Crusty Short Ribs

Our family friend Brian brought us a couple pounds of short ribs. So I, of course, jumped at the chance to cook them. If it wasn’t for beef, I would be a vegetarian. I was a vegetarian, but I just craved steaks. I’m not into chicken, I went about eight years without pork. And honestly, I just like seafood and beef. Surf and turf… so my love of beef combined with Brian’s gift created this crusted short rib dish.

3-4 pounds short ribs
1 slice white bread
1/2 cup mayo
3 TSP dried parsley
1 TBSP chopped red onion
1 TBSP brown mustard
Juice from 1/2 lemon
Dash of salt

Place beef, fat side up and roast in an oven at 325. It’s a twenty-minute a pound sort of thing. Ours cooked for about an hour and a half. So you put this in the oven and then start making the crusty part. First step, take that slice of white bread and tear it up into tiny bits into a small bowl and add the rest of the ingredients, mix well. Take mayo bread future beef crust mixture and about twenty-five to thirty minutes before your ribs are done and add spread it over the ribs. Yum! Okay so cook the last thirty minutes and take it out, let it cool and there you go! Eat!

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