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6
New England Short Ribs
◆
40
entrÉeS & SauceS
½ cup all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
2–2½ pounds short ribs
1 tablespoon vegetable oil
½ pound onions, peeled and cut
into ½-inch dice
½ pound carrots, peeled and
halved lengthwise
½ pound new red potatoes, skin
on, cut into 1 to 1½-inch cubes
¼ pound turnips, peeled and cut
into ½-inch dice
¼ cup prepared horseradish
½ cup beef stock
Makes 4 servings
Combine flour, salt and pepper. Coat short ribs with this mixture.
Heat oil in a Cuisinart
®
12-inch skillet over medium high heat. Brown ribs and
transfer them to a plate to cool a bit. Pour off fat, add onions and cook 1 minute;
stir and scrape up all brown bits. Combine with carrots, potatoes, turnips.
Coat short ribs with horseradish. Place in the ceramic pot of the Cuisinart
®
Slow
Cooker. Cover with onions, carrots, potatoes and turnips. Pour in stock. Cover
and cook on Low using Timer function, for 6 hours – Slow Cooker will automati-
cally switch to Warm until ready to serve. Strain pan juices to remove fat, or use
a fat mop to remove fat.
Nutritional information per serving:
Calories 771 (58% from fat) • carb. 26 • pro. 56 • fat 50g • sat. fat 20g
• chol. 106mg • sod. 588mg • calc. 87mg • fiber 6g
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