Categories: Meats, Microwave, Soups/stews 
      Yield: 6 servings 
  
      4 lb Short ribs of beef                       -inch julienne strips 
      1 ea Onion skin on studded with          3 ea Celery ribs cut into 
           -2 cloves                                -1/4 x 2 inch julienne 
      3 cl Garlic peeled and                        -strips 
           -lightly crushed                    8 ea White mushroom caps cut 
      4 ea Whole black peppercorns                  -into thin slices 
      4 c  Beef broth                          2 c  Shaped pasta cooked until 
      3 sm Leeks roots trimmed and 1                -just tender 
           -inch of green left on cut               Salt and fresh ground black 
           -into 1/4 x 2 inch julienne              -pepper to taste 
           -strips well washed                 2 tb Chopped dill 
      3 ea Carrots cut into 1/4 x 2            2 tb Parsley 
  
       Preheat oven to 350 degrees. Place beef, onion, garlic, 
     peppercorns and broth in an oven-proof casserole. Add water to 
     cover by 1 1/2 inches. Bring to a boil. Cover and bake in the 
     oven about 2 hours, until beef is very tender. Remove meat and 
     cool. Shred from bones, discarding any fat and the bones. 
     COver. Pour broth through a fine mesh strainer into a gravy 
     separator or bowl. Allow to cool. Pour or skim off fat and 
     return defatted broth to the casserole. Add leeks, carrots and 
     celery to casserole. Bring to a boil; reduce heat and simmer, 
     covered, 3 minutes. Add shredded beef to broth with mushrooms, 
     pasta, salt and pepper. Bake, covered, for 5 minutes. Remove 
     from oven and stir in dill and parsley. Serve immediately in 
     deep soup bowls.