Specifications

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entrÉeS & SauceS
New England Short Ribs
½ cup (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
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
Makes 8 servings
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
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
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