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1
In a large roasting pan, toss the ribs with 1/2 cup of the oil and the thyme and garlic.
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2
Refrigerate for at least 8 hours, or overnight.
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3
Return the ribs to room temperature.
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4
Reserve the garlic; discard the thyme.
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5
Preheat the oven to 275.
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6
In a very large, deep skillet, heat 1/4 cup of the olive oil until shimmering.
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7
Add the onions and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
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8
Add the celery, carrot and bell pepper and cook until softened, about 5 minutes.
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9
Add the reserved garlic and cook for 1 minute.
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10
Add the chopped tomatoes, season with salt and pepper and cook over moderately high heat, stirring occasionally, until thickened, about 15 minutes.
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11
Transfer the sauce to a bowl and rinse out and dry the skillet.
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12
Add 1/4 cup of the olive oil to the skillet and heat until shimmering.
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13
Season half of the veal ribs with salt and pepper, then dust with flour, tapping off any excess.
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14
Add the floured ribs to the skillet and cook over moderately high heat, turning occasionally, until browned all over.
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15
Using tongs, transfer the ribs to the roasting pan.
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16
Wipe out the skillet.
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17
Repeat with the remaining 1/4 cup of olive oil and ribs.
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18
Pour off all but 2 tablespoons of the fat in the skillet, add the wine and cook over moderate heat until reduced to 2 cups, 7 minutes.
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19
Add the tomato sauce, stock, bay leaves, paprika and cayenne.
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20
Bring to a boil and pour over the ribs.
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21
Season generously with black pepper.
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22
Add the water.
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23
Cover the roasting pan tightly with foil and bring the ribs to a simmer over 2 burners.
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24
Carefully transfer the pan to the lower third of the oven and bake for 2 1/2 hours, or until the meat is falling-off-the-bone tender.
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25
Preheat the broiler.
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26
Using a slotted spoon, arrange the ribs on a large baking sheet.
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27
Broil the ribs 8 inches from the heat, turning occasionally, until lightly browned.
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28
Transfer the ribs to a platter and cover loosely with foil.
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29
Stir the olives and the Catalan Picada into the braising sauce.
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30
Set the roasting pan over 2 burners and boil the sauce over moderately high heat until the sauce is slightly reduced, about 10 minutes.
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31
Discard the bay leaves.
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32
Pour the sauce over the ribs and serve.
