-JUDI M. PHELPS (G.PHELPS1)
      4 lb Beef short ribs

    1/4 c  Butter; melted

      2    Cloves garlic; mashed

      1 oz Salt pork; diced

     12    Fresh parsley sprigs; leaves

           -only, finely chopped
    1/2 c  All-purpose flour; sifted

      2    Eggs, beaten

    1/2 c  Bread crumbs; sifted

      1 ts Salt; optional

    1/3 ts Ground black pepper

    1/3 ts Red pepper; crushed

           Olive oil
           Juice of 1 fresh lemon
      3 T  Prepared french mustard

     Cut the short ribs into serving pieces and trim off all fat and skim. Or
  have butcher do this for you.
   Preheat oven to 350 degrees.  Make a mixture of butter, garlic, salt pork,
  and parsley; set aside.
   Arrange the ribs in a broiler pan.  Cook in the oven for 15 minutes. Turn
  the ribs and cook for 15 minutes longer. Lift out ribs and discard fat.
     Dust ribs with the flour, shaking off any excess.
   Dip them into beaten eggs, then into bread crumbs.
   Sprinkle with salt, black pepper, and crushed red pepper. Place the ribs
  in a roasting pan and spoon olive oil over the ribs, turning them so they
  are coated with oil. Then spoon the butter mixture over the top. Bake for
  40 minutes.  Combine lemon juice and mustard and spoon this mixture over

  the ribs.
   Cover the pan and cook for about 5 minutes more, or until meat is tender.
  Arrange ribs on a warm platter and spoon drippings and gravy over top. Nice
  with a bottle of Barolo with this.
     Source:  Leone's Italian Cookbook