Monday, January 28, 2013

New England Short Ribs (Crock Pot)

1/2 cup flour
1 teaspoon of salt
1/2 teaspoon of pepper
3 pounds of short ribs
1 tablespoon of canola oil
1/2 pound of peeled and diced onions
1/2 pound of peeled and halved carrots lengthwise
1/2 pound red potatoes, do not take skin off and cut into 1 to 1 1/2 inch cubes
1/4 pound turnips. peeled and diced
1/2 cup beef stock
1/2 cup prepared horseradish

mix flour, salt and pepper making sure to coat short ribs with this mixture.  Heat oil in Crock Pot set on medium heat.  Brown the ribs and transfer them to a plate, pour off any fat that may be left. Now slowly add onions and cook in crock post for 2-3 minutes, them combine with carrots, potatoes and turnips.  Coat the ribs with horseradish, place in cooker and mix together with the veggies, pour beef stock over entire mixture.  Cook for 10 hours on low.  Once done cooking and ready to serve, drain the juices and arrange on a large deep plate.


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