Cuisinart PSC-650 - Manual (Page 42)

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New England Short Ribs
½ cup unbleached, all-purpose
flour
teaspoon kosher salt
½ teaspoon freshly ground pepper
-½ pounds short ribs
tablespoon vegetable oil
pound onions, peeled and cut
into ½-inch dice
pound carrots, peeled and
halved lengthwise
pound new red potatoes, skin
on, cut into to ½-inch cubes
½ pound turnips, peeled and cut
into ½-inch dice
½ cup prepared horseradish
cup beef stock
Makes 8 servings
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
® Slow 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 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.
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