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Ingredients

• 1/4 c. extra virgin olive oil
• 2 lrg onions minced
• 2 med carrots minced
• 2 med celery ribs minced
• 2 Tbsp. chopped garlic
• 2 Tbsp. dry rosemary
• 2 Tbsp. dry thyme
• 2 Tbsp. coarsely-cracked black peppercorns
• 3 x strips orange zest - (3" long)
• 2 bot hearty red wine - (750 ml ea), such as
•     Zinfandel
• 8 x meaty single-rib portions beef short ribs,
•     (1 lb ea), halved crosswise by butcher
• 2 quart veal stock
• 1 1/2 c. pitted Nicoise olives
• 4 x anchovy fillets minced
• 6 med Yukon gold potatoes - (1 1/2 lbs) scrubbed
• 3 Tbsp. fine sea salt plus more to taste
• 6 ounce unsalted butter - (1 1/2 sticks)
• 1/2 c. extra-virgin extra virgin olive oil
• 1/4 c. peeled, grated fresh horseradish
• 1/2 c. freshly-grated Parmigiano-Reggiano cheese (optional)
•     Freshly-grnd black pepper to taste

Description

Short Ribs: In A Large Non-reactive Pot, Heat The Oil Over Medium Heat. Add In The Onion, Carrot, And Celery And Cook Till The Vegetables Are Softened, About 6 Min. Stir In The…

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