Winter Short-Rib Stew

3 pounds short ribs, cut across and between the bones to form 12 pieces about 2 inches square (The butcher will do the cross-cutting.)
6 cloves garlic, smashed and peeled
3 cups diced canned or sterile-pack tomatoes
1 bay leaf
4 1-by-4-inch strips orange zest
1 1-by-3-inch strip lemon zest
¾ cup pearl barley
1 pound green string beans, tips and tails removed
2 tablespoons kosher salt, or to taste
1 large bulb fennel, stalks removed, cut in half, cored and cut into thin strips
1 tablespoon coarsely chopped fresh oregano
1 tablespoon coarsely chopped fresh thyme
1 10-ounce package frozen baby lima beans, defrosted in a sieve under warm running water
Freshly ground black pepper, to taste

Nutritional Information
- Nutritional analysis per serving (6 servings)
  1275 calories; 101 grams fat; 43 grams saturated fat; 45 grams monounsaturated fat; 4 grams polyunsaturated fat; 41 grams carbohydrates; 12 grams dietary fiber; 8 grams sugars; 49 grams protein; 210 milligrams cholesterol; 2637 milligrams sodium

6 hearty servings

Place a rack in the middle of the oven, and heat oven to 500 degrees.
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.
Remove the ribs to a tall, narrow stockpot. Spoon 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 1 1/2 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, 2 pieces of 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 barley, the string beans and 2 cups water. Cover, and bring to a boil. Uncover, lower the heat, and simmer for 30 minutes.
Occasionally poke the string beans down into the liquid. Add 2 teaspoons salt, and simmer for 10 minutes.
Skim the fat. Add the fennel and the herbs. Bring the pot to a boil. Lower the heat, and simmer for 5 minutes. Add the remaining salt, the lima beans, 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.
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.

2 hours 30 minutes