Rival Smart-SetTM - Manuel (Page 30)

Hearty Beef Short Ribs
8 bone-in beef short ribs, about 6 pounds (or 8-12 boneless beef short
ribs, about 4 pounds)
2 tablespoons coarse salt
2 tablespoons freshly ground black pepper
2 tablespoons olive oil
4 carrots, cut into
1 / 4 -inch dices
4 celery stalks, cut into 1 / 4 -inch dices
2 large yellow onion, cut into 1 / 4 -inch dices
6 cloves of garlic, minced
2 / 3 cup red wine
2 / 3 cup crushed tomatoes
2 / 3 cup balsamic vinegar
3 bay leaves
1. Season each short rib with coarse salt and freshly ground black pepper and
coat with olive oil.
2. Heat 2 tablespoons olive oil in a large sauté pan. Sear short ribs until just
browned, in batches if necessary, about 2-3 minutes per side. Transfer to
stoneware.
3. Top meat with celery, carrots, onions, garlic, and bay leaves.
4. In a separate bowl, combine wine, crushed tomato, vinegar, salt, and pepper.
Stir to blend. Pour into stoneware.
5. Cover; cook on Low for 8-10 hours or on High for 5 7 hours, turning once or
twice, until meat is tender and easily falling from bone (or fork-tender if
using boneless).
6. Remove ribs from stoneware. Using an immersion blender (or traditional
blender), puree the sauce, leaving some chunkiness.
7. Pour sauce over ribs and serve.
Serves 6-8
Beef Ale Stew with Caramelized
Onions and Fennel
2 tablespoons unsalted butter
2 teaspoons dried Italian seasoning
1 teaspoon dried tarragon
1 pound thin-sliced yellow onion
2 cups fresh chopped fennel
2 pounds beef top round steak, sliced thin
1 pound white button mushrooms, halved
1 14-ounce can beef broth
1 14.5-ounce can diced roasted garlic tomatoes, undrained
1 teaspoon paprika
1 12-ounce bottle amber ale beer
1 tablespoon dark brown sugar
2 teaspoons beef & pork seasoning or rub
1 bay leaf
6 cups prepared white rice
1 / 4 cup fresh chopped Italian parsley
1. Place butter in stoneware and set to High until butter melts. Add Italian
seasoning, tarragon, onions, and fennel. Cover and cook on High for 15 to 20
minutes, until caramelized.
2. Add the beef slices, mushrooms, beef broth, tomatoes, paprika, amber ale
beer, brown sugar, seasoning or rub, and bay leaf. Cover; cook on High for 1
hour and then on Low for 5 to 6 hours.
3. Remove bay leaf. On a large platter, make a ring of white rice and fill the
center with beef stew. Top with fresh chopped Italian parsley.
Serves 6-8
E56 E57
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions. This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions. This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions. This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
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