1 cup brown sugar
3 tablespoons mustard powder
1 teaspoon salt
1 teaspoon black pepper
3 pounds beef rib roast
1 egg, lightly beaten
2 cups milk
1 tablespoon lemon juice
In a medium bowl, mix brown sugar, mustard powder, salt, pepper, eggs and milk together. Shape mixture into 2 pounds beef rib roast, and place in a large skillet. Cook over medium heat, stirring occasionally, until the meat is browned.
In a large skillet over medium high heat, pour the egg over the meat and brown sauce on all sides. Allow meat to cook for 5 minutes, then stir it into the sauce. Cover, and simmer until the meat is cooked through, about 20 minutes. Remove from the sauce and allow to cool.
Stir marinade into the marinade, then stir the lemon juice into the marinade. Bring the meat to a rolling boil, adding water if necessary to keep it from sticking to the pan.
Once the meat is tender and the sauce is thickened, turn it over and place in a medium pan or roaster with a large opening. Pour the marinade into the pan and sprinkle with the chopped nuts.
Reduce heat to medium and simmer for 2 hours.