Winter Short-Rib Stew
Ingredients
- 3 pounds short ribs, cut across and between the bones to form 12 pieces about 2 inches square (The butcher will do the cross-cutting.)
- 6 cloves garlic, smashed and peeled
- 3 cups diced canned or sterile-pack tomatoes ⓘ
- 1 bay leaf ⓘ
- 4 1-by-4-inch strips orange zest
- 1 1-by-3-inch strip lemon zest ⓘ
- 3/4 cup pearl barley ⓘ
- 1 pound green string beans, tips and tails removed ⓘ
- 2 tablespoons kosher salt, or to taste ⓘ
- 1 large bulb fennel, stalks removed, cut in half, cored and cut into thin strips ⓘ
- 1 tablespoon coarsely chopped fresh oregano
- 1 tablespoon coarsely chopped fresh thyme ⓘ
- 1 10-ounce package frozen baby lima beans, defrosted in a sieve under warm running water ⓘ
- Freshly ground black pepper, to taste ⓘ
Instructions
- Place a rack in the middle of the oven, and heat oven to 500 degrees.
- Place the short ribs in one layer in a medium roasting pan, and roast for 25 minutes.
- Turn the pieces, add the garlic, and roast for 15 minutes more.
- Remove the ribs to a tall, narrow stockpot.
- Spoon the fat from the roasting pan, and pour any juices over the bones.
- Place the roasting pan on top of the stove over medium heat, and add 1 1/2 cups water.
- Bring to a boil, scraping any browned bits off the bottom of the pan with a wooden spoon.
- Pour this liquid over the bones.
- Add the tomatoes, 2 cups water, the bay leaf, 2 pieces of orange zest and the lemon zest.
- Cover the stockpot, and bring to a boil.
- Uncover, lower the heat, and simmer for 40 minutes.
- Stir in the barley, the string beans and 2 cups water.
- Cover, and bring to a boil.
- Uncover, lower the heat, and simmer for 30 minutes.
- Occasionally poke the string beans down into the liquid.
- Add 2 teaspoons salt, and simmer for 10 minutes.
- Skim the fat.
- Add the fennel and the herbs.
- Bring the pot to a boil.
- Lower the heat, and simmer for 5 minutes.
- Add the remaining salt, the lima beans, two strips of orange zest and 2 cups water.
- Bring to a boil, lower the heat, and simmer for 5 minutes.
- The meat should be falling off the bones.
- Remove the meat and the bones from the stockpot.
- Place two pieces of meat (with or without the bones) in each of six bowls, and divide the vegetables and liquid evenly over them.
Nutrition & Diet Analysis (per serving)
508
kcal
25% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Low-fat
Contains
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).