Instructions: To make brine: Bring all brine ingredients to a boil in a saucepan, stirring to dissolve sugar. Cool completely. Cover short ribs with brine and refrigerate 3 hours.

Preheat oven to 325 degrees. Remove short ribs from brine and pat dry. Heat a large high-sided saute pan over moderately high heat until hot. Add a film of olive oil. When oil begins to smoke, brown short ribs on all sides. (They brown quickly because of the sugar in the brine.) When richly browned, place in a dish that can go from stove top to oven.

Add onion, carrot and celery to saute pan and cook over moderately high heat until vegetables are well-caramelized. Transfer vegetables to dish with short ribs. Add red wine to saute pan and simmer until reduced by half, scraping up any stuck-on bits with a wooden spoon. Add stock, bring to a boil and pour over short ribs. Bring short ribs to a boil on top of stove, then cover and bake until fork-tender, about 3 hours.

Note: Juniper berries, usually sold dried, can be found in the spice section at Whole Foods and other specialty markets.

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