B. Mann Consulting

In a roasting pan place beef bones, onion and garlic, carrots and bay leaf, top with short ribs and sprinkle with thyme and paprika and bake uncovered at 450°F for 20 minutes or until meat is brown. Transfer meat and vegetables to a large soup kettle, add water, cabbage, tomatoes, salt and Tabasco sauce. Then bring it to a boil. Cover and simmer for 1 1/2 hours. Skim off fat. Add parsley, lemon juice, sugar, and sauerkraut. Cook uncovered for 1 hour. Remove bones and short ribs from kettle. Remove meat from bones, cut into cubes, and put back in to kettle. Simmer 5 additional minutes.