Winter Short-Rib Stew

Heat the oven to 500F with a rack in the center.

Place the short ribs in one layer in a medium roasting pan and roast for 25 minutes. Turn the pieces, add the garlic, and roast for 15 minutes more.

Put the ribs into a tall, narrow stockpot. Spoon off the fat from the roasting pan and pour any juices over the bones.

Place the roasting pan on top of the stove over medium heat and add ½ cups water. Bring to a boil, scraping any browned bits off the bottom of the pan with a wooden spoon. Pour this liquid over the bones.

Add the tomatoes, 2 cups water, the bay leaf, two pieces of the orange zest, and the lemon zest. Cover the stockpot and bring to a boil. Uncover, lower the heat, and simmer for 40 minutes.

Stir in the green beans and 2 cups water. Cover and bring to a boil. Uncover, lower the heat, and simmer for 30 minutes, occasionally poking the beans down into the liquid. Add 2 teaspoons of the salt and simmer for 10 minutes.

Skim the fat. Add the fennel and the herbs. Bring to a boil. Lower the heat and simmer for 5 minutes. Add the remaining salt, the lima beans, chickpeas, remaining two strips of orange zest, and 2 cups water.

Bring to a boil, lower the heat, and simmer for 5 minutes. The meat should be falling off the bones. Season with pepper to taste.

Remove the meat and the bones from the stockpot. Place two pieces of meat (with or without the bones) in each of six bowls and divide the vegetables and liquid evenly over them.