1. 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. 2. 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. 3. 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. 4. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
