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.