Short Rib Poutine Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Preheat your oven to 300°F (150°C). Season the short ribs with salt and black pepper. In a Dutch oven, heat olive oil over medium-high heat. Brown the short ribs on all sides, then remove them from the pot.

2. 2

   Cook Aromatics

   In the same pot, add chopped onion and garlic. Sauté until the onion becomes translucent, about 5 minutes.

3. 3

   Braise the Ribs

   Return the short ribs to the pot and add the beef broth. Bring to a boil, cover with a lid, and transfer to the oven. Braise for 2-3 hours until the meat is tender and falls off the bone.

4. 4

   Prepare the Mushroom Demi

   In a skillet, melt butter over medium heat. Add the chopped mushrooms and sauté until they are golden brown. Add a bit of the braising liquid to the mushrooms to create a demi-glace, cooking until thickened.

5. 5

   Fry the Sage

   Heat vegetable oil in a pan. Dust the sage leaves in flour and fry until crispy. Drain on paper towels.

6. 6

   Cook the Fries

   In the same oil, cook the fries according to package directions or until golden brown if homemade. Drain on paper towels.

7. 7

   Assemble the Poutine

   On a plate, layer the fries, add the braised short rib, drizzle with mushroom demi, and top with cheese curds. Finish with crispy fried sage.