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Dublin Short Ribs


  • 3 to 4 pounds meaty short rib of beef
  • 1 quart water
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 sprigs parsley
  • 2 celery ribs (leaves only)
  • 1 pound small white onion, peeled
  • 1 pound young carrots, pared and halved


  1. Place short ribs in a heavy pot. Add water, salt, pepper, parsley and celery leaves. Cover and simmer until almost tender (about 1 1/2 hours).
  2. Add onions and carrots. Simmer until the vegetables are done (about 20 minutes).
  3. Adjust seasonings.
  4. Serve with creamy horseradish sauce.

Yield: 4 to 6 servings

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