Short Rib Poutine

  • 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
  1. Toss 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.
  2. In 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.
  3. In 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.
  4. Cook, covered, on low until ribs are tender, 6-8 hours. Remove ribs; shred with two forks and keep warm. Skim fat from onion mixture; puree using an immersion blender. (Or, cool slightly and puree in a blender; return to slow cooker to heat through.)

for full instructions you can go to :