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Sprinkle short ribs with 1/8 teaspoon each salt and pepper. Save and chop fennel fronds. Trim and quarter fennel bulb.
For a charcoal grill, arrange medium-hot coals on one side of the grill. Test for medium heat above the empty side of the grill. Place short ribs, fennel quarters and onion slices on the rack of a grill directly over medium-high heat. Cover and grill 8 to 10 minutes, or until vegetables and ribs are just browned, turning once. When cool enough to handle, coarsely chop the fennel and onion.
Place a 13 1/2 x9 1/2 x 3 disposable foil pan on the grill rack above empty side of the grill. Add beef broth, chopped fennel and onion. Bring to a boil. Add ribs to the pan, meaty side down. Cover pan tightly with foil. Cover the grill over indirect heat for 1 hour. Remove foil from pan, cover grill and continue to simmer 45 to 60 minutes or until ribs are tender, adding more coals as needed to maintain heat. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Remove ribs from the pan. Remove fennel mixture with a slotted spoon; keep warm.
For Grilled Fennel Gremolata, in a small bowl combine 1 tablespoon of the fennel fronds, parsley, garlic, lemon peel and cracked black pepper.
Brush potatoes with 1 tablespoon olive oil and season with the remaining 1/8 teaspoon each salt and pepper. Place on a grill rack directly over medium heat. Cover and grill 8 to 10 minutes or until golden brown and tender, turning once or twice. Drizzle with remaining 1 tablespoon olive oil. Sprinkle gremolata over ribs. Serve with potato planks.