¼ c finely chopped onions 2 tsp salt
¼ c strained fresh lemon juice Freshly ground black pepper
¼ c vegetable oil 3 pounds lean short ribs of beef,
3 T prepared mustard each 4 to 5 inches long
1 tsp finely chopped garlic
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Combine the onions, lemon juice, oil, mustard, garlic, salt and a liberal
grinding of pepper in a deep bowl and mix them well. Add the short ribs and
turn them about with a spoon until they are evenly coated. Then let the ribs
marinate at room temperature for about 2 hours, turning them from time to
time.Preheat the oven to 400°. Arrange the ribs fat side up in a single layer on a rack set in a shallow roasting pan. (Discard the remaining marinade.) Roast the ribs uncovered in the middle of the oven for 20 minutes. Then reduce the heat to 350° and continue to roast for 1 hour and 15 minutes longer, or until the meat is tender and shows no resistance when pierced with the point of a small skewer or sharp knife. Arrange the ribs attractively on a heated platter and serve at once. Serves 4.
