Slow Cooker Short Ribs
1 tablespoon canola oil
3 pounds bone-in beef chuck short ribs
Kosher salt and pepper
2 medium onions quartered
2 medium carrots cut into chunks
2 medium parsnips cut into large chunks
2 medium turnips peeled and cut into large chunks
4 fresh rosemary sprigs
4 Fresh thyme sprigs
4 leaves fresh parsley sprigs stems andseparated
1 tablespoon Worcestershire sauce
1 tablespoon spicy brown mustard
1 bottle stout such as Guinness, 12 ounces
In a large skillet, heat oil over medium-high heat. Season short ribs with salt and pepper. When oil is hot, add short ribs in batches and cook until browned, 3 to 4 minutes per side.
Meanwhile, arrange a single layer of onion and carrot pieces on bottom of a 5-quart slow cooker and season with salt and pepper. Place browned meat on top. Add remaining onions and carrots along with parsnips and turnips. Tie together rosemary sprigs, thyme sprigs, and parsley stems and add them to the pot along with Worcestershire and mustard.
Pour stout over all and add enough water to almost cover contents.
Cover and cook on LOW for 6 to 8 hours (until meat is falling of the bone).
To serve, carefully remove meat and vegetables from slow cooker. Strain the juices. Serve the ribs with strained juices; garnish with chopped parsley leaves.