Ingredients
1 lb short beef ribs
½ cup onion, chopped
2 tbsp olive oil
14 oz sauerkraut
6 cups beef stock
10 oz tomatoes
10 peppercorns
2 bay leaves
Preparation
Trim fat from the ribs.
Heat up a soup pot on high heat. Add olive oil and sear the ribs.
Remove the ribs and set them aside.
In the same pot, saute the onions.
Add remaining ingredients, including the ribs. Bring to a boil.
Reduce heat and simmer for 40 minutes to 1 hour or until the meat is tender.
Serve with crusty bread and enjoy!
