6 lg. beef shortribs (about 3 lbs.)
1 c. Burgundy or other red dinner wine
1/4 c. red wine vinegar
1 med. size onion, sliced
2 clove garlic, sliced
2 tbsp. chopped parsley
3 sm. bay leaves, crushed
1 tsp. dry mustard
1/4 tsp. powdered ginger
3 to 4 tbsp. oil or drippings
1 c. bouillon

Place shortribs in casserole, bowl or baking pan. Add all remaining ingredients except oil and bouillon. Cover and marinate several hours. Turn meat several times to evenly distribute flavors.

Lift meat from marinade and drain well. Strain and save marinade; discard seasonings.

Brown shortribs well over high heat in heated oil or drippings. Drain off and discard any fat left in pan.

Pour strained marinade and bouillon over meat. Cover and simmer slowly until meat is fork tender, about 1 1/2 to 2 hours. Remove meat and keep hot.

Skim all fat from pan liquid. Thicken gravy if desired with a little cornstarch, mixed with cold water. Serves 6.