She Strengthens

Savoring the Flavors of Quebec: A Rich Short Rib Gravy Poutine Recipe

A Hearty Dish Worth the Wait

Imagine a dish that combines the crispiest French fries, smothered in a rich, slow-cooked short rib gravy, and topped with creamy cheese curds. This Quebec-inspired poutine recipe is a game-changer, but be prepared to invest some time and effort – it’s worth it!

Plan Ahead for Success

To make the most of this recipe, prepare the gravy ahead of time and store it in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. This will allow you to focus on assembling the dish when you’re ready to serve.

Short Rib Gravy: The Star of the Show

Ingredients:

• 3 tablespoons olive oil
• 3 pounds bone-in beef short ribs
• Kosher salt
• Freshly ground black pepper
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 3 tablespoons tomato paste
• 2 cups brown ale or lager beer
• 3 1/2 cups low-sodium chicken broth, plus up to 1/2 cup more as needed
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour

Assembling the Poutine

Ingredients:

• 1 1/2 recipes freshly made French Fries
• 8 ounces cheese curds or shredded cheddar

Instructions:

1. Braising the Short Ribs: Heat the oven to 350°F and arrange a rack in the lower third. Add the olive oil to a Dutch oven or heavy saucepan with a tight-fitting lid over high heat. Season the ribs with salt and pepper, then sear until deep brown all over, about 15 minutes total. Transfer to a platter and set aside.
2. Soften the Onion: Reduce the heat to medium and add the onion to the Dutch oven. Season with a pinch of salt and cook until browned and softened, about 8 minutes.
3. Add Aromatics and Liquid: Stir in the garlic and tomato paste, then add the ale, 2 cups of the chicken broth, and the thyme and rosemary sprigs. Scrape the bottom of the pan to dislodge any browned bits, bring to a boil, and add back the short ribs. Cover with aluminum foil and the lid, then place in the oven. Braise until the meat is very tender, about 3 hours.
4. Make the Roux: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook, stirring with a wooden spoon, for 2 minutes to cook off the taste of raw flour. Remove the saucepan from the heat and set aside.
5. Thicken the Gravy: When the short ribs are done, use a slotted spoon to transfer the meat to a platter. Remove the herb sprigs and discard them. With a large metal spoon, skim some of the fat from the top of the braising liquid. Return the Dutch oven to the stovetop over medium heat, add the remaining 1 1/2 cups of chicken broth, and bring to a gentle simmer. Whisk in the reserved roux a little at a time until the braising liquid thickens into a gravy.
6. Shred the Meat and Season: Remove the bones from the short ribs along with excess fat and gristle, and shred the meat into small, bite-size pieces. Add the meat to the gravy. Season with pepper, taste, and add more salt if needed.
7. Assemble and Serve: Pile freshly made French fries in individual serving bowls. Sprinkle with cheese curds and top with as much gravy as you like. Serve right away with beer or red wine.

The Reward

After investing time and effort into this recipe, you’ll be rewarded with a rich, flavorful short rib gravy poutine that’s sure to impress your friends and family. So go ahead, take the time to make it, and savor every bite!