Deviled Short Ribs
16 February 20071/4 cup finely chopped onions
1/4 cup strained fresh lemon juice
1/4 cup vegetable oil
3 tablespoons prepared mustard
1 teaspoon finely chopped garlic
2 teaspoons salt
Freshly ground pepper
3 pounds lean short ribs of beef, each 4 to 5-inches long
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 oven to 400F.
Arrange the ribs fat side up in a single layer on a rack in a shallow roasting pan. (Discard the remaining marinade)
Roast the ribs uncovered in the middle of the oven for 20 minutes,
Reduce heat to 350F and continue to roast for 1 hour and 15 minutes longer, or until meat is tender and shows no resistance when pierced with the point of a sharp knife.
Arrange ribs on a platter and serve.
Serves 4
Source: Time Life Books: Foods of the World American Cooking: The Eastern Heartland
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