4 lbs. beef short ribs
2 lbs. small red potatoes, scrubbed and scored
8 large carrots
2 large onions, cut into thick wedges
1 bottle (12 ounces) beer
8 Tbsp. FRENCH'S® Spicy Brown Mustard
3 Tbsp. FRENCH'S® Classic Worcestershire Sauce
2 Tbsp. cornstarch
Broil ribs 6-inches from heat until well-browned, about 10 min. Place vegetables in bottom of slow cooker. Place ribs on top of vegetables.
Combine beer, 6 tbsp. mustard and 2 tbsp. Worcestershire. Pour over all. Cover pot. Cook on high-heat setting for 5 hours (or 10 hours on low setting) until meat is tender. Remove meat and vegetables with slotted spoon to platter; keep warm.
Skim fat from broth. Pour broth into saucepan. Whisk cornstarch mixture into broth and simmer 2 min. until thickened, stirring often. Stir in remaining 2 tbsp. mustard and 1 tbsp. Worcestershire; heat through.
Serve gravy with meat and vegetables.