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New England Short Ribs


½ cup unbleached, all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
2–2½ pounds short ribs
1 tablespoon vegetable oil
½ pound onions, peeled and cut into ½-inch dice
½ pound carrots, peeled and halved lengthwise
½ pound new red potatoes, skin on, cut into 1- to 1½-inch cubes
¼ pound turnips, peeled and cut into ½-inch dice
¼ cup prepared horseradish
½ cup beef stock


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® SlowCooker. 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 10 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.

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Makes 4 servings

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

This recipe can be prepared using the following Cuisinart® products:
3.5 Quart Programmable Slow Cooker

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