Manual Cuisinart MSC-800 Series (page 19 of 32) (English)

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Rib-Eye Roast

We love using a homemade rub, any store

bought one will do. You can even use salt,

pepper and fresh herbs.

Setting: Roast

Makes 12 to 15 servings

1 boneless rib-eye roast, tied

(about 4 pounds)

2 tablespoons olive oil

3 tablespoons steak and roast rub

(previous recipe)

1. Rub roast all over with the olive oil and the

rub. Place in a stainless steel mixing bowl

or a sealable plastic bag to marinate in the

refrigerator for at least 3 hours and up to

overnight.

2. Insert the roasting rack into the cooking

pot of the Cuisinart

Multicooker and put

the marinated roast on top. Set to Roast

at 425°F for 1½ hours. Check the roast

after 1 hour and 10 minutes – the internal

temperature should read 130°F for medium

rare. Let meat rest 10 to 15 minutes before

slicing.

*Note: If you have the time, we recommend

browning the ribeye prior to roasting. Do this

on Brown/Sauté at 400°F before roasting.

Nutritional information per serving

(based on 15 servings):

Calories 192 (27% from fat) • carb. 0g • pro. 33g

• fat 5g • sat. fat 2g • chol. 94mg • sod. 538mg

• calc. 10mg • fiber 0g

Guinness Braised

Short Ribs

A perfect, comforting dish for a cold

winter evening.

Settings: Brown/Sauté

Slow Cook

Makes 8 to 10 servings

12 beef short ribs (about 3 to 4 pounds

total)

2 teaspoons kosher salt, divided

¼ teaspoon freshly ground black

pepper

2 teaspoons extra virgin olive oil

1 medium onion, finely chopped

1 leek, white parts only, finely

chopped

2 medium carrots, finely chopped

1 celery stalk, finely chopped

4 garlic cloves, finely chopped

1 teaspoon dried thyme

24 ounces Guinness beer (two

12-ounce bottles)

2 tablespoons tomato paste

4 fresh parsley sprigs, chopped

1. Season the beef well on all sides with ½

teaspoon of the salt, and all the pepper.

2. Put the oil into the cooking pot of the

Cuisinart

Multicooker and set to Brown/

Sauté at 425°F. Once hot, add the short ribs

(may need to cook in two batches). Cook

for 5 to 6 minutes on each side, until very

nicely browned. Remove and reserve (repeat

with remaining if necessary). Carefully wipe

up most fat, leaving only about 2 teaspoons

behind.

3. Add the vegetables, thyme and remaining

salt to the pot and reduce the temperature

to 375°F. Cook until onion is translucent and

vegetables are slightly softened, about 3 to

5 minutes. Stir in the Guinness and simmer

to reduce slightly (about 3 to 5 minutes). Stir

in the tomato paste. Nestle the ribs and any

accumulated liquid into the vegetables. Be

sure liquid comes halfway up the ribs.

4. Cover and switch unit to Slow Cook on Low

for 10 hours.

When unit switches to keep warm, it is

recommended to degrease the top of the

liquid before serving. Either remove grease

with a ladle or blot with a fat mop or paper

towel.

6. Once ready to serve, stir in the chopped

parsley. Taste and adjust seasoning

accordingly.

Note: Should there be excessive grease in the

bottom of the pot after browning the short ribs

in Step 2, refer to the instructions on page 6 of

the instruction book for removal.

Nutritional information per serving

(based on 10 servings):

Calories 574 (80% from fat) • carb. 6g • pro. 4g

• fat 42g • sat. fat 22g • chol. 103mg • sod. 512mg

• calc. 32mg • fiber 1g

why are lights flashing once time and temp are set Submitted on 7-10-2022 at 15:57
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Cuisinart MSC-800 Series Manual

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