Braised Short Ribs with Zinfandel and Tuscan Kale

Name: Braised Short Ribs with Zinfandel and Tuscan Kale
Cuisine: European, Italian, Mediterranean
Ingredients: 5 lbs. beef short ribs (bone in, English cut); Cider brine*; Vegetable oil, as needed; 1 large yellow onion, medium dice; 3 carrots, chopped; 1 leek, chopped; 4 cloves garlic, smashed; 2 tablespoons flour; 1 bunch thyme; 1 (750 ml) bottle full-bodied red wine (such as Zinfandel); 1 quart beef broth; 2 bunches Tuscan kale (aka lacinato or black kale), stemmed and chopped; 1 tablespoon Sherry vinegar; 2 tablespoons chopped Italian parsley