Short Rib Poutine Recipe

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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

Read Reviews
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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
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min. Cook: 6 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min. Cook: 6 hours

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

Directions

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.
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.
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.
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.)
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

Nutritional Facts

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

  • 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
  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

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Reviews forShort Rib Poutine

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MY REVIEW
curlylis85 User ID: 3166950 259027
Reviewed Jan. 2, 2017

"Our whole family loved this! The gravy definitely has a kick that was excellent with the fries and short ribs but powerful on its own :)"

MY REVIEW
browns19fan User ID: 919833 258441
Reviewed Dec. 21, 2016 Edited Feb. 20, 2017

"We loved this! I didn't notice that the recipe called for boneless short ribs, so it was a bit of extra work. I cut the recipe in half for the two of us and used two bone-in short ribs which weighed in at about a pound. I used mozzarella "pearls" instead of the cheddar curds and my husband gobbled it up. Since I'm very sensitive to spicy foods I cut the 2 tablespoons of Sriracha my half-sized recipe called for, to one. Next time I will cut it to about 1-1/2 teaspoons so that I can gobble right along with him.

Update: I forgot to specify that I used my 1.5-quart oval slow cooker for my half-sized version of this dish."

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