Tag Archives: Short ribs

Braised Short Rib Poutine

This may have a hoighty-toighty, fancy name but it’s just a big ol bowl of delicious cheesy, brown gravy fries!  This comfort food is soooo good on a cold day, while watching a fantastic football game or even after a late night.  The Dutch oven does most of the work for you, and if you’re not into it, go ahead and buy a bag of frozen fries.  I won’t tell ūüėČ

The Starting Lineup

  • 2lbs Short Ribs (1/2 boneless, 1/2 bone in)
  • Potatoes, french fry cut and soaked a couple hours to overnight
  • 1/2 yellow onion, diced
  • 1 shallot, finely minced
  • 1 clove garlic, finely minced
  • 1 Tbsp  
  •  1 Tbsp tomato paste
  • 2-3 cups beef broth/stock (to cover about 3/4th way up the short ribs), water can also be substituted 
  • 1/2 stout beer (drink the rest ūüėČ)
  • 3 Tbsp butter
  • 3 Tbsp flour
  • Cheese curds (Wisconsin’s finest ūüėČ 
  • Kosher salt & ground pepper
  • Extra virgin olive oil (for ribs)
  • Canola oil (for potatoes)
  • Parsely garnish (optional)   

Begin this recipe for scrubbing the potatoes and carefully cutting into strips a la French Fry!  Put the cut up fries into a large bowl of cold water.  Once you have finished cutting all of the potatoes, I like to carefully pour out that starchy water (hold on to those potatoes now) and refill.  Cover and refridgerate for at least an hour or two or even overnight.  This helps to pull out the starch resulting in a crispier fry!  Mmmm….. 

   On to the short ribs.  Season the ribs liberally with kosher salt and pepper and have a large pot/dutch oven warming a couple of Tbsp’s of extra virgin olive oil to medium-high heat.  Place 3-4 short ribs at a time into the hot pot and sear each side.  Set the seared ribs aside once finished. 

     In that same pot that you seared the short ribs in (now turn down to medium), add in the onion & shallot and saut√© till translucent (about 5 minutes).  Next add in the minced garlic, worcestershire and the tomato paste (cook for just about a minute, till fragrant). 

  

  


 Now we’ll pour in half of the beer (make sure to finish the rest, “waste not, want not”..or something like that).  When the beer is added you’ll hear quite the sizzle sound, and with a wooden spoon scrape up any brown bits on the bottom on the pot from the seared and saut√©ed ingredients.

Next, pour in the beef stock/or water along with a hefty pinch of salt & pepper.  Turn the heat down to low and add back in the seared short ribs and any juices that the short ribs gave off in their set aside dish.  Cover the dutch oven and let it do its thing for about 3 hours.  Those ribs will be fall apart tender and falling off the bone, literally. 

 

Once the time has come, remove the short ribs again and set aside.

Here you’ll also bring a seperate saute pan to medium to melt the butter.  Once melted, slowly add in the flour while constantly whisking to make a roux.  Once that flour taste has cooked out, whisk the roux directly into the ribs braising liquid (dutch oven), until it thickens to a gravy, whisking occasionally.  It’ll happen, just give it a few minutes. 

       By now the short ribs should have cooled down enough to handle.  Pull off the bones, remove as much fat as possible and shred.  Add the now shredded meat directly into the dutch oven gravy.  Lord have mercy! 

   While those flavors are melding together and the gravy is thickening up, we’ll finish the French fries.

Take the soaking potatoes out of the ‘fridge and drain that starch water.  Place the cut up fries onto a towel and pat dry as much as possible.  Water drenched foods and hot oil do NOT mix. Never ever.

Bring the canola oil up to heat 375 degrees (I used my deep fryer), and add the fries in batches cooking for about 4-5 minutes.  Transfer to a paper towel lined plate and turn up the heat to 425 degrees.  Again, in small batches add the fries to cook for another 3-4 minutes and transfer to a large bowl and toss with a pinch of salt. 

 Assembly time!!  Your stomach is growling isn’t it??  Place a good amount of those hot, crisp fries onto a plate and ladle that hot, short rib gravy right over top.  Sprinkle on a handful of those delightful, squeaky cheese curds and grab a fork, dinner is served!! 

 

Short Rib Ragu

The aroma in your home is worth this. ¬†This isn’t your store brand ‘Ragu’, this is ¬†an authentic meat based sauce where the tomatoes take a back seat to the delicious braised meat. ¬†In layman’s terms, this is fancy Italian food.

The Starting Lineup

  • 3lbs beef short ribs¬†
  • 1 lb noodles
  • 5 Roma tomatoes, quartered
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 cups beef broth, low-sodium
  • 1 cup red wine, I.e. Cabernet Sauvignon¬†
  • 3 Tbsp Dijon mustard
  • Italian flat leaf parsley¬†
  • Parmesan cheese
  • Kosher salt & pepper
  • EVOO¬†¬†¬†¬†

Preheat your oven to 350 degrees. Start this dish by liberally seasoning your short ribs with kosher salt & pepper. I say do much more than you think you need.  Pour a few tbsps worth of EVOO into a heavy bottomed pan (I prefer my enameled Lodge cast iron for this, cleans up easy).

Heat that EVOO up to a med high temp and then add in your short ribs, searing all sides a couple of minutes.  This should take about 10 minutes, set your short ribs aside, but leave that now flavored oil and brown bits in the bottom of your pan.

  

In that same pot, with allll that brown goodness and flavor, add in your onion.  Sweat those down for 2 minutes and then add in your garlic.  Cook for 1 more minute.

 Add in your quartered tomatoes, cup of red wine and Dijon mustard.  Bring up to a boil while scraping up the brown bits on bottom of pan with a wooden spoon.  Place your short ribs back in your pan along with the beef stock.

Turn your oven down to 300 degrees, cover your pot and pop in the preheated oven for 3 1/2 hours.  I suggest going out & about, so when you return home you really get a whiff of this delicious delight!

When the braising meat is almost done, start your pasta according to package directions. ¬†I usually undercook my noodles by about 2 minutes, they’ll finish cooking in your sauce. ¬†*Keep your left over pasta water on hand in case your sauce needs thinned.

After the time is up, take your covered pot out of the oven and carefully remove the short ribs. They will be fall apart tender.  Shred.

Ladle the remaining vegetable, wine broth into a food processer and pulse till smooth.

Return both the short ribs and the puréed sauce to your pot, add in your noodles. (If needed, ladle in a bit of your reserved pasta water to thin).  Cover and allow flavors to meld.

Meanwhile, chop up some parsley and shred your parmesan cheese.

Scoop a large serving into a bowl, garnish and enjoy!! ¬†Serve with some crusty bread and the rest of your red wine! ūüć∑

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