Short Rib Putine Recipe
shredded mozzarella, hand-cut french truffle fries
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Ingredients
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Short Ribs & Sauce
Truffle Fries
Assembly & Cheese
Garnish (optional)
Method
Short Ribs & Sauce
- 1
Prepare and sear short ribs
Preheat oven to 325°F (160°C). Pat short ribs dry and season all over with 2 tsp kosher salt and 1 tsp black pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear short ribs in batches, 3–4 minutes per side, until deeply browned on all sides. Transfer browned ribs to a plate.
- 2
Sauté aromatics
Reduce heat to medium. Add the chopped onion (1 cup), diced carrot (1 cup) and diced celery (2 tbsp) to the pot. Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6–8 minutes. Add minced garlic (3 cloves) and cook 30–45 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes until it darkens slightly.
- 3
Deglaze and braise
Pour in 1 cup red wine to deglaze, scraping up browned bits from the bottom. Let wine reduce by half, about 3–4 minutes. Return short ribs to the pot. Add 3 cups beef stock, 1 tablespoon Worcestershire sauce, 2 thyme sprigs, 2 bay leaves and 1 teaspoon brown sugar. The liquid should come about two-thirds up the ribs. Bring to a gentle simmer on the stove.
- 4
- 5
Shred and reduce sauce
Remove ribs from the braising liquid. When cool enough to handle, remove meat from bones and shred with two forks. Strain the braising liquid through a fine mesh sieve into a saucepan, discarding solids. Skim fat from the surface, then simmer the liquid over medium-high heat until reduced to about 1 cup and slightly syrupy, about 10–15 minutes. Taste and adjust seasoning with salt and pepper. Stir shredded short rib into some of the reduced sauce to coat (reserve remaining jus for assembly).
Truffle Fries
- 6
Prep potatoes
Wash and peel the russet potatoes if desired. Cut into hand-cut fries roughly 1/2" x 1/2" x 3". Place cut fries in a large bowl of cold water and refrigerate for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with clean kitchen towels.
- 7
First fry (blanch)
Heat neutral oil in a heavy-bottomed pot or deep-fryer to 300°F (150°C). Working in batches, fry the dried potatoes for 3–4 minutes until softened and pale — do not brown. Remove with a slotted spoon and drain on paper towels.
- 8
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches until golden brown and crisp, about 2–3 minutes per batch. Drain on a wire rack or paper towels. While hot, toss fries with 1 teaspoon fine sea salt, 1 teaspoon freshly ground black pepper, 1 teaspoon truffle oil, and 1 tablespoon chopped parsley. Toss gently to coat.
Assembly & Cheese
- 9
Assemble poutine
Portion fries onto 4 individual plates or one large serving platter. Evenly distribute the shredded mozzarella (2 cups) over the hot fries so it begins to melt. Spoon generous portions of shredded short rib on top of the cheese-covered fries.
- 10
Finish with jus and garnish
Ladle the remaining hot reduced short rib jus (about 1 cup) evenly over each portion so the cheese melts fully and the dish is saucy. Finish with optional microgreens or chopped chives (2 tbsp) for brightness. Serve immediately while hot and saucy.