Short Rib Poutine

This classic Canadian dish, is turned on its head with the addition of Pretzilla Bites. Tender braised beef short ribs in their own natural gravy are served over toasted Pretzilla Bites, topped with fresh Wisconsin cheese curds, crispy potato straws, and fresh parsley.

Prep Time: 35 minutes
Cook Time: 2 hours 20 minutes
Serves: 4 Servings

Ingredients

Short Ribs:

3 pounds Bone-in Beef Short Ribs
to taste Salt and Pepper
½ cup All-Purpose Flour
2 Tbsp. Olive Oil
¾ cup Large Diced Onion
¾ cup Large Diced Carrot
¾ cup Large Diced Celery
2 cups Beef Broth

Potato Straws:

1 quart Vegetable Oil
1 cup Peeled, Julienne Cut Potatoes

Poutine:

24 each Pretzilla Bites, Cut in Half
1 cup Cheese Curds
2 tsp. Chopped Parsley

Preparation

SHORT RIBS:
Preheat oven to 350°F
Season short ribs with salt and pepper and dust with flour.
Heat oil in a Dutch oven over medium-high heat.
Sear short ribs 1-2 minutes per side or until deep golden brown on all sides.
Remove short ribs to a holding plate and set aside.
Add onion, carrot, and celery and cook about 2-4 minutes or until lightly browned
Add broth and scrape the browned bits from bottom of the Dutch oven with a wooden spoon.
Return short ribs to the Dutch oven, cover with lid, and place in the oven for 2 hours or until beef is fully cooked and tender.
Remove short ribs from Dutch oven to a plate and set aside. Discard vegetables, and strain liquid into a fat separator.
Add fat back to Dutch oven over medium heat, whisk in flour, and cook 2-3 minutes or until flour just starts to color.
Add cooking liquid while whisking until all liquid is added and mixture is smooth. Bring to a simmer 2-3 minutes to thicken. Season with salt and pepper to taste. Keep warm.
POTATO STRAWS:
Heat vegetable oil to 350°F in a deep fryer or medium sauce pan.
Pat potato sticks dry, place into hot oil, and cook 2-4 minutes until golden brown and crisp.
Remove to a paper towel lined plate and season with salt and pepper and reserve.
POUTINE:
Arrange Pretzilla Bites on a baking sheet and place in oven 5-7 minutes or until toasted and set aside.
When short ribs are cool enough to handle, remove meat from the bone and pull into large shreds.
Divide toasted Pretzilla Bites among 4 small gratin dishes and top each with ½ cup short rib meat followed by ¼ cup cheese curds.
Ladle 3 ounces hot gravy on top of cheese curds in each dish.
Top off the dish with crispy potato straws and chopped parsley.

Chef's Tip

Substitute boneless skinless chicken thighs for the short ribs and tomato sauce for the beef stock and shorten the cooking time to 40 minutes for a different poutine experience.

https://pretzilla.com/recipes/short-rib-poutine/