10 bone-in beef short ribs, trimmed of excess fat
Salt and freshly ground pepper
Salt and freshly ground pepper
2 tablespoons EVOO, plus more for drizzling
3 to 4 anchovy fillets
4 cloves garlic, sliced
2 bay leaves
2 onions, cut into wedges with root end attached
1 large or 2 medium bulbs fennel, cut into wedges, plus 1/2 cup fennel fronds
1/4 cup tomato paste
Scant palmful chopped golden raisins
Pinch ground cloves
1 bottle Nero d'Avola or other spicy red wine
1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
Orange or lemon zest (or both), for garnish
Shaved pecorino cheese, for garnish
Ciabatta bread, for serving
If you're not serving the short ribs immediately, cool them and store in the refrigerator. Reheat over a low flame or in a moderate oven. Wrap the breads in plastic to store then crisp and reheat in the oven.
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