Justin Smillie's Peppercorn-Crusted Short Ribs with Lemon, Olives, and Radishes

Ingredients

• 2 tbsp. plus 3/4 cup whole black peppercorns
• 2 tbsp. coriander seeds
• 2 tbsp. fennel seeds
• 2 ¹⁄₂ cups olive oil
• 1 large red onion, halved
• 1 cup kosher salt
• ¹⁄₄ cup sugar
• 3 fresh or dried bay leaves
• 2 lemons, preferably Meyer (1 halved, 1 thinly sliced)
• 10 bone-in beef short ribs
• ¹⁄₂ cup green peppercorns
• 2 tbsp. pink peppercorns
• 2 tbsp. white peppercorns
• 3-5 assorted radishes, such as Bordeaux, French breakfast, lime, or watermelon
• ¹⁄₂ cup pitted Gaeta or kalamata olives
• ¹⁄₄ cup minutina, mustard greens, or parsley leaves
• 3 tbsp. colatura (Italian anchovy sauce)
• 3 tbsp. red wine vinegar
• Fennel buds (optional) and Maldon flake sea salt, for garnish