Beef short ribs are braised to luscious tenderness during a long, slow cooking in flavorful liquids, like this cherry- and balsamic-vinegar sauce enriched with fennel. A cast iron Dutch oven or heavy enameled pot will be perfect to cook this gourmet dish.
Preheat oven to 350°F. Generously coat the short ribs in salt and pepper. Heat half of the olive oil in a Dutch oven over medium-high heat. Add half of the short ribs and sear the outside of each rib until browned, turning to cook all surfaces of the meat, about 8 minutes. Use tongs to remove short ribs from pan and place them in a bowl.