Cook The Book: Red-Cooked Beef Short Ribs

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2 1/2 pounds beef short ribs, cut by the butcher into 8 pieces about 2 inches long

5 cups dry sherry or red wine

1/2 cup sugar

1/2 cup soy sauce

2 scallions, white and green parts, trimmed

One 1 1/2 piece peeled fresh ginger, flattened with a cleaver

Two 3-inch cinnamon sticks

3 dried hot red chilies

3 whole star anise

1 teaspoon ground white pepper

1 pound spinach

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