Short Ribs With Lentils And Rice
|Olive oil||2 Tablespoon|
|Meaty beef short ribs/Pork spareribs||4 Pound, cut into 3-inch pieces|
|Yellow onions||2 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Sweet peppers||3 Large, cored seeded and diced (Green, Red, Yellow / A Combination)|
|Dried thyme||1 Teaspoon, crumbled|
|Dried rosemary||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Water||4 Cup (64 tbs)|
|Dried lentils||8 Ounce, rinsed|
|Long grain white rice||1⁄2 Cup (8 tbs)|
|Canned tomatoes||1 Cup (16 tbs), chopped (With Their Juices)|
|Minced parsley||2 Tablespoon|
Heat the oil in a 5-quart Dutch oven or flameproof casserole over moderate heat for 1 minute.
Working in 3 batches, add the ribs and brown on all sides about 10 min utes per batch.
Remove the ribs and set aside.
Add the onions, garlic, and pep pers to the Dutch oven and saute, stirring occasionally, for 10 minutes or until softened.
Return the ribs to the Dutch oven, add the bay leaf, salt, thyme, rosemary, black pepper, and water, and bring to a simmer.
Cover, reduce the heat to low, and simmer for 1 hour.
Stir in the lentils, cover, and simmer 30 minutes more.
Stir in the rice and tomatoes, cover, and simmer until the rice and meat are tender about 25 minutes.
Remove the bay leaf, sprinkle with the parsley, and adjust the salt and pepper to taste.