Short Ribs With Mustard Sauce

• 6 lb. short ribs
• 2 medium size yellow onions, chopped fine
• thyme
• 4 1/2 Tbsp. prepared mustard
• 5 Tbsp. butter or margarine
• freshly grated lemon peel
• freshly ground pepper
• 2 bay leaves
• 2 Tbsp. flour

1. Heat butter or margarine in a large heavy skillet. Brown ribs, a few at a time, on all sides.
2. Lift to large heatproof casserole. Sprinkle with lemon peel and pepper.
3. Add pinch of thyme and bay leaves. Cover with boiling water.
4. Stir in mustard, mixing completely. Bring to a boil again.
5. Cover and simmer about 1 1/2 hours.
6. Lift ribs to heated platter and keep warm.
7. Mix 2 tablespoons flour with butter or margarine in skillet to
8. make gravy base, blending smoothly. Add to liquid in casserole, gradually, for a smooth sauce.
9. Bring to a boil and cook for a few minutes. Remove bay leaves.
10. Return ribs to sauce and bring to boiling point. Serve piping hot with rice or freshly boiled potatoes.
11. Serves 6 to 8.

short ribs, yellow onions, thyme, mustard, butter, freshly ground pepper, bay leaves, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739367 (may not work)