Short Ribs with Fermented Pepper Harissa | Saveur

Ingredients

• 2 ¹⁄₂ lb. sweet red peppers (or 2 lb. sweet and ½ lb. hot), stemmed and seeded
• 1 tbsp. plus 2 tsp. kosher salt
• For the harissa:
• 1 ¹⁄₂ coriander seeds
• 1 tsp. caraway seeds
• 1 tsp. fennel seeds
• 1 tsp. black peppercorns
• ¹⁄₂ tsp. cumin seeds
• 1 cup extra-virgin olive oil
• 1 tbsp. sweet paprika
• 2 tsp. hot paprika
• ¹⁄₃ preserved lemon, seeded
• 1 tbsp. plus 2 tsp. fresh lemon juice
• ¹⁄₄ cup (1½ oz.) white onion or shallot, coarsely chopped
• 10 garlic cloves, peeled
• ¹⁄₂ bunch mint, tough stems removed
• ¹⁄₄ bunch dill, tough stems removed
• ¹⁄₄ bunch marjoram, tough stems removed
• ¹⁄₄ bunch flat-leaf parsley, tough stems removed
• 2 tsp. tomato paste
• 2 tsp. honey
• 2 tsp. dried ground mint (optional)
• 1 ¹⁄₂ tsp. kosher salt
• 1 tsp. sumac powder
• 4 short ribs, cut crosswise against the bone, 1–1¼ inch thick
• Kosher salt
• ¹⁄₄ cup mayonnaise or aioli, for serving
• Fresh scallions, cilantro, or mint, for serving (optional)
• ¹⁄₄ cup capers, for serving (optional)