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1
For the chile paste: Finely chop the chiles (remove the seeds if you want to curb their heat a little).
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2
Sprinkle some sea salt over the chiles on the cutting board, then mash in the garlic to form a paste.
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3
Mix with the harrisa in a small container.
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4
Cover and store in the refrigerator.
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5
For the beef and broccoli: Bring a couple inches of water to a boil in a saucepan and add some salt.
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6
Add the broccoli rabe and cook for 5 to 6 minutes.
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7
Transfer the broccoli rabe to a large bowl of ice water to stop the cooking.
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8
Drain well and pat dry.
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9
Heat the cooking oil in a large skillet with a rounded bottom over high heat.
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10
Add the onions and bell peppers and stir-fry for 2 to 3 minutes.
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11
Add the garlic, ginger and 1 teaspoon of the chile paste and stir-fry for 2 minutes.
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12
Add the sherry.
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13
Dissolve the cornstarch in a small amount of the stock, then add it to the skillet along with the remaining stock.
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14
Stir to thicken a minute, then add the hoisin sauce, soy sauce, broccoli rabe and short ribs.
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15
Cook until heated through.
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16
(If not serving the stir-fry immediately, cool and then store it in the refrigerator.
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17
Reheat over medium heat with a splash of water to loosen it up.)
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18
Before serving, cook the rice according to the package instructions.
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19
Add the lime zest.
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20
Serve the beef stir-fry over the rice, with lime wedges and the remaining chile paste on the side.
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21
Garnish with the scallions and cilantro.
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22
Preheat the oven to 500 degrees F. Bring the short ribs to room temperature.
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23
Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO.
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24
Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes.
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25
Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat.
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26
Add the anchovies and stir to melt them into the oil.
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27
Add the garlic, bay leaves, onions and fennel bulb, and season with pepper.
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28
Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves.
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29
Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes.
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30
Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce.
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31
Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours.
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32
Remove the ribs to a platter and cover with foil.
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33
Reduce the sauce 10 to 15 minutes more.
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34
Add the ribs (on or off the bone) to the sauce.
