In a large pot, add the
Beef Short Ribs (4 lb)
Water (16 cups)
Kosher Salt (to taste)
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.
Linguine (8 oz)
Remove the meat from the bones.
Strain the broth and add
Maggi Seasoning (1 splash)
Spinach Leaves (7 1/2 cups)
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!