Short Rib Poutine
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
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1Toss 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.
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2In 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.
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3In 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.
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4Cook, 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 mixture using an immersion blender. (Or cool slightly and puree in a blender; return to slow cooker to heat through.)
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5Cook potatoes according to package directions. Serve beef over potatoes; top with gravy and cheese curds.
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