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1
Preheat the oven to 500 degrees F.
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2
Bring the short ribs to room temperature.
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3
Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO.
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4
Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes.
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5
Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat.
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6
Add the anchovies and stir to melt them into the oil.
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7
Add the garlic, bay leaves, onions, and fennel bulb, and season with pepper.
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8
Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves.
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9
Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes.
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10
Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce.
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11
Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours.
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12
Remove the ribs to a platter and cover with foil.
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13
Reduce the sauce 10 to 15 minutes more.
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14
Reserve 4 short ribs for another meal.
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15
Add the remaining ribs (on or off the bone) to the sauce.
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16
Divide among serving dishes and top with the parsley, fennel fronds, a sprinkle of zest and some pecorino.
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17
Serve with the bread for mopping up the sauce.
