Mediterranean Spiced Short Ribs

Mediterranean spiced short ribs Like all of us in the Midwest and Eastern states, we are not even near lighter fare!

Comfort food is still on the menu with these colder climes, so braised short ribs for Sunday Supper seems so right today!!

Dreaming of warm Mediterranean breezes, these English cut short ribs from heritage beef raised at our local CSA are bathed with flavors of the Italian Riviera!

4 lbs English cut short ribs

1/4 cup kosher salt

1 Tablespoon cracked pepper

2 Tablespoons Mediterranean spice, I like Victoria gourmet

2 bay leaves, crushed

1 Tablespoon ground roasted cumin

Juice and zest of one lime, rind cut up and added to marinade bag

Place ribs and all above ingredients in a large zip lock bag, seal and refrigerate for

12-24 hours

3 Tablespoons olive oil

1/2 cup dry red wine

1/2 cup water

1 large onion, quartered

3 cloves garlic, sliced in half

4-5 organic carrots, cut in 2 inch pieces

4 stalks celery cut, cut in 2 inch pieces

1/2 cup dried wild mushrooms

1/2 cup fresh baby bell mushrooms

Preheat oven to 325 degrees Fahrenheit

Heat olive oil in a large braiding pan on medium high heat

Transfer marinated short ribs to pan and brown ribs on all sides

Discard lime pieces from marinade, save the rest

Transfer browned ribs to a plate

Deglaze the braising pan with the wine and water, scraping up brown bits

Return the ribs to the pan

Add all the vegetables except the mushrooms

Add the saved marinade juice

Pop covered pan in the oven

After 1 hour cooking time, add both dry and fresh mushrooms

Continue to bake covered until the ribs are fall apart tender, about 2&1/2-3

Remove the pan from oven and let the dish rest for about 20 minutes

Serve the braised ribs and vegetables with mashed potatoes and a crisp celery salad with zucchini squash! Wonderful with a dry red wine!