Boneless Short Rib Poutine

March 24, 2015

Instructions

In a large skillet, heat cooking oil over medium heat. Pat the short ribs dry with a paper towel and season with salt and pepper. Place them in the skillet and sear for about 5 minutes on each side.
Turn off the heat and place the onions and short ribs into a slow cooker. Pour in the beer and beef broth and turn the slow cooker on to low heat for 5 hours.
Once cooked, remove the short ribs and place on a plate to shred with a fork.
Prepare the gravy by heating the butter over medium high heat. Once melted, add the flour and cook until slightly brown in color. Slowly pour in the beef broth, Worcestershire, and add the salt and black pepper. Whisk constantly until thickened, about 8-10 minutes.
Assemble the poutine by plating a large handful of hot and crispy french fries, followed by shredded short ribs, cheese curds and spoonfuls of gravy.

Where to pick up the ingredients

Joe’s Butcher Shop and Fish Market proudly offers metro Indianapolis the finest selection of farm fresh beef, veal, lamb, pork, homemade sausages, chicken and the freshest and highest quality seafood. Don’t forget to check out the deli area for seasonal homemade gourmet side dishes, and exceptional Boar’s Head brand deli meats.

They also offer a wide variety of fresh artisan baked bread, unique sauces, breading, marinades and a hand selected group of boutique wines to compliment your meals. Stop by the shop and speak with our friendly, highly trained staff today! For more information visit their website joesbutchershop.com.

*Recipe created by Sara Croft of Solid Gold Eats exclusively for Joe’s Butcher Shop and Fish Market

 

Ingredients

  • FOR THE SHORT RIBS
  • 1 tablespoon cooking oil
  • 2 large boneless short ribs, about 1 ½ pounds
  • 2 large onions
  • 1 12-ounce bottle of beer
  • 2 cups beef broth
  • Cheese curds
  • Crispy french fries
  • FOR THE GRAVY
  • 4 tablespoons butter
  • ¼ cup flour
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
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