Short Ribs with Fermented Pepper Harissa

Name: Short Ribs with Fermented Pepper Harissa
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; 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)

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Tangy, fermented pepper paste makes up this harissa, which can be customized to be spicy or sweet. The short ribs are slow-cooked at a very low temperature until medium-rare before being quickly...

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