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1
For the short ribs, preheat the oven to 325 degrees F.
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2
Heat 2 tablespoons of the olive oil in a large enameled cast iron casserole.
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3
Season the ribs with salt and pepper.
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4
Add half of the short ribs to the casserole and cook over moderately high heat until browned, about 6 minutes.
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5
Transfer the ribs to a plate.
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6
Repeat with the remaining oil and ribs.
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7
Add the celery, carrot and onion to the casserole and cook over moderate heat until softened, about 7 minutes.
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8
Add the tomato paste and cook, stirring, until glossy, about 2 minutes.
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9
Add the thyme sprigs, anchovies, bay leaf and garlic and cook, stirring, for 2 minutes.
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10
Add the stock, wine and vinegar and bring to a boil.
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11
Return the short ribs to the casserole, then cover and braise at 325 degrees F for 1 hour.
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12
Drop heat to 225 degrees F and cook for 4 more hours or until meat is tender.
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13
Remove ribs and strain liquid.
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14
Pour liquid back over ribs and let cool overnight in the refrigerator.
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15
For the salad, place all ingredients in nonreactive mixing bowl and toss together.
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16
To serve, skim fat off liquid and reheat ribs in their juice.
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17
Remove from pan and reduce liquid by half.
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18
Top ribs with liquid and orange salad.
