Prep: 10 min, Cook: 1:40.

2-3/4 lbs. beef short ribs
1-1/4 large onions, sliced
3/4 package dry onion soup mix
1 cup beer

Turn on broiler. Broil ribs 10-15 minutes until brown. Transfer ribs to a baking pan. Preheat oven to 325ƒF. Spread onion slices
over browned ribs. Sprinkle with onion soup mix. Pour beer over all. Cover and bake 1-1/2 hours until meat is tender.

Beef Short Ribs Adobo with Spinach

Amount Measure Ingredient -- Preparation Method

4 pounds Beef short ribs -- trimmed
3/4 cup White vinegar
1 1/2 cups Water
3 tablespoons Light soy sauce
6 Garlic cloves -- peeled
2 Shallots -- chopped
1 teaspoon Coarsely ground black pepper
1/2 teaspoon Salt
2 Bay leaves
2 tablespoons Vegetable oil
2 bn Fresh spinach -- blanched

HAVE YOUR BUTCHER CROSS-CUT the rib bones into 1-inch long sections.
Trim off and discard fat; cut meat into approximately 1-inch cubes
leaving the bones attached. Place beef into a saucepan with vinegar,
water, soy sauce, garlic, shallots, black pepper, salt and bay leaves;
bring to a boil. Lower heat and simmer, covered, for 40 minutes. Remove
beef. Degrease vinegar liquid; bring to a boil. Lower heat and reduce
to 2/3 cup. Heat oil in a skillet; brown beef until evenly seared. Pour
sauce over beef and spinach.

Homestyle Short Ribs

4-6 servings

1 1/2 cups water
4 pounds beef short ribs
3 medium-sized red potatoes, quartered (about 1 pound)
2 medium-sized onions, chopped
4 medium-sized carrots, cut into 1-inch chunks
1/3 cup barley
2 cans (16 ounces each) vegetarian baked beans
1/2 teaspoon salt
.1/4 teaspoon black pepper

In a soup pot, combine the water, short ribs, potatoes, onions, carrots, and barley over high heat; bring to a boil. Cover, reduce the heat to low, and simmer for 3 1/2 to 4 hours, or until the meat is fork-tender. Stir in the beans, salt, and pepper; cover and simmer for 40 minutes then skim off the fat. and serve immediately.

Baked Beef And Vegetable Soup

Categories: Meats, Microwave, Soups/stews
Yield: 6 servings

4 lb Short ribs of beef -inch julienne strips
1 ea Onion skin on studded with 3 ea Celery ribs cut into
-2 cloves -1/4 x 2 inch julienne
3 cl Garlic peeled and -strips
-lightly crushed 8 ea White mushroom caps cut
4 ea Whole black peppercorns -into thin slices
4 c Beef broth 2 c Shaped pasta cooked until
3 sm Leeks roots trimmed and 1 -just tender
-inch of green left on cut Salt and fresh ground black
-into 1/4 x 2 inch julienne -pepper to taste
-strips well washed 2 tb Chopped dill
3 ea Carrots cut into 1/4 x 2 2 tb Parsley

Preheat oven to 350 degrees. Place beef, onion, garlic,
peppercorns and broth in an oven-proof casserole. Add water to
cover by 1 1/2 inches. Bring to a boil. Cover and bake in the
oven about 2 hours, until beef is very tender. Remove meat and
cool. Shred from bones, discarding any fat and the bones.
COver. Pour broth through a fine mesh strainer into a gravy
separator or bowl. Allow to cool. Pour or skim off fat and
return defatted broth to the casserole. Add leeks, carrots and
celery to casserole. Bring to a boil; reduce heat and simmer,
covered, 3 minutes. Add shredded beef to broth with mushrooms,
pasta, salt and pepper. Bake, covered, for 5 minutes. Remove
from oven and stir in dill and parsley. Serve immediately in
deep soup bowls.