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entrÉeS & SauceS
New England Short Ribs
½ cup unbleached, all-purpose
flour
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
4-4½ pounds short ribs
1 tablespoon vegetable oil
1 pound onions, peeled and cut
into ½-inch dice
1 pound carrots, peeled and
halved lengthwise
1 pound new red potatoes, skin
on, cut into 1 to 1½-inch cubes
½ pound turnips, peeled and cut
into ½-inch dice
½ cup prepared horseradish
1 cup beef stock
Makes 8 servings
Combine flour, salt and pepper. Coat short ribs with this mixture. Heat oil in a
Cuisinart
®
12-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 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
®
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 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.
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