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

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.