Short Rib Poutine is a delicious and indulgent twist on the classic Canadian dish. It combines the rich flavor of short ribs with the classic components of poutine.

Poutine originated in Quebec, Canada, in the late 1950s. There are several claims about who invented it and where, but it is widely recognized as a Quebecois specialty. Poutine is often enjoyed as a hearty comfort food and is popular in Canadian diners, fast-food places, and even gourmet restaurants — but now you can make it at home with farm fresh beef.

Short ribs are a flavorful and tender cut of beef that comes from the lower rib area of the cow, specifically from the plate and chuck sections. They are known for their rich, beefy flavor and succulent texture, making them a favorite for various cooking methods.

Ingredients

1 lb Home Ranch beef short ribs
1 tsp salt & 1 tsp pepper
1 tbsp butter
1 onion, chopped
3 cloves garlic, minced
1 1/2 tbsp tomato paste
1 can of lager or red ale beer
3-5 cups beef stock
French fries (fresh cut or frozen)
Fresh cheese curds

For the gravy:

2 tbsp butter
2 tbsp flour
2-4 cups braising liquid

Instructions

Preheat oven to 350°F & season ribs with salt and pepper. Melt a tablespoon of butter in a large dutch oven over medium-high heat. Sear each side of the ribs to form a crust. Remove & set aside.
Add onions & garlic to the pot and sauté for 3-5 minutes. Add tomato paste & stir into onions, caramelizing to the pan.
Add beer and gently scrape any cooked bits from the bottom of the pan. Add beef stock and return ribs to the pot. Ribs should be covered in the braising liquid, so add more beef stock if needed.
Set in oven and allow to braise for 3-4 hours. Ribs should fall off the bone and be very tender. Shred with a fork and spoon juices over the meat.
Make the gravy by melting butter in a large sauce pan over medium heat. Whisk in flour, and slowly whisk in braising juice. Stir and let gently simmer until it thickens.
Assemble by plating fries and layering with cheese curds, gravy, and shredded beef.