Rib-Eye Roast; Guinness Braised Short Ribs - Cuisinart MSC-800 Series Instruction Booklet

Rib-Eye Roast

We love using a homemade rub, any store
bought one will do. You can even use salt,
pepper and fresh herbs.
Setting: Roast
Makes 12 to 15 servings
1 boneless rib-eye roast, tied
(about 4 pounds)
2 tablespoons olive oil
3 tablespoons steak and roast rub
(previous recipe)
1. Rub roast all over with the olive oil and the
rub. Place in a stainless steel mixing bowl
or a sealable plastic bag to marinate in the
refrigerator for at least 3 hours and up to
overnight.
2. Insert the roasting rack into the cooking
pot of the Cuisinart
the marinated roast on top. Set to Roast
at 425°F for 1½ hours. Check the roast
after 1 hour and 10 minutes – the internal
temperature should read 130°F for medium
rare. Let meat rest 10 to 15 minutes before
slicing.
*Note: If you have the time, we recommend
browning the ribeye prior to roasting. Do this
on Brown/Sauté at 400°F before roasting.
Nutritional information per serving
(based on 15 servings):
Calories 192 (27% from fat) • carb. 0g • pro. 33g
• fat 5g • sat. fat 2g • chol. 94mg • sod. 538mg
• calc. 10mg • fiber 0g
Guinness Braised
Short Ribs
A perfect, comforting dish for a cold
winter evening.
Settings: Brown/Sauté
Slow Cook
Makes 8 to 10 servings
12 beef short ribs (about 3 to 4 pounds
total)
2 teaspoons kosher salt, divided
¼ teaspoon freshly ground black
pepper
2 teaspoons extra virgin olive oil
Multicooker and put
®
1 medium onion, finely chopped
1 leek, white parts only, finely
chopped
2 medium carrots, finely chopped
1 celery stalk, finely chopped
4 garlic cloves, finely chopped
1 teaspoon dried thyme
24 ounces Guinness beer (two
12-ounce bottles)
2 tablespoons tomato paste
4 fresh parsley sprigs, chopped
1. Season the beef well on all sides with ½
teaspoon of the salt, and all the pepper.
2. Put the oil into the cooking pot of the
Cuisinart Multicooker and set to Brown/
®
Sauté at 425°F. Once hot, add the short ribs
(may need to cook in two batches). Cook
for 5 to 6 minutes on each side, until very
nicely browned. Remove and reserve (repeat
with remaining if necessary). Carefully wipe
up most fat, leaving only about 2 teaspoons
behind.
3. Add the vegetables, thyme and remaining
salt to the pot and reduce the temperature
to 375°F. Cook until onion is translucent and
vegetables are slightly softened, about 3 to
5 minutes. Stir in the Guinness and simmer
to reduce slightly (about 3 to 5 minutes). Stir
in the tomato paste. Nestle the ribs and any
accumulated liquid into the vegetables. Be
sure liquid comes halfway up the ribs.
4. Cover and switch unit to Slow Cook on Low
for 10 hours.
5. When unit switches to keep warm, it is
recommended to degrease the top of the
liquid before serving. Either remove grease
with a ladle or blot with a fat mop or paper
towel.
6. Once ready to serve, stir in the chopped
parsley. Taste and adjust seasoning
accordingly.
Note: Should there be excessive grease in the
bottom of the pot after browning the short ribs
in Step 2, refer to the instructions on page 6 of
the instruction book for removal.
Nutritional information per serving
(based on 10 servings):
Calories 574 (80% from fat) • carb. 6g • pro. 4g
• fat 42g • sat. fat 22g • chol. 103mg • sod. 512mg
• calc. 32mg • fiber 1g
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