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Short Rib Poutine Recipe
Short Rib Poutine Recipe photo by Taste of Home
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Short Rib Poutine Recipe

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This combines the hearty, spicy flavors of my beloved slow cooker short ribs with my all-time favorite comfort food: fries and gravy. With a little prep in the morning, it's just about ready when I come home from work (plus, the kitchen smells amazing!). —Erin DeWitt, Long Beach, California
TOTAL TIME: Prep: 45 min. Cook: 6 hours
MAKES:4 servings
TOTAL TIME: Prep: 45 min. Cook: 6 hours
MAKES: 4 servings

Ingredients

  • 1 pound well-trimmed boneless beef short ribs
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 medium onion, coarsely chopped
  • 4 garlic cloves, minced
  • 1-1/2 cups beef stock, divided
  • 1/4 cup Sriracha Asian hot chili sauce
  • 3 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon packed brown sugar
  • 3 cups frozen french-fried potatoes (about 11 ounces)
  • 1 cup cheese curds or 4 ounces white cheddar cheese, broken into small chunks

Nutritional Facts

1 serving: 560 calories, 31g fat (12g saturated fat), 80mg cholesterol, 1453mg sodium, 39g carbohydrate (15g sugars, 3g fiber), 28g protein.

Directions

  1. Toss short ribs with flour and pepper, shaking off excess; reserve remaining flour mixture. In a large skillet, heat oil over medium-high heat; brown ribs on all sides. Transfer to a 3-qt. slow cooker, reserving drippings.
  2. In same skillet, saute onion in drippings over medium heat until tender, 2-3 minutes. Add garlic; cook and stir 1 minute. Stir in 1 cup stock; bring to a boil, stirring to loosen browned bits from pan.
  3. In a small bowl, whisk reserved flour mixture, chili sauce, ketchup, Worcestershire sauce, brown sugar and remaining stock until smooth; stir into onion mixture. Pour over ribs.
  4. Cook, covered, on low until ribs are tender, 6-8 hours. Remove ribs; shred with two forks and keep warm. Skim fat from onion mixture; puree using an immersion blender. (Or, cool slightly and puree in a blender; return to slow cooker to heat through.)
  5. Cook potatoes according to package directions. Serve beef over potatoes; top with gravy and cheese Yield: 4 servings.
Originally published as Short Rib Poutine in Simple & Delicious December/January 2017

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.


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