• 1 T olive oil
• 3 lbs. bone-in beef short ribs
• 2 onions, quartered
• 2 carrots, cut into chunks
• 2 parsnips, cut into chunks
• 2 turnips, cut into chunks
• 4 sprigs rosemary
• 4 sprigs thyme
• 4 sprigs parsley
• 1 T Worcestershire sauce
• 1 T brown mustard
• 8 oz. dark stout beer
• Low sodium beef stock
• salt and pepper
Heat oil in a skillet over medium heat. Season beef generously with salt and pepper, then brown on all sides in batches, about 3 minutes on each side.
Place a layer of carrots and onions in the bottom of your slow cooker. Set the ribs on top, the add the remaining vegetables.
Tie herbs with twine, then add to the pot. Add Worcestershire, mustard and stout. Pour in enough stock to nearly cover the ribs.
Cover and cook on low for 6-8 hours.
Optional: Whisk 1 T cornstarch with 1 T of water to form a paste. Add to the pot in the last hour to create a thicker sauce.
Optional: Serve ribs and vegetables over mashed potatoes, polenta or a cauliflower purée. (Adapted from a Food Network recipe by Sandra Lee)