Place meat and vegetables in a snug non-aluminum container. Cover with red wine and marinade for 24 hours.
Remove meat and vegetables from the marinade and drain well. Reserve liquid. Pat meat dry.
Ensure ribs are well dried before searing all sides in olive oil. Remove ribs and set aside.
Add marinaded vegetables and brown. Deglaze with reserved marinade liquid.
Add ribs and drippings back to pan. Add juniper berries, bay leaves, and veal stock. ‘
Cover and bring to a simmer. Slow cook for 2–3 hours in 350˚ oven until tender, but ribs still hold their shape.
Remove and reserve the short ribs. Strain the braising liquid into an appropriate size pot or pan. Leave a couple of ounces of braising liquid with ribs to reheat later. Cover the ribs to keep warm.
Slowly, reduce the braising liquid by half.
Season and adjust as needed.