One of my favorite ways to serve a crowd cheaply and grandly is making braised short ribs. I’ve tried countless recipes for short ribs over the years, but a stand-out is Paula Wolfert’s Beef Short Ribs Simmered in Red Wine with Fennel, Black Olives, and Anchovies in the Style of the Camargue. I adapted her recipe to highlight one of my favorite flavor combinations: orange, fennel and olives. I first seasoned the short ribs with salt, pepper, crushed fennel seed and coriander, thinking the citrusy notes of the coriander would work nicely here. Then, I incorporated citrus in the braising liquid, opting for a combination of orange juice, chicken stock, and small amounts of red wine vinegar and soy sauce. The addition of soy sauce is definitely unconventional given the other ingredients, but it's a great tip I picked up from Cooks Illustrated to marry and balance flavors-- and it works! I was quite pleased with the result, especially the richness and depth of flavor achieved without the use of any wine in the braising liquid. My favorite part of this recipe, though, is the finishing touch: you smash together anchovies, butter, and a little orange juice – then stir them into the sauce – for a bright kick of flavor and creaminess. Lemony couscous and a fresh fennel salad make lovely accompaniments.