- 1 kilogram thick Rib (in serving pieces)
- salt and freshly ground pepper
- 4 Onions
- 2 tablespoons Vegetable oil
- 750 milliliters Beef broth
- 600 grams waxy Potatoes
- 4 Carrots
- 250 grams Celery root
- 1 bunch Parsley
Season the ribs well with salt and pepper. Peel the onions and cut into rings. Heat the oil in a Dutch oven and fry the ribs all around. Add the onions and fry. Pour in 250 ml (approximately 1¼ cups) beef broth and simmer covered for 1 hour.
Peel the potatoes, carrots and celery root, and chop. Heat the remaining beef broth in a pot and cook the potatoes, carrots and celery root for 30 minutes. Season with salt and pepper.
Rinse the parsley, shake dry, pluck the leaves and chop.
Serve the ribs with onions and broth vegetables. Serve sprinkled with parsley.