Beef ribs braised with root vegetables in dark beer

Ingredients:

• 9 beef short ribs, trimmed
• 1 tbsp. l. rapeseed oil
• 2 carrots, cut into logs
• 2 medium onions, cut into quarters
• 2 parsnips, coarsely chopped
• 2 medium turnips, cut into quarters
• 4 sprigs of fresh rosemary
• 4 sprigs of fresh thyme
• 4 sprigs of parsley, stems and greens separated
• 1 tbsp. spicy mustard
• 1 tbsp Worcestershire sauce
• 1 can (340 ml) dark stout or Guinness beer

Preparation:

1. Heat oil in a large skillet over medium heat. Add the ribs, making sure they fit in the pan but still leaving room. Cook until the liquid evaporates and the meat is browned, about 3-4 minutes. Flip and cook for another 3-4 minutes, then cook the next batch.
2. Meanwhile, place the carrots and onions in the bottom of the slow cooker and season with salt and pepper. Place the seared ribs on top, followed by the carrots, onions, parsnips, and turnips. Top with sprigs of thyme, rosemary, and parsley stems, then add the mustard and Worcestershire sauce.
3. Pour the beer into the slow cooker, and if the liquid doesn't cover the contents, add a little water. Close the slow cooker and simmer the ribs and root vegetables on low for about 6-8 hours.
4. When the dish is ready, remove the meat and root vegetables and pour the liquid through a sieve into another container. Skim off the fat from the surface and reserve it for later. next recipe - Baskets with mushrooms and walnuts, and leave the liquid for third recipe for mushroom soup.
5. To serve, divide the braised ribs and root vegetables among servings, pour 2 tablespoons of the cooking liquid over each plate, and sprinkle with parsley.