- 4 tablespoons olive oil
- 6 pounds meaty beef short ribs on the bone
- Salt and freshly ground black pepper
- 2 celery ribs, coarsely chopped
- 1 carrot, coarsely chopped
- 1 large onion, coarsely chopped
- 1/2 cup tomato paste
- 5 fresh thyme sprigs
- 3 anchovy fillets, chopped
- 1 bay leaf
- 1 head garlic, cloves separated
- 1 quart chicken stock
- 2 cups dry red wine
- 1/3 cup red wine vinegar
- 2 oranges, cut in segments
- 1 shallot, thinly sliced
- 1 cup pitted kalamata olives
- 2 tablespoons capers
- 1 cup packed parsley leaves
- 4 ounces olive oil
- 1 lemon, juiced
For the short ribs, preheat the oven to 325 degrees F.
Heat 2 tablespoons of the olive oil in a large enameled cast iron casserole. Season the ribs with salt and pepper. Add half of the short ribs to the casserole and cook over moderately high heat until browned, about 6 minutes. Transfer the ribs to a plate. Repeat with the remaining oil and ribs.
Add the celery, carrot and onion to the casserole and cook over moderate heat until softened, about 7 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf and garlic and cook, stirring, for 2 minutes. Add the stock, wine and vinegar and bring to a boil. Return the short ribs to the casserole, then cover and braise at 325 degrees F for 1 hour. Drop heat to 225 degrees F and cook for 4 more hours or until meat is tender. Remove ribs and strain liquid. Pour liquid back over ribs and let cool overnight in the refrigerator.
For the salad, place all ingredients in nonreactive mixing bowl and toss together.
To serve, skim fat off liquid and reheat ribs in their juice. Remove from pan and reduce liquid by half. Top ribs with liquid and orange salad.