatoes, crushed
1 tablespoon fresh oregano, chopped
1 gallon basic brine
1 gallon water
2 cups brown sugar
2 cups kosher salt
2 bay leaves
10 juniper berries
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.
Suggested wine pairing:
Sangiovese, Amici, Napa Valley, CA 2000