Directions

1. Heat oil in a large skillet over medium-high heat. Season short ribs with salt and pepper, then place in skillet. Brown on all sides, about 2 to 3 minutes per side.
2. Meanwhile, place onions and carrots in the bottom of a KitchenAid® 6-quart Slow Cooker. Top with salt and pepper to taste. Place the browned short ribs on top, then top with the parsnips and potatoes. Add the herbs, balsamic vinegar and Dijon mustard. Pour the stout beer over the top, then add just enough water to cover the contents.
3. Cover and cook on low 7 to 8 hours, until short ribs are cooked through and tender and vegetables are tender. Strain, reserving juices for serving.
4. Meanwhile, make the polenta: In a large saucepan or skillet, heat milk and water or stock to boiling over medium heat. Add salt and pepper, then stir in polenta. Continue stirring 5 to 10 minutes, until polenta absorbs all the liquid and is smooth and cooked through. Stir in Parmesan cheese.
5. Plate short ribs with vegetables and polenta; garnish with parsley leaves and season with more salt and pepper, to taste. Serve with reserved juices.