New England Short Ribs – 4 Servings

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

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

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.