Braised Short Rib Poutine Recipe


Braised Short Rib Poutine Recipe
Be sure to make this Braised Short Rib Poutine with fresh rosemary and white cheddar that is paired up with Fat Tire Beer!
For the Short Ribs:
  • 1 roughly chopped yellow onion
  • 2 roughly chopped stalks of celery
  • 2 roughly chopped carrots
  • 3 mashed cloves of garlic
  • 2 pounds of beef short ribs
  • 1 tablespoon of olive oil
  • 2 cups of red wine
  • 4 cups of beef stock
  • 15 sprigs of fresh thyme
  • 1 bay leaf
  • Kosher salt and fresh cracked pepper to taste
Fort the Potatoes:
  • 4 Idaho potatoes cut into wedges
  • 4 tablespoons of olive oil
  • 2 finely minced cloves of garlic
  • Kosher salt and fresh cracked pepper to taste
  • 25 to 30 fresh rosemary leaves
  • 2 cups of fresh shredded white cheddar
  1. Short Ribs: Season the short ribs on all sides with salt and pepper and place in a large dutch oven on high heat with 1 tablespoon of olive oil and caramelize on all sides. Once brown, remove the ribs from the dutch oven and add in the chopped onions, celery, carrots and mashed garlic and cook until golden brown. When brown add back in the short ribs along with the red wine, beef stock, fresh thyme, bay leaves and season very well with salt and pepper. Lastly, add the lid on to the dutch oven and place the whole pot in to the oven on 375° for 3 hours. Once cooked, remove the ribs and strain the liquid and reserve. Feel free to cook down the liquid even more until it becomes a demi glaze.
  2. Potatoes: In a bowl toss together potatoes, minced garlic, olive oil, salt and pepper until completely coated and spread them on out a sheet pan lined with parchment paper and roast in the oven on 425° for 15 to 20 minutes or until golden brown and cooked.
  3. To Plate: Place down a few of the roasted potato wedges and top off with chunks of the short ribs, along with a few ounces of the strained stock, a few rosemary leaves and a ¼ cup to a ½ cup of shredded white cheddar. Serve along side a cold Fat Tire beer.

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