Dublin Short Ribs

4 to 6 servings

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

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).

Add onions and carrots. Simmer until the vegetables are done (about 20 minutes). Adjust seasonings.

Serve with creamy horseradish sauce.