In a large pot, add the Beef Short Ribs (4 pound), Water (4 quart), Onion (1), Carrot (4), and Kosher Salt and Freshly Ground Black Pepper (to taste). Cook until ribs are soft but not falling apart.
Remove ribs. You should have 1 quart of stock remaining.
Meanwhile, cook Linguine (8 ounce).
Remove the meat from the bones.
Strain the broth and add Maggi Seasoning (1 splash).
Add Spinach Leaves (8 ounce) to the hot broth, stir, and let steep for 2 minutes.
To serve, add 1/2 of the pasta, spinach and beef to each of two large soup plates. Add beef broth. Enjoy!