Short Ribs with Root Vegetables

Heat oil in 12-inch skillet over medium-high heat until hot. Season ribs and add to skillet. Cook ribs about 10 minutes or until well browned on all sides, turning occasionally.

Meanwhile, in a 5- to 6-quart slow-cooker pot, place parsnips, turnip, potatoes, and carrots.

Transfer ribs to slow cooker on top of vegetables. Discard drippings in skillet. Reduce heat to medium; add onion to skillet and cook about 8 minutes or until browned, stirring frequently. Stir in garlic and thyme and cook 1 minute, stirring constantly. Add wine and heat to boiling over high heat, stirring to loosen browned bits from bottom of skillet. Remove skillet from heat and stir in chicken stock, tomato paste, brown sugar, and salt and pepper to taste.

Pour wine mixture over ribs in slow cooker. Cover slow cooker with lid and cook on low setting as manufacturer directs, 8 to 10 hours (or on high setting 4 to 5 hours) or until meat is fork-tender and falling off the bones.

With tongs, transfer ribs to deep platter; discard bones if you like. With spoon, skim fat from sauce in slow cooker and discard fat. Check for seasoning, and add salt and pepper if desired. Spoon vegetables and sauce over ribs. Garnish with fresh thyme and serve with horseradish on the side.