Slightly Persian Short Ribs
Serves 4 with leftovers

Slightly Persian Short Ribs

Inspiration

Having never set foot in Persia, I really have no idea whether this recipe harkens to any tastes common to that area. I am guessing that the complex flavors might fit the scene.

Hint

Curry Paste is garam masala, a spice and herb combination fundamental in East Indian cooking. Although garam masala ingredients differ from region to region, commonly included spices are: pepper, cloves, bay, cumin, cardamom, nutmeg, star anise and coriander. The spices are roasted and then blended. Curry paste begins with garam masala and adds onion, garlic, oil and vinegar. Garam Masala is available as a dry spice mixture or as Curry paste in many groceries.

Ingredients

3 tbs. vegetable oil
12 beef short ribs (2½ #)
2 tbs. minced fresh garlic
1 medium yellow onion, peeled and chopped
3 medium carrots, peeled, sliced and sliced again into half spheres
1 small fennel bulb*, sliced ¼”, save stems for stock
¼ cup minced fennel leaves or Italian parsley
1 25 oz. can diced tomatoes
¼ cup sherry vinegar
¼ cup honey
2 tsp. garam masala or 1 tbs. mild curry paste
2, 15oz. cans garbanzo beans, rinsed
Kosher salt and freshly ground pepper to taste
*In the Northwest, fresh fennel is prime from late August through early winter. If it is unavailable, substitute 1 cup peeled, chopped (½” cubes) fresh celeriac (aka celery root).

Procedure

Preheat oven to 300º

1. In a heavy braising pot or large deep skillet, heat oil until it begins to smoke. Add ribs and brown on all sides. Remove from pan and set aside.
2. Reduce heat to simmer, add garlic and cook until just softened. Remove it immediately and set aside. Add onion and carrots and cook until slightly softened. Add sliced fennel and minced leaves.
3. Holding the lid or a strainer over the tomato can, add tomato juice to the pan and scrape the browned rib residue to mix with the tomato juice. Add the tomatoes, vinegar, honey and garam masala or curry paste. Return ribs and garlic to the pan along with any juice that is on the plate. Cook covered for 40 minutes.
4. Test the doneness of the ribs. At this point the meat should be able to be penetrated with a fork but still too tough to eat. (Ultimately it will be cooked to a very tender stage.) If it is cooked enough, remove the fat from the surface of the liquid with a skimmer or a shallow cooking spoon, and continue cooking without a lid. If it needs more cooking to reach the first stage, continue to cook it for 15-20 minutes. When the meat is tender enough to eat and the fat is removed, add the beans and return the pan to the oven uncovered, and cook for 30 more minutes. The sauce will thicken and reduce. Taste and correct the flavor with salt and pepper.
5. To Serve: Divide 8 ribs among 4 warmed pasta bowls. Ladle sauce and beans over ribs and serve immediately with crusty artisan bread.