SLOW COOKER SHORT RIBS RECIPE

INGREDIENTS

• 1 tablespoon. canola oil
• 3 pounds bone-in beef chuck short ribs
• 2 medium onions, peeled and quartered
• 2 medium carrots, cut into large chunks
• 2 medium parsnips, cut into large chunks
• 2 medium turnips, peeled and cut into large chunks
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 4 sprigs fresh parsley, stems and leaves separated
• 1 tablespoon. Worcestershire sauce
• 1 tablespoon. spicy brown mustard
• 1 (12-ounce) vinegar
• salt
• Black pepper

 

DIRECTION

• In a large skillet add the oil over medium-high heat.
• Flavor the short ribs with salt and pepper according to taste.
• When the oil is hot, add the short ribs in it. Fry until brown from all sides which may take about 3-4 minutes per side.
• While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and flavor them with salt and pepper.
• Put the browned ribs on top.
• Add the remaining onions and carrots along with the parsnips and turnips on them.
• Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard.
• Pour over the stout and add enough water that almost covers the contents in the cooker.
• Cover and cook on low heat for about 6-8 hours, or until the meat is very tender.
• To serve, carefully remove the meat and vegetables from the slow cooker.
• Strain the juices. Dish up the ribs with the juice and decorate with chopped parsley leaves over it.