Short Ribs Genovese

According to A16, this is actually a traditional Neapolitan recipe that predates the arrival of tomatoes to the region. No one has been able to explain the connection to Genoa as there is no similar sauce there. "Maybe it was made for visiting Genovese merchants as both Naples and Genoa have long boasted bustling ports." Remember to use the thicker, meatier cuts that come from the chuck end. This dish is even better if cooled down completely, refrigerated and served the following day. 

5 ibs short ribs (about 6 total)

maldon sea salt

1/4 cup dry red wine

1/2 carrot, peeled and finely chopped

1 celery stock

1 anchovy

2 cloves garlic

5 black peppercorns

4 red onions, thinly sliced

3 tblsp red wine vinegar

1 sprig rosemary

1. trim some of the fat from the ribs, leaving the tough outer sinew and silver skin intact; season the ribs evenly with 2 tblsp salt; cover and refrigerate up to three days (at least overnight)
2. preheat oven 275 degrees f
3. in a large Dutch oven, heat 2 tblsp; working in 2 batches brown the ribs on all sides
4. transfer to a plate and set aside
5. pour out fat and check pot for burnt pieces of meat
6. if the pan looks scorched, deglaze with 1/4 cup water; strain the liquid through a fine-mesh sieve and taste it (if it tastes appealing, reserve and add to braising liquid, if not discard it)
7. in a small pot, reduce wine over medium-high heat to about 1/2 cup, set aside
8. to make sauce, add remaining 2 tblsp EVOO and sweat the carrot and celery then the garlic, anchovy and peppercorns until soft.
9. add onions with a pinch of salt, cook until translucent; stir in the vinegar and the reduced wine and remove from the heat
10. return the short ribs to the pot with the rosemary sprig and cover tightly with aluminum foil + lid
11. braise for about 2.5 hours or until the ribs are tender when pierced with a fork
12. cool in the fridge overnight; before re-heating, scrape off and discard some of the fat that has risen to the surface; to reheat, preheat oven to 400 degrees f, remove the ribs from the braising liquid, bring to room temperature, place on  a rimmed banking sheet and roast in the oven 25 minutes or until the outside sizzles and the inside is heated through
13. heat the sauce, remove the rosemary; place ribs on a serving platter, ladle the sauce on top and finish with a drizzle of EVOO