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
Watch How to Make Short Rib Poutine
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
- 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.
- 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.
- 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.
- Cook, 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.)
- Cook potatoes according to package directions. Serve beef over potatoes; top with gravy and cheese curds.
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