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Short Ribs with Beer
Shared and MM by Judi M. Phelps.
Makes 6 main dish servings, about 760 calories per serving

3 lb beef chuck short ribs
1/4 cup all-purpose flour
3 tbsp salad oil
6 md turnips (about 2 lbs); each cut into quarters
4 lg carrots; cut into 2-inch pieces
2 lg onions; thickly sliced
1 (12 oz) can dark beer or bottle dark beer
1/3 cup water
2 tbsp prepared mustard
2 tsp paprika
1 tsp salt
1/4 tsp dried thyme leaves
1/4 cup parsley; chopped

About 2-1/2 hours before serving: Trim excess fat from beef chuck short ribs. Coat ribs with flour. In 5-quart Dutch oven over medium-high heat, in hot salad oil, cook short ribs, a few pieces at a time, until browned on all sides, removing ribs to 4-quart casserole as they brown.

In drippings remaining in Dutch oven, cook turnips, carrots, and onions until lightly browned. Add onions until lightly browned. Add beer, mustard, paprika, salt, thyme, and 1/3 cup water, stirring to loosen brown bits from bottom of Dutch oven; over high heat, heat to boiling. Pour mixture over short ribs in casserole. Cover and bake in 350 degree F. oven 2 hours or until short ribs and vegetables are fork-tender, stirring occasionally. Skim fat from casserole. Stir in parsley.