Cook the beans: Soak the beans in enough cold water to cover by a few inches for 8 hours or overnight. Drain the beans in a colander. Transfer them to a medium saucepan and fill with water to cover by 1 inch. Add the Parmesan heels. Bring the pot to boil, then cover and lower the heat to simmer. Simmer for 55 minutes or until the beans are tender. Season with kosher salt and ground pepper to taste. This can be done up to 2 days in advance, and the beans will be creamier for it.

Prepare the short ribs: Pat the short ribs dry, lay them out on a rimmed sheet pan, and generously salt them on all sides. Allow them to come to room temperature while you prep the other ingredients.

Over medium heat, swirl 1 tablespoon olive oil in a 7-quart Dutch oven once it is hot. Brown the meat in batches so as not to crowd the pan, until well browned on all sides. Transfer the ribs back to the sheet pan once they’re browned sufficiently, adding the remaining ribs to the pot for their turn.

Once all the ribs are browned, drain all but 1 tablespoon of the fat from the pot. Add the anchovies and break them up with a wooden spoon as they sizzle. Once they have completely dissolved, add the onions and stir to coat. Cook over medium heat until they are browned in parts, 3 to 5 minutes, then add the fennel wedges and garlic. Toss to coat, adding another drizzle of oil as needed. After cooking for a couple minutes, add the gochujang, dragging the thick paste over all veggie surfaces until more or less incorporated.

Preheat the oven to 325°F with the rack placed in the lower third to accommodate the Dutch oven with its lid. Add the bay leaf and the thyme sprigs, tied with kitchen twine into a bundle, o the pot on the stove.. Pour in the wine. Free up any browned bits as it bubbles, scraping the bottom of the pot with a wooden spoon. Bring the mixture to an active simmer, then cook for 1 minute. Tuck the ribs into the vegetable mixture and add back any accumulated juices. Add the stock so it comes nearly to the top of the ribs but does not submerge them, and once the pot returns to a simmer, place the lid on and transfer it to the oven.

Cook 1 to 2 hours, until ribs are fall-apart tender. Leave enough time to allow the pot to cool and refrigerate overnight: the stew tastes better the second day as the flavors will have melded, and you can more readily scrape away the surface fat once it has solidified. (Do this when you bring the pot out the next day, prior to reheating.)

Reheat the pots of stew and beans on a low heat, stirring occasionally to heat evenly. Remove and discard the bundle of herbs from the stew and the Parmesan heels from the beans. Serve the braised ribs hot, spooned atop the creamy beans, and garnish with an abundant amount of fresh shiso, bittercress, lemon zest, flake salt, and ground pepper.

Reprinted with permission from A Year at Catbird Cottage: Recipes for a Nourished Life. Copyright © 2022 by Melina Hammer. Photography Copyright © 2022 by Melina Hammer. Published by Ten Speed Press, an imprint of Penguin Random House.