Season beef with salt and pepper. Heat oil in large skillet over medium-high heat until almost smoking. Working in batches, cook short ribs in skillet, turning to brown on all sides. Transfer each batch to a slow cooker as it is finished. Wipe out pan with paper towels and return to heat.

Cook bacon, stirring occasionally, until crisp, about 4 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Remove and discard all but 1 tablespoon drippings from pan. Reduce heat to medium and add onion. Cook until softened and translucent, stirring occasionally.

Add tomato paste, flour, mustard, 1 teaspoon salt and 1⁄2 teaspoon pepper.

Cook, stirring constantly, 1 minute. Remove from bottom of pan. Pour over short ribs. Add drained bacon, bay leaf and beef broth. Cover and cook on low 8 hours, or until meat is tender and falls off the bone.

Remove beef and skim fat from cooking liquid. Remove bay leaf and stir in parsley. Serve with mashed potatoes or egg noodles.

Tip: This recipe can be cooked ahead and refrigerated overnight.