Beef ribs in a slow cooker

Ingredients:

• 1 tbsp. l. canola oil
• 1.4 kg beef ribs on the bone
• 2 medium onions, peeled and cut into 4 pieces
• 2 medium carrots, cut into large pieces
• 2 medium parsnips, cut into large pieces
• 2 medium turnips, peeled and cut into large pieces
• 4 sprigs of fresh rosemary
• 4 sprigs of fresh thyme
• 4 sprigs fresh parsley, leaves and stems separated
• 1 tbsp Worcestershire sauce
• 1 tbsp. spicy brown mustard
• 350 ml stout (dark beer), such as Guinness

Preparation:

1. Heat oil in a large skillet over medium-high heat. Season the ribs with salt and pepper. When the oil is hot, sear the ribs in batches until evenly golden brown on all sides, about 3-4 minutes per side.
2. While the ribs are roasting, layer the onions and carrots in the bottom of the slow cooker and season with salt and pepper. Arrange the browned meat on top. Sprinkle with the remaining onions and carrots, along with the parsnips and turnips. Tie the rosemary, thyme, and parsley stems together and add them to the slow cooker bowl along with the Worcestershire sauce and mustard. Pour in the beer and add enough water to cover the ingredients completely. Close the lid and cook on low for 6-8 hours, or until the meat is very tender.
3. To serve, carefully remove the meat and vegetables from the slow cooker. Strain off any remaining juices. Serve with the ribs garnished with chopped parsley leaves.