Barbecued Short Rib Roast
|Lean short rib roast||2 1⁄2 Pound (1 Kilogram)|
|Dry mustard||2 Teaspoon (10 Milliliter)|
|Barbecue sauce||1⁄2 Cup (8 tbs) (125 Milliliter, Homemade Or Commercial)|
|Onion flakes||2 Teaspoon (10 Milliliter)|
|Garlic salt/Garlic powder||1⁄4 Teaspoon (1 Milliliter)|
|Flour||15 Milliliter (1 Tablespoon)|
|Beef gravy||1 Can (10 oz)|
Wrap and freeze the roast in lightly oiled heavy duty foil until needed.
In the morning, unwrap and place the roast in a heavy deep bake dish.
Spread with a mixture of the remaining ingredients.
Cover closely and place in the oven.
Set the automatic oven control for a 2 1/2 hour cooking period, and the temperature to 325F (160C).
For dinner at about 6.30 p.m., oven should start cooking at four.
Uncover and turn the roast at six, then continue cooking without the cover to brown.
Pour off drippings, skim fat, add flour and 1 can beef gravy.