New England Short Ribs - Cuisinart PSC-350 Instruction Booklet

New England Short Ribs

½ cup unbleached all-purpose
flour
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
-½ pounds short ribs
 tablespoon vegetable oil
½ pound onions, peeled and cut
into ½-inch dice
Combine flour, salt and pepper. Coat short ribs with this mixture. Heat oil in a
Cuisinart ® -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  minute; stir and scrape up
all brown bits. Combine with carrots, potatoes and turnips. Coat short ribs with
horseradish. Place in the ceramic pot of the Cuisinart
onions, carrots, potatoes and turnips. Pour in stock. Cover and press the on/off
button to turn the unit on. Set time to 0 hours and press Low; slow cooker will
automatically switch to Warm when cooking time has elapsed. Strain pan juices 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
Nutritional information per serving:
• chol. 106mg • sod. 588mg • calc. 87mg • fiber 6g
e
ntr É eS
½ pound carrots, peeled and
halved lengthwise
½ pound new red potatoes, skin
on, cut into  to ½-inch cubes
¼ pound turnips, peeled and cut
into ½-inch dice
¼ cup prepared horseradish
½ cup beef stock
SlowCooker. Cover with
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& S
auceS