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Thanks for visiting Cookstr and thanks for your question. I have been trying to get a copy of the book that the beef recipe is from (Secrets of Slow Cooking by Liana Krissoff) to check out the amount of cayene but I haven't done so yet. My hunch is that given the amount of short ribs (3 1/2 pounds) and the other ingredients, that 1 teaspoon is the right amount. Maybe that's because I like heat :-) If you like dishes that are a little milder, I would start with 1/4 to 1/2 teaspoon cayenne and check the sauce about 2 hours into the cooking. You can add more cayenne at that point if you like. I hope to lay my hands on a copy of the book soon and will be in touch if, in fact, this is a typo.
All the best!