Beer Braised Short Ribs with Root Vegetables

The beer enhances the ribs for a rich, earthy flavor.

Beer Braised Short Ribs with Root Vegetables 

Ingredients
1 tablespoon vegetable oil
3 pounds country pork ribs
1 teaspoon salt
1/2 teaspoon pepper, or to taste
1 medium onion, peeled and sliced
2 carrots, cut into large chunks
2 parsnips, cut into large chunks
2 sprigs rosemary
2 springs thyme
 4 sprigs parsley stems removed
1 tablespoon Worcestershire
2 12  ounce bottles dark stout beer

Directions
Season ribs with salt and pepper. Over medium-high heat, add oil to a large skillet. Brown the short ribs until they are browned on all sides (about 1-2 minutes per side).

Layer of half of the onion and carrots on the bottom of the crock pot. Season with salt and pepper. Place the ribs on top, then, layer the remaining onions and carrots with the parsnips, rosemary and thyme on top, Add the Worcestershire and beer. Cover and cook on low for 4 to 6 hours, until the meat is tender.

Serving meat and vegetables with pan juice on top, Garnish with additional thyme.