Winter Short-Rib Stew

Name: Winter Short-Rib Stew
Ingredients: 2 tablespoons kosher salt, or to taste; 1 pound thin green beans, tipped and tailed; One 1-×-3-inch strip lemon zest; Four 1-×-4-inch strips orange zest; 1 bay leaf; 3 cups diced canned or sterile-pack tomatoes; 6 cloves garlic, smashed and peeled; 3 pounds short ribs, cut across and between the bones to form 12 pieces about 2 inches square (see Note); Freshly ground black pepper; ¾ cup canned chickpeas, drained and rinsed; One 10-ounce package frozen baby lima beans, defrosted in a sieve under warm running water; One 10-ounce package frozen baby lima beans, defrosted in a sieve under warm running water; 1 tablespoon coarsely chopped thyme; 1 tablespoon coarsely chopped oregano; 1 large bulb fennel, stalks removed, cut in half, cored, and cut into thin strips

Preparation info

Makes
6
Hearty Serving

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

Short ribs, normally served solo, can be converted into a fine stew too, with or without the bones.

The secret to stews lies in the thickening, the same element that sets a braise apart from a brothy soup. Stews may contain more solids, or the savory liquid in which they cook may be thickened. Either way, there is that satisfying density.

Many times the thickening is added at the beginning of a stew, but it can also be added toward the end of cooking via a paste of cornstarc

Ingredients

Main course
Stew
Gluten-free
Winter

Ingredients

Method