2 cups beef broth
1/4 cup Worcestershire sauce
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
3 teaspoons black pepper
2 teaspoons garlic salt
1 teaspoon dried parsley
1 tablespoon dry mustard
2 teaspoons dried parsley
6 beef rib ends
In a small bowl, stir together the beef broth, Worcestershire sauce, and chicken bouillon. Reserve 1 tablespoon of the bouillon granules from the meat, thus maximizing flavor and a better spread. Season the meat with garlic salt and parsley and pour in the mustard and baking soda. Top this with the parsley, mustard and parsley, and bread the remainder. Cut the beef ends in half (the top will fork at the end) and chill.
Preheat the broiler. Brown the ends of the strips on both sides of meat slightly, so that they are brown when cut, and drain on paper towels.
Broil meat under an indirect heat setting for 25 minutes, turning twice. Remove from heat, and brush with oil liberally. Brush back with remaining bouillon granules.