<http://schema.org/recipeInstructions>
" Heat 12-inch skillet over medium-high heat until hot. Add ribs to skillet and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook ribs about 10 minutes or until well browned on all sides, turning occasionally. Meanwhile, in 5- to 6-quart slow-cooker pot, place parsnips, turnip, 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 tomato paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 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. Spoon vegetables and sauce over ribs."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a25922/slow-cooker-short-ribs-root-vegetables-1905/?src=shelter_footer>