Mediterranean spices are undoubtedly some of the most appropriate if you are planning to cook beef ribs, for example. For an extra touch of savor, you can add some dried figs.
Here is how one of the versions of the receipt goes. You need about 10 beef short ribs (preferably English-style), three tablespoons of vegetable oil, salt, black pepper, one cup of medium diced carrots and a similar quantity of medium diced onions, one cup of dried figs (chopped), one tablespoon of fresh ginger and the same quantity of chopped garlic, two cinnamon sticks, one cup of dry red wine and one of crushed tomatoes, one cup of chicken broth (preferably unsalted or low salted), a quarter cup of say sauce (low sodium), about two tablespoons of fresh parsley (finely cut) and same quantity of fresh mint (in thin slices).
Two of the tablespoons of oil will be the first ones to go in the oven (preheated at 325 degrees F), shortly followed by ribs previously seasoned with salt and pepper. In about four minutes, each side will be browned.
The sauce will be prepared in a pan, from the remaining oil, the carrots and the onions, salt and pepper, the dried figs, the ginger, the cinnamon and the garlic and stir for about one minute. Add the red wine, the soy sauce and of course the ribs and cook them together for about two-three hours.