"Lebanese" Short Ribs with Fava Beans
Yesterday in the farmer's market I was admiring a basket of fresh fava beans. A guy next to me said he was Lebanese and told me how delicious fresh favas are. He said he used them in meat stews, added at the end of cooking, and the key ingredient in anything made with fava beans was coriander. I had to promise to use coriander. This is what I came up with. I guess real Lebanese cooks probably don't use beer, and for all I know they don't use short ribs either.
I put the short ribs on a heavy metal platter and put them in a 450 oven to brown and degrease a little. In the meantime I sauteed four or five small purple onions from the market with 12 ounces of sliced mushrooms in a cast iron dutch oven, cooking them down until they were limp and starting to brown. I added six ounces of tomato juice and 12 ounces of good brown ale, brought it to a simmer and added two teaspoons of ground coriander. I removed the shortribs from the oven and added them to the pot, adding a little more beer to almost cover them. Then I turned the oven down to 275 and put the pot of ribs back in for about 2 1/2 hours, I doubt the total time matters very much.
A half-hour before dinner I took the pot out of the oven and removed the ribs to a platter which I covered and put back in the oven with the heat off. I degreased the sauce.... the ribs give off a lot of fat, and added the fava beans, trimmed and cut in thirds. Most recipes for fava beans that I could find say you should shell them and just use the peas, but the lebanese guy said to eat the shells and they seemed tender. I simmered the beans for about 30 minutes until they were tender, then served the sauce over the ribs, with...
I put the short ribs on a heavy metal platter and put them in a 450 oven to brown and degrease a little. In the meantime I sauteed four or five small purple onions from the market with 12 ounces of sliced mushrooms in a cast iron dutch oven, cooking them down until they were limp and starting to brown. I added six ounces of tomato juice and 12 ounces of good brown ale, brought it to a simmer and added two teaspoons of ground coriander. I removed the shortribs from the oven and added them to the pot, adding a little more beer to almost cover them. Then I turned the oven down to 275 and put the pot of ribs back in for about 2 1/2 hours, I doubt the total time matters very much.
A half-hour before dinner I took the pot out of the oven and removed the ribs to a platter which I covered and put back in the oven with the heat off. I degreased the sauce.... the ribs give off a lot of fat, and added the fava beans, trimmed and cut in thirds. Most recipes for fava beans that I could find say you should shell them and just use the peas, but the lebanese guy said to eat the shells and they seemed tender. I simmered the beans for about 30 minutes until they were tender, then served the sauce over the ribs, with...
posted by Eric Turkheimer at 11:24 AM
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