New England Short Ribs - Cuisinart PSC-650C Instruction Booklet

New England Short Ribs

½ c up (125 ml) unbleached,
all-purpose flour
1 teaspoon (5 ml) kosher salt
½ teaspoon (2 ml) freshly
ground pepper
4-4½ pounds (1.8 - 2 kg) short ribs
1 tablespoon (15 ml) vegetable oil
1 pound (454 g) onions, peeled and
cut into ½-inch dice
Combine flour, salt and pepper. Coat short ribs with this mixture. Heat oil in a
Cuisinart 12-inch (30 cm) skillet over medium-high heat. Brown ribs and transfer
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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 and 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
press the On/Off button to turn the unit on. Set time to 6 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 8 servings
Nutritional information per serving:
• chol. 106mg • sod. 588mg • calc. 87mg • fiber 6g
e
ntr É eS
1 pound (454 g) carrots, peeled and
halved lengthwise
1 pound (454 g) new red potatoes,
skin on, cut into 1 to 1½-inch
(2.5 - 3.75 cm) cubes
½ pound (227 g) turnips, peeled and cut
into ½-inch (1.25 cm) dice
½ cup (250 ml) prepared horseradish
1 cup (125 ml) beef stock
& S
auceS
6 
7
Slow
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