Entrees
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Makes 4 servings
null
Makes 4 servings
carb. 26
pro. 56
fat 50g
sat. fat 20g
chol. 106mg
sod. 588mg
calc. 87mg
fiber 6g
Ingredients
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
Preparation
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.
