Southern Italian-Style Short Ribs

Ingredients

• 3 fillet to 4 anchovy 
• 2  bay leaves 
• 10  beef short ribs bone-in trimmed
• 4 servings ciabatta bread for serving
• 2 tablespoons evoo plus more for drizzling
• 2 medium bulbs fennel cut into wedges, plus 1/2 cup fennel fronds
• 0.5 cup flat-leaf parsley leaves fresh coarsely chopped
• 4 cloves garlic sliced
• 4 servings palmful golden raisins chopped
• 1 pinch ground cloves 
• 4 servings lemon zest for garnish (or both)
• 2  onions with root end attached cut into wedges
• 4 servings pecorino cheese shaved for garnish
• 4 servings salt and pepper freshly ground
• 0.3 cup tomato paste 
• 1 bottle nero d'avola 

Equipment

• frying pan
• oven
• aluminum foil
• dutch oven
• broiler pan

Directions

1. Preheat the oven to 500 degrees F.
2. Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes.
3. Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat.
4. Add the anchovies and stir to melt them into the oil.
5. Add the garlic, bay leaves, onions, and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes.
6. Reduce the oven temperature to 350 degrees F.
7. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours.
8. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more.
9. Reserve 4 short ribs for another meal.
10. Add the remaining ribs (on or off the bone) to the sauce. Divide among serving dishes and top with the parsley, fennel fronds, a sprinkle of zest and some pecorino.
11. Serve with the bread for mopping up the sauce.