3 pounds beef short ribs
1 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon dried dill weed
2 tablespoons oil
1/2 cup water
1 tablespoon Worcestershire Sauce
1/2 pound pearl onions
5 medium carrots
1 8-ounce package wide egg noodles

Heat oven to 350°. Season short ribs with salt, celery salt, pepper and dill. Brown ribs in hot oil in a heavy skillet. Drain excess fat; add water, cover and bake in oven for 1 hour. Add Worcestershire Sauce and vegetables, cover and return to oven and bake until meat and vegetables are tender. Cook noodles in salted water, according to the directions on the package. Place meat and vegetables on noodles, pour juices on top and serve.

Serves 5
Preparation time: 2 1/2 hours
Approximate calories per serving 570

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© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.