Crockpot Pub Crawl Short Ribs

• salt and pepper
• 14 cup colman English mustard or 14 cup stonewall kitchen pub-style mustard
• 4 12 lbs boneless short ribs, fat trimmed
• 1 12 tablespoons canola oil
• 4 cups coarsely chopped vidalia onions or 4 cups other sweet onions
• 2 teaspoons dried thyme
• 2 cups baby carrots
• 2 cups peeled parsnips, in chunks
• 1 tablespoon prepared horseradish
• 1 cup Guinness stout
• 1 cup from a 10 . 75 ounce can condensed beef broth, do not reconstitute
• 2 tablespoons butter, at room temperature
• 2 tablespoons flour (optional)

1. Mix 1-1/2 teaspoons salt, 1/2 teaspoon pepper and mustard together in a bowl.
2. Rub this over the ribs and allow them to sit at room temperature 15 minutes.
3. Heat oil in large skillet and brown ribs on all sides.
4. Transfer to a 5 to 7 quart crockpot.
5. Add onions and thyme to same skillet over medium heat and saute till the onions are softened.
6. Transfer to crockpot.
7. Stir in carrots, parsnip, horseradish, stout and broth.
8. Cover and cook on LO heat 8 hours or on HI heat 3-1/2 to 4 hours.
9. Remove meat and vegetables to a platter.
10. Cover with aluminum foil to keep warm.
11. Allow to rest 15 minutes.
12. You can strain the sauce remaining in the crockpot through a sieve, if desired.
13. Bring back to a boil in a saucepan.
14. Stir butter and flour together and add in pieces to the boiling sauce, whisking constantly.
15. Bring sauce back to a boil after each addition.
16. Serve immediately.

salt, stonewall kitchen, short ribs, canola oil, vidalia onions, thyme, baby carrots, peeled parsnips, horseradish, stout, condensed beef broth, butter, flour

Taken from www.food.com/recipe/crockpot-pub-crawl-short-ribs-424163 (may not work)