Combine all of the brine ingredients in a large pot and bring to a simmer. Simmer for 15 minutes, then cool and store overnight in the refrigerator. Place the whole short rib in a Xl 2 gallon zipper bag. Then pour the cold brine in the bag. The bag should hold the full gallon of brine. Let the rib brine for a minimum of 48 hours. Flip the bag over each day.