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Short Rib Poutine

Name: Short Rib Poutine
Prep time: 45 min
Cook time: 6 h
Total time: 6 h 45 min
Yield: 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 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

This dish 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!). If you are sensitive to spice, reduce the amount of Sriracha chili sauce. —Erin DeWitt, Long Beach, California

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 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 2 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 curds.

Not sure which brand of frozen french fries to buy? Check out the brands our editors and the Taste of Home Test Kitchen recommend.

Nutrition Facts

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

Reviews

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Average Rating:

kcrenee
Jan 7, 2020
amazing everyone i make it for loves it!
curlylis85
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 :)
browns19fan
Dec 21, 2016
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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