Braised Short Ribs With Smoked Fennel

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Short Ribs

1 tablespoon olive oil or duck fat

3 to 4 pounds short ribs

Salt and pepper to taste

1 head of garlic, cut in half crosswise

1 large onion, coarsely chopped

4 cups chicken or veal stock

2 cups dry red wine

1 bunch fresh thyme, or 2 teaspoons dried thyme

Smoked Fennel

2 tablespoons olive oil

3 fennel bulbs, cut in half and trimmed

1/2 cup dry sake

2 cups orange juice

1 tablespoon Asian sesame oil

1 quart wood chips

1/4 cup water

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