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Ingredients - 2-3 kg asado / short ribs (שפונדרה) on the bone - Silan - Dijon mustard - BBQ Sauce - 1 tsp black pepper "garus"

Instructions 1. Heat oven to 200°C. 2. Pat the asado dry and season all over 3. Place meat in Parchment paper and then aluminum foil, must be air tight 4. Cook for 40 minutes at 200°C. 5. Lower tempt to 150°C. 6. Bake for 4-5 hours, until the meat is deeply tender and nearly falling off the bone. 7. Uncover for the last 10 minutes to brown the top if desired at 200°C.

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Personal Notes It was fine, very dry, girls liked it, but we've had better

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