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Stewed Short Ribs
From the "BowlFood Cookbook" by Lynne Aronson and Elizabeth Simon
(Workman) 4 servings
For the short ribs:
- 8 beef short ribs (about 8 ounces each)
- 1 tablespoon "A Pinch for All Seasons" (recipe follows)
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 3 medium Vidalia or Spanish onions, chopped
- 3 medium carrots, peeled and cut into medium dice
- 4 whole fresh jalapeno peppers, plus 1 sliced into rounds
- 2 cups chopped fresh tomatoes or canned whole tomatoes in puree
- 4 cups "Chicken Stock for Mediterranean Bowls" (recipe follows)
- 1 cup fresh orange juice
- 3/4 cup fresh lime juice
- 1/4 cup rice vinegar
- 4 tablespoons grated lime zest
- Salt and freshly ground black pepper, to taste
- Creamy polenta, for serving
- Lime slices, for garnish
Preheat the oven to 375 degrees Fahrenheit.
Season the ribs generously on both sides with "A Pinch for All Seasons," then dredge them in flour, shaking off the excess.
Heat the olive oil in a large cast-iron skillet until hot. Add the ribs and sear on all sides until brown and crispy, 10 to 15 minutes. Transfer to a roasting pan.
Add the onions, carrots and whole jalapenos to the hot skillet and brown on all sides. Transfer to the roasting pan with the seared ribs.
Add the tomatoes, chicken stock, orange juice, lime juice, vinegar and lime zest to the roasting pan. Cover the pan with aluminum foil and roast for 1 hour, skimming periodically. Check after 30 minutes and, if the liquid is evaporating too quickly, add up to 1 cup of water. When done, the meat should be almost falling off the bones. Season with salt and pepper.
A Pinch for All Seasons:
- 3 tablespoons Sichuan peppercorns
- 1 tablespoon sesame seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/4 cup coarse (kosher) salt
- 1 teaspoon cayenne pepper
- 1/8 teaspoon ground cloves
Combine the peppercorns, sesame seeds, cumin seeds, and fennel seeds in a dry medium skillet over medium heat. Heat, shaking continuously to prevent burning, until the seeds are fragrant and just beginning to smoke, 1 to 2 minutes.
Transfer the mixture to a bowl to cool, then grind to a powder in a spice grinder.
Makes about 1/2 cup
Chicken Stock for Mediterranean Bowls:
- 5 pounds chicken backs, wings and necks, rinsed
- 4 ribs celery, chopped
- 2 large onions, chopped
- 2 carrots, chopped
- 2 bunches fresh Italian (flat leaf) parsley, chopped
- 1 head garlic, unpeeled but halved and crushed
- 1 large fennel bulb, trimmed and chopped, or 1 tablespoon whole fennel seed
- 1 small turnip, chopped
- 1 tablespoon dried oregano
- 1 cup (loosely packed) fresh basil leaves, chopped
- 1 cup canned tomatoes, drained, seeded, and chopped
- 1 "Mediterranean Spice Bundle" (recipe follows)
- 4 quarts cold water
Combine all the ingredients in a large stockpot and bring to a boil over high heat. After 5 minutes of boiling, skim off any foam on the surface. Reduce the heat to low and simmer, covered, for 2 hours, skimming off any foam that forms on the surface.
Remove the pot from the heat and let the stock cool, then strain it through a fine sieve set over a large bowl. Press on the solids with the back of a spoon to extract as much liquid as possible. Discard the solids.
Return the strained stock to the pot and bring back to a simmer. Simmer until the liquid is reduced by half, about 1 hour.
Makes about 8 cups
Mediterranean Spice Bundle
- 1 bunch fresh thyme sprigs
- 4 bay leaves
- 2 tablespoons black peppercorns
Rinse a piece of cheesecloth under cold water and squeeze it dry. Place all ingredients in the center of the cheesecloth, pull the ends together, and tie with a piece of string. Discard the bundle after using.
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