Braised Beef Short Ribs

For the brine: Combine all brine ingredients in a 6-quart pot and bring to a simmer, stirring until sugar and salt are dissolved. Cool to room temperature, about 1 hour.

For the short ribs: Add ribs to brine and chill at least 4 and up to 24 hours. Remove ribs from brine and pat dry. Discard brine.

Put oven rack in middle position and preheat oven to 325 degrees F.

Heat oil in 7- to 8-quart heavy ovenproof pot over moderate heat until hot but not smoking, then brown ribs, in batches if necessary, on 3 meaty sides, 5 to 8 minutes per batch. Transfer to a plate.

Add onions, carrot, and garlic to pot and cook over moderate heat, stirring occasionally, until vegetables are golden, about 8 minutes. Stir in stock, wine, vinegar, and tomatoes, scraping up any brown bits. Add ribs (with any juices on plate) and bring to a simmer. Transfer pot to oven and braise, covered, until meat is very tender, 2 1/2 to 3 hours.

Skim off any fat from sauce and stir in oregano. (Garlic will separate from skin during braising; discard skin if desired.)

cook's notes

Ribs improve in flavor if braised 1 day ahead. Cool in sauce, uncovered, then chill, its surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating.