-
1
Place a rack in the middle of the oven, and heat oven to 500 degrees.
-
2
Place the short ribs in one layer in a medium roasting pan, and roast for 25 minutes.
-
3
Turn the pieces, add the garlic, and roast for 15 minutes more.
-
4
Remove the ribs to a tall, narrow stockpot.
-
5
Spoon the fat from the roasting pan, and pour any juices over the bones.
-
6
Place the roasting pan on top of the stove over medium heat, and add 1 1/2 cups water.
-
7
Bring to a boil, scraping any browned bits off the bottom of the pan with a wooden spoon.
-
8
Pour this liquid over the bones.
-
9
Add the tomatoes, 2 cups water, the bay leaf, 2 pieces of orange zest and the lemon zest.
-
10
Cover the stockpot, and bring to a boil.
-
11
Uncover, lower the heat, and simmer for 40 minutes.
-
12
Stir in the barley, the string beans and 2 cups water.
-
13
Cover, and bring to a boil.
-
14
Uncover, lower the heat, and simmer for 30 minutes.
-
15
Occasionally poke the string beans down into the liquid.
-
16
Add 2 teaspoons salt, and simmer for 10 minutes.
-
17
Skim the fat.
-
18
Add the fennel and the herbs.
-
19
Bring the pot to a boil.
-
20
Lower the heat, and simmer for 5 minutes.
-
21
Add the remaining salt, the lima beans, two strips of orange zest and 2 cups water.
-
22
Bring to a boil, lower the heat, and simmer for 5 minutes.
-
23
The meat should be falling off the bones.
-
24
Remove the meat and the bones from the stockpot.
-
25
Place two pieces of meat (with or without the bones) in each of six bowls, and divide the vegetables and liquid evenly over them.
