Be sure to make this Braised Short Rib Poutine with fresh rosemary and white cheddar that is paired up with Fat Tire Beer!
Ingredients
For the Short Ribs:
1roughly chopped yellow onion
2roughly chopped stalks of celery
2roughly chopped carrots
3mashed cloves of garlic
2poundsof beef short ribs
1tablespoonof olive oil
2cupsof red wine
4cupsof beef stock
15sprigs of fresh thyme
1bay leaf
Kosher salt and fresh cracked pepper to taste
Fort the Potatoes:
4Idaho potatoes cut into wedges
4tablespoonsof olive oil
2finely minced cloves of garlic
Kosher salt and fresh cracked pepper to taste
25 to 30fresh rosemary leaves
2cupsof fresh shredded white cheddar
Instructions
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.
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.
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 1/4 cup to a 1/2 cup of shredded white cheddar. Serve along side a cold Fat Tire beer.