• 5 lbs beef short ribs
• 2 c beef broth
• 12 oz stout beer
• 1 onion, chopped
• ½ c steak sauce
• ¼ c stone-ground mustard
• 1 T horseradish
• 1 t dried thyme
• ½ t salt
• white rice

All in the pool. Cook on low for 11 - 12 hours or until meat is tender.

Cooking time: 11+ hours.

Adapted from recipe in Hy-Vee circular.