Beer Braised Short Ribs

Ingredients: 
4 lbs. bone-in short ribs, trimmed
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. olive oil
1 medium-size onion, chopped
1/2 c. low-sodium beef broth
1 1/4 c. dark beer (such as Guinness Draught)
1 Tbsp. light-brown sugar
1/2 tsp. dried thyme
2 c. baby carrots
8 oz. white mushrooms, cleaned and quartered
2 Tbsp. cornstarch
1 Tbsp. spicy brown mustard
Cooked egg noodles, optional

Directions:
Blot dry ribs with paper towels.  Sprinkle ribs with 1/4 tsp. each salt and black pepper.  Heat oil in a large nonstick skillet over medium-high heat.  Cook meat for 5 minutes, turning once halfway through, in batches if necessary.  Remove meat to a slow cooker.  Add onion to skillet and cook, 2 minutes, stirring often.  Add broth, sugar, thyme and 1 c. beer to skillet.  Bring to a boil, then pour over meat.  Cover and cook on high for 5 hours or low for 7 hours.  When there is 1 1/2 hours of cooking time remaining on high or 2 1/2 hours on low, stir carrots and mushrooms into the slow cooker.  Whisk together remaining 1/4 c. beer, 1/4 tsp. each salt and pepper, and the cornstarch and mustard.  Whisk into slow cooker.  Replace cover and cook 15 more minutes or until sauce has thickened.  Serve over egg noodles, if desired.

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