To make Sandra Lee's recipe, heat 1 tablespoon of canola oil in a large skillet. Season 3 pounds of bone-in beef chuck short ribs with salt and pepper. Brown the short ribs for 3 to 4 minutes on each side in batches.
On the bottom of the crock pot, layer 1 peeled and quartered medium onion and 1 medium carrot, cut into chunks. Place the browned meat on top. Add another layer of onions and carrots, along with 2 medium chopped parsnips and 2 medium chopped turnips.
Tie together 4 sprigs fresh rosemary, 4 sprigs fresh thyme and 4 sprigs fresh parsley stems. Add to the pot with 1 tablespoon Worcestershire sauce and 1 tablespoon spicy brown mustard. Add 12 ounces dark stout beer and add enough water to cover. Cover and cook on low for 6 to 8 hours or until the meat is tender. Carefully remove the meat and vegetables from the crock pot, and strain the juices. Serve the short ribs with the juice, and garnish with 4 sprigs of chopped fresh parsley leaves.Learn more about Meat