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1
In a large nonreactive pot, heat the oil over medium heat.
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2
Add the onion, carrot, and celery and cook until the vegetables are softened, about 6 minutes.
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3
Stir in the garlic, rosemary, thyme, peppercorns and orange zest.
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4
Add the wine and bring to a boil over high heat.
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5
Reduce the heat to low and simmer for 10 minutes.
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6
Cool the marinade completely.
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7
Place the short ribs in a large nonreactive bowl and add the cooled marinade.
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8
Cover and refrigerate at least overnight, preferably 24 hours.
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9
Strain the marinade into a large nonreactive pot and discard the solids.
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10
Bring the marinade to a boil over high heat.
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11
Boil until reduced by one-fourth, 20 to 30 minutes.
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12
Preheat the oven to 325 degrees F. Place the short ribs in a large, flameproof nonreactive casserole (such as enameled cast iron).
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13
Add the reduced marinade and the veal stock.
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14
Bring to a boil over high heat.
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15
Cover and bake until the beef is very tender and pulling from the bones, 3 1/2 to 4 hours.
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16
Transfer the beef to a platter and cool.
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17
Discard the bones, trim away any excess fat, and return the beef to the casserole.
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18
Meanwhile, skim off and discard the fat on the surface of the cooking liquid.
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19
Strain the sauce into a large nonreactive pot and bring to a boil over medium heat-high.
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20
Add the olives and anchovies.
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21
Cook, skimming often, until the sauce reduces and is thick enough to coat a wooden spoon, about 30 minutes.
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22
Pour the sauce over the short ribs.
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23
(The short ribs can be prepared up to 1 day in advance, cooled, covered, and refrigerated.)
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24
Assembly: Bring the short ribs and sauce to a simmer over medium heat and cook until the short ribs are heated through, about 10 minutes.
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25
Spoon a portion of the potato pure onto the centers of 8 warmed dinner plates, and top each with the short ribs.
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26
Spoon the sauce around the potatoes.
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27
Place the potatoes in a large pot, add enough cold water to cover by 2 inches, and bring to a boil over high heat.
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28
Add the 3 tablespoons of salt and cook until the potatoes are tender when pierced with the tip of a sharp knife.
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29
Drain and rinse under cold water until easy to handle.
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30
Peel the warm potatoes.
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31
Pass the potatoes through a potato ricer into a large bowl.
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32
Beat in the butter, olive oil, horseradish, and optional cheese.
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33
Season with salt and pepper.
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34
(The potato pure can be made about 20 minutes ahead, placed in a heatproof bowl, loosely covered, and kept warm over a pot of simmering water
