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Prep 30 mins
Cook 8 hrs
I do love to cook shortribs in the crockpot. They come out so perfectly cooked, tender and moist and well-flavored. This sounds like a great way to cook them and I want to try it just as soon as I can (hot weather or not!) Recipe comes from a very exhaustive crockpot cookbook: "Slow Cooker: The best Cookbook Ever" by Diane Phillips. The author says that the mustards called for in this recipe are not powdered, but rather of a saucy consistency. She says they can be found in the mustard section of the supermarket, but I have found them in the refrigerated section near the cheeses.
- salt and pepper
- 1⁄4 cup colman English mustard or 1⁄4 cup stonewall kitchen pub-style mustard
- 4 1⁄2 lbs boneless short ribs, fat trimmed
- 1 1⁄2 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)
- Mix 1-1/2 teaspoons salt, 1/2 teaspoon pepper and mustard together in a bowl. Rub this over the ribs and allow them to sit at room temperature 15 minutes.
- Heat oil in large skillet and brown ribs on all sides. Transfer to a 5 to 7 quart crockpot. Add onions and thyme to same skillet over medium heat and saute till the onions are softened. Transfer to crockpot. Stir in carrots, parsnip, horseradish, stout and broth.
- Cover and cook on LO heat 8 hours or on HI heat 3-1/2 to 4 hours. Remove meat and vegetables to a platter. Cover with aluminum foil to keep warm. Allow to rest 15 minutes.
- You can strain the sauce remaining in the crockpot through a sieve, if desired. Bring back to a boil in a saucepan. Stir butter and flour together and add in pieces to the boiling sauce, whisking constantly. Bring sauce back to a boil after each addition. Serve immediately.