Preheat the oven to 500 degrees F.
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.
Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven
over medium-high heat. Add the anchovies
and stir to melt
them into the oil. 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.
Reduce the oven temperature to 350 degrees F. 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. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more.
Reserve 4 short ribs for another meal. 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. Serve with the bread for mopping up the sauce.