Instructions

1. Preheat the oven to 325°F. Using butcher's twine, tie the herb sprigs and bay leaf together in a bundle and set it aside.
2. Heat the olive oil in a Dutch oven over medium-high heat. Dry the short ribs well with paper towels and season them evenly with 2 teaspoons of the salt. Dredge each rib in the flour, shaking off the excess, and place them in the hot pan. Sear the meat until evenly browned on all sides, about 12 minutes total. Remove the meat to a plate.

3. To the same pan, add the onion, celery, and carrots. Season with the remaining 1/2 teaspoon salt and cook, stirring often and scraping the bottom of the pan, for 4 minutes, or until the vegetables are starting to soften and brown slightly. Add the tomato paste and stir for an additional 3 minutes to caramelize, it will turn a deep red color. Add the wine and bring it to a simmer, scraping up the brown bits from the bottom of the pan. Simmer for 5 minutes, or until the wine is slightly reduced. Add the broth, herb bundle, and cheese rind, and return to a simmer. Nestle the meat in the pan, adding any juices that accumulated on the plate. Cover the pot and place it in the oven for approximately 2 1/2 hours, or until the meat is forktender. Remove the ribs to a plate. Skim the fat off the surface and discard it, along with the herb bundle and cheese rind. Return the meat to the sauce and spoon some sauce over the ribs to coat them.

4. In a medium bowl toss together the shaved fennel, arugula, lemon juice, olive oil, and salt.
5. Serve each short rib with a spoonful of sauce and top with some of the fennel salad.