New England Short Ribs - Cuisinart CSC-400 Cookbook

New England Short Ribs

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
Combine flour, salt and pepper. Coat short ribs with this mixture.
Heat oil in a Cuisinart
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
Cooker. Cover with onions, carrots, potatoes and turnips. Pour in stock. Cover
and cook on Low using Timer function, for  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.
Calories 771 (58% from fat) • carb. 26 • pro. 56 • fat 50g • sat. fat 20g
Makes 4 servings
12-inch skillet over medium high heat. Brown ribs and
®
Nutritional information per serving:
• chol. 106mg • sod. 588mg • calc. 87mg • fiber 6g
e
ntr É eS
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
& S
auceS
◆

40
Slow
®