1-2 lbs. pork short ribs

1 cup of flour (for dredging)

salt and pepper

3 tbsp. olive oil

2 cloves garlic, finely minced

1 tsp. fresh thyme

1 tbsp. fresh rosemary

2 cups sliced mini Portobello mushrooms

1/2 medium green pepper, chopped

1/2 large sweet onion chopped

1 14 oz. can diced tomatoes

Place flour in a large bowl, sprinkle in about 1/2 tsp. salt and generous grinds of fresh ground black pepper. In a large cast iron pot or dutch oven, heat the olive oil over medium high heat.  Dredge the ribs through the flour to coat.  Place, a few at a time in the dutch oven and sear on both sides.  You can add a little more oil if needed.  Turn the heat down to medium and add all the vegetables except the tomatoes.  Stir in with the meat to brown and cook slightly, about 10 minutes. Cover and stir occasionally.  Add the tomatoes.  Cover and turn heat to low or medium/low and allow to simmer for approx. 1 hour.  Remove the ribs and place on platter.  Stir the vegetables, serve over the meat.  Enjoy!