Preparation:
This first appeared in our 1969 cookbook and has been a hit ever since.
Place beef ribs in shallow glass dish. Mix mustard, sugar, lemon juice, salt, pepper and garlic. Spread over beef. Top with onions. Cover and refrigerate at least 12 hours, turning beef occasionally. Remove beef from marinade; reserve onions and marinade.Heat oven to 350 degrees. Cook beef in Dutch oven over medium heat until brown; drain. Add onions. Pour marinade over beef. Cover and bake about 2 hours or until beef is tender. |
