1Sprinkle the pepper over short ribs. Heat the olive oil in a Dutch oven or casserole over medium heat. Sear the ribs 3 or 4 at a time, browning well on all sides. As they are browned, drain them on paper towels.
2Preheat oven to 350.
3Return half of the ribs to the casserole. Sprinkle with half of the garlic. Layer half of each vegetable over the meat. Add 4 cloves and sprinkle with half of the parsley. Repeat with remaining ingredients, ending with a layer of chopped parsley.
4In a bowl mix together the vinegar,tomato paste,brown sugar,salt, the 1 tsp black pepper and cayenne. Pour it over the meat and vegetables and then add the beef stock just to cover.
5Cover the casserole, set over medium heat, bring to a boil. Bake on the center rack of the over for 1 1/2 hours. Uncover and continue baking until meat is tender , 1 1/2 hours longer. Taste, correct the seasoning, and serve immediately.