Root Vegetables and Tomato Chutney Short Ribs
2 pounds short ribs (5-7 pieces) 1 package Trader Joe's Cubed Sweet Potato and Turnip mix 1 package Trader Joe's Dried Mushrooms 4-5 tablespoons Trader Joe's Tomato Chutney 5 whole peeled garlic cloves 1 large cut into large chunks 2-3 sprigs of fresh thyme 1 cup Marsala Wine 1 1/2 cup water 1 tbls sea salt 1 tbls pepper 1 cup flour 1/3 cup Trader Joe's Dried Blueberries 3 tbls Trader Joe's Olive Oil Preheat oven to 325 degrees. Mix sea salt and pepper together. Sprinkle mixture on all sides of the short ribs then coat with flour. Heat on the stove a large heavy oven proof pan or dutch oven with olive oil until hot. Brown coated meat in heated pan with olive oil on all sides until all the ribs are nicely browned an all sides. Remove ribs from pan and then add onions and garlic. Cook until onions are transparent, soft and slightly browned then add the Marsala Wine. Simmer mixture for 5 minutes then add browned meat back into pan. Arrange ribs with meaty side down. Add the whole package of dried mushrooms, water and dried blue berries. Cover with lid or foil then put in oven for 1 hour. Remove pan from oven and take off lid. Baste meat with juices and turn the meaty side of the ribs up with tongs. Add the sweet potato and turnip chunks arrange around the ribs. Add a little water (a few tbls) to tomato chutney and with a spoon spread on all the meaty parts of the ribs until well coated add water and whole thyme sprigs to pan. Cover dish once again with lid or foil and then return to oven for 45 more minutes. Remove from oven and take out thyme sprigs let rest for 5-8 minutes. Serve hot spoon sauce drippings over ribs. Serve cooked root vegetables and mushrooms with meat. Great with some steamed Trader Joe's Brocolini too.