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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.
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By BunnyinSFL
Boynton Beach, FL
on January 07, 2013
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I only made the short rib part of this recipe and wish that I had made the salad but I didn't have oranges. These ribs are very good and definitely taste better after sitting. I am going to freeze the leftover liquid after pureeing it to use for a beef stew base.
By lobstergurl
on January 22, 2012
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this was very good of course i made it my own by making a few additions and omissions. no vinegar, added fresh rosemary. everyone went crazy for it. the flavor of the gravy was very rich. since it was 28 degrees out i put my enamel cast iron outside on my deck over night. in the am i brought it in and pulled all the fat 1/2 inch off and it was almost completely defatted. i have alot of the sauce left over so i will strain it and use it to make vegetable beef barley soup. awesome~ thanks michael
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