4 lbs bone-in beef short ribs, well trimmed

1 tsp salt, plus additional for seasoning

1/2 tspn black pepper, plus additional for seasoning

1 tbsp vegetable oil

6 oz thick-cut bacon, cut into 1/4-inch slices

1 large onion, halved and cut into 1/4-inch slices

2 tbsp all-purpose flour

2 tbsp spicy brown mustard

1 tbsp tomato paste

1 can (12 oz) Irish stout

1 whole bay leaf

1 c. beef broth

2 tbsp finely chopped fresh parley

Season beef with salt and pepper. Heat oil in large skillet over medium-high heat until almost smoking. Working in batches, cook short ribs in skillet, turning to brown all sides. Transfer each batch to slow cooker as it is finished. Wipe out pan with paper towels, and return to heat.

Add bacon; cook and stir until crisp. Remove to paper towel-lined plate using slotted spoon. Remove and discard all but 1 tablespoon drippings from pan.

Reduce heat to medium; add onion. Cook and stir until softened and translucent.

Add flour, mustard, tomato paste, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir 1 minute.

Remove skillet from heat and pour in stout, stirring to scrape browned bits from bottom of pan.

Pour stout mixture over short ribs. Add bacon, bay leaf, and broth to slow cooker; cover.

Cook on LOW 8 hours or until meat is tender and falls off the bone.

Remove beef; skim fat from cooking liquid.

Remove and discard bay leaf.

Stir in parsley.

Serve with mashed potatoes.