Do you live with a meat and potato guy? If you do, I’ll say no more just scroll on down to the recipe and feed that man! I, unfortunately, do not. He is meat and veggies all the way. But I can lure him over to the dark side if I include the word fries. Especially if they are drizzled in a tasty gravy and nestle in some melted cheese curds, a.k.a. poutine.
I am a fry snob. I won’t even ruin those babies with ketchup. So, I was hesitant to try poutine. But when in Rome. I had my first poutine encounter on a business trip to Quebec where it is pronounced “poo-tin.” My hosts were adamant that I had to try it at least once, so I caved. I am glad I did. It is not an everyday dish and I prefer it as a meal vs. a side as it fills you up, but I did leave with the recipe in hand.
It’s becoming one of my favorite comfort foods for those nights I’m craving a thick sweater and a hearty meal. Recently, however, it has caught the attention of top chefs who are adding their own twist and is showing up on fine-dining menus everywhere. Which is the true testament to its popularity.
I am not a chef, nor could I play one on TV, but I want in on the fun so today I bring you Slow Braised Short Rib Poutine. I feel like I should apologize to my Canadian friends for changing a dish that is already perfection, but I think they will forgive me once they taste this version.
Prepare the Short Ribs:
For the perfect dish you want to slow roast the ribs over a low heat. You will want to start this dish about four hours ahead of time in order to have it on the plate by dinner time.
Rub 2½ pounds of beef short ribs with olive oil. Season with salt and pepper. Add a drizzle of olive oil to a large skillet. Add the short ribs to the skillet and sear over medium-high heat on each side. Transfer the short ribs to a crock pot.
Dice 1 medium sweet onion and mince 2 cloves of garlic and add to the pot. Drizzle in more olive oil if needed. Sauté for 2 – 4 minutes releasing the fragrance from the garlic. Carefully pour in 1/4 cup dry red wine and stir with a wooden spoon pulling away all those delicious browned bits from the bottom of the pan.
Pour over the ribs in the crock pot adding 1 cup dry red wine, 1 (28-ounces) can undrained whole tomatoes, or if you have canned tomatoes use a quart, and 1 cup beef broth. Cook on high for 4 hours. Remove the meat, discarding the liquids, and let cool slightly. When cool enough to handle shredded the meat.
Prepare the fries:
I am going to prepare handcut fries, but feel free to use a package of frozen fries. Just please fry them. Bake fries may be a healthier version, but for the perfect fries you need to fry them. The name kinda says it all. As soon as you start the meat cooking turn your attention to the fries.
Cut 4 – 5 firm potatoes, like Idahos, into strips. Place them in a pot of cold, salted water. Cook until soft but not mushy. When you start to see small bubbles across the top of the water it’s done. Do not wait for a rolling boil this will overcome the potatoes.
Drain the potatoes. Spread in a single file over a baking sheet. If you need more room, place a wire rack over the baking sheet and spread another layer. Let them air dry in the refrigerator until 30 minutes before the meat is done. Then fry them in a fryer set on 325°F until a light crust forms on fries. Cover the rack with paper towels and spread fries on top. Refrigerate until cool and start the gravy.
👩🍳Tip: This is also the point where you can freeze an extra batch or two to pull from the freezer.
Prepare the Gravy:
The traditional poutine gravy is made with either chicken broth, beef broth, or a combine of the two. For this recipe I am going to use a red wine gravy to complement the beef ribs.
Melt 2 tablespoons butter in a small sauté pan over medium-low heat and add 2 cloves minced garlic. Sauté just until soften, about 1 minute. Sprinkle in 1 tablespoon flour and cook until slightly foamy, about another minute.
Pour in 1½ cups beef broth, whisking constantly. Season with salt and pepper. Bring to a gentle simmer until the gravy begins to thicken.
Whisk in ½ cup dry red wine and simmer until thickens slightly. Keep warm while you finish the fries and shredded the beef.
Increase the fryer to 385°F and return the fries. Cook a few minutes just until golden brown. Drain on paper towels. Season with salt and pepper, to taste. Divide the fries between four serving bowls.
Assemble the Poutine :
Add a small amount of gravy to each of the bowls and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries. Sprinkle with blue cheese crumbles.
Top with the braised short ribs and garnish with chopped chives. Serve immediately.
- 2½ pounds beef short ribs
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 1¼ cups dry red wine, divided
- 1 (28-ouncecan whole tomatoes
- 1 cup beef broth
- 4 – 5 firm potatoes, cut into strips
- 4 ounces blue cheese, crumbled
- 2 tablespoons butter
- 2 cloves small garlic finely minced
- 1 tablespoon flour
- 1½ cups beef broth
- 1/2 cup dry red wine
- Olive oil, for cooking
- Salt and pepper, to taste
- Chopped chives, for garnish
Brush the oil over the short ribs and season with salt and pepper.
Place in a hot large skillet and sear all sides to a crusty brown. Transfer to a crock pot.
Add the onion and garlic to the juices left in the skillet and sauté for 2 – 3 minutes, or until the onion is tender. Add 1/4 cup wine and stir pulling the browned bits and pieces into the sauce. When wine has reduced to half pour the mixture over the ribs in the crockpot.
Add the rest of the wine, tomatoes, and broth and cook on high for 4 hours.
When done cooking take the meat out of pot and shred. Discard the rest.
Fry the potatoes in hot oil until a golden, crisp, brown. Keep warm until ready to use.
Melt the butter in a small sauté pan over medium-low heat and add the minced garlic. Sauté the garlic in the butter for only a minute or so, just to soften it.
Sprinkle in the flour and cook until it gets slightly foamy, about another minute. Pour in the beef stock, whisking constantly. Add the salt, pepper and thyme. Bring to a gentle simmer until the gravy begins to thicken.
Whisk in 1/2 cup dry red wine and simmer very slowly until the gravy reaches a thin, sauce-like consistency. Hold warm in a double boiler while the steaks and fries are being prepared.
Add the fries to a serving bowl. Spoon in some of the gravy a little at a time until fries are nicely coated. Sprinkle with the blue cheese and top with the shredded beef ribs. Garnish with chopped chives.