| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
American |
Fall, To send, Winter |
4 |
Servings |
INGREDIENTS
| 1 |
|
Onion; Chopped Fine |
| 3 |
|
Cloves Garlic; Minced |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Ground Black Pepper |
| 2 |
tb |
Lemon Juice |
| 4 |
tb |
Hot Mustard |
| 1/4 |
c |
Light Vegetable Oil |
| 4 |
lb |
Beef short ribs |
INSTRUCTIONS
Combine all ingredients except beef and marinate ribs at room temperature
2-3 hours. Stir 2-3 times to distribute marinade evenly.
Preheat oven to 425 degrees. Lay ribs on roasting rack fat side up. Bake,
uncovered 15 minutes. Reduce temperature to 350 degrees, and roast 1 1/2
hours longer, until meat is tender.
NOTES : From the book, _Real American Food_, by Jane & Michael Stern
Recipe by: Jane & Michael Stern
Posted to MC-Recipe Digest V1 #982 by Suzy Wert <SuzyWert@aol.com> on Jan
4, 1998
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