Yield: 6 Servings

4 lb Beef short ribs
– well trimmed
3/4 c  White vinegar
1 1/2 c  Water
3 tb Light soy sauce
6    Garlic cloves; peeled
2    Shallots; chopped
1 ts Coarsely ground black pepper
1/2 ts Salt
2    Bay leaves
2 tb 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.

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Benny Jones Jr., MBA, CSEM, CIM holds an MBA with emphasis in entrepreneurism and is passionate about technology, marketing, financial and wellness strategies. Benny is currently researching search engine marketing methodologies and best practices as it combines all of his passions.