Short Rib Poutine

Ingredients

• Beef, rib

  Shortribs, separable lean and fat, choice, raw

  1 lb or 454g

• Wheat flour

  Whole-grain

  3 tbsp or 23g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Beef stock

  Soup, home-prepared

  1 ½ cup or 360g

• Chili sauce

  Peppers, hot, immature green, canned

  ¼ cup or 61g

• Ketchup

  Low sodium

  3 tbsp or 45g

• Worcestershire sauce

  2 tbsp or 34g

• Brown sugar

  1 tbsp or 9g

• Potato

  Flesh and skin, raw

  3 cup, diced or 450g

• Cheddar cheese

  1 cup, melted or 244g

Directions

1. 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 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.
2. Recipe by: Taste of Home (source: https://www.tasteofhome.com/recipes/short-rib-poutine/print/)

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• Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes