Entrees
New England Short Ribs
Makes 8 servings
New England Short Ribs
Makes 8 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
carb. 26
pro. 56
fat 50g
sat. fat 20g
chol. 106mg
sod. 588mg
calc. 87mg
fiber 6g
Ingredients
- ½cup unbleached, all-purpose flour
- 1teaspoon kosher salt
- ½teaspoon freshly ground pepper
- 4-4½ pounds short ribs
- 1tablespoon vegetable oil
- 1pound onions, peeled and cut into ½-inch dice
- 1pound carrots, peeled and halved lengthwise
- 1pound new red potatoes, skin on, cut into 1 to 1½-inch cubes
- ½pound turnips, peeled and cut into ½-inch dice
- ½cup prepared horseradish
- 1cup 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® 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.
