** If you are more sensitive to high fat foods, trim excess fat off of the short ribs - I do not do this.

Mix salt, garlic powder and pepper. Pat short ribs dry and season on all sides with the salt, garlic and pepper.

Heat a stainless steel or cast iron skillet over medium heat. When preheated, place seasoned short ribs in the skillet fat side down. Allow the fat to render and brown. Then, brown the short ribs on all sides, flipping every couple of minutes.

While those brown, place the halved baby potatoes and carrot medallions in a slow cooker.

Remove the seasoned short ribs from the pan and place in the slow cooker.

Reduce the heat to med-low and add the tomato paste to the pan and mix with any browned bits. Allow the paste to cook for a couple of minutes.

Pour the beef broth into the pan slowly whisking the tomato paste and browned bits into the broth as it pours into the pan.

Which the dijon mustard, red wine vinegar and worcestershire sauce in with the broth. Allow this mixture to cook for 2-3 minutes before pouring over the ingredients in the slow cooker.

Place the lid on top of the slow cooker and cook on low for 6-8 hours. You can cook on high for 4-5 hours, but I find the texture of the short ribs to be much more tender if you cook on low.

After the short ribs have cooked for a few hours, I like to toss the contents and then nestle the meat side of the short ribs down into the broth so that they are covered in broth as they continue to cook - resulting in more tender meat.

You will know that this dish is complete when the meat is shredable with a fork and then bones easily slide out. Towards the end of cooking I like to skim some of the excess fat off the top of the slow cooker with a spoon. You can also absorb this fat with a paper towel or even a fresh piece of bread.

Serve the short ribs over the cooked carrots and potatoes with extra broth from the slow cooker. Season with salt and pepper as needed and garnish with parsley.