Short Rib Poutine (Part 1)
I have a few Canadian friends and they told me when they wake up, they get out of bed, shave, shower, get dressed, and eat a plate of fries with cheese curds and gravy, it's called their regular morning poutine 🤣
I also heard they're afraid of the dark 😂
Anyway...here's a long way to make a Short Rib Poutine 😆
The fries I like to rinse and soak in cold water overnight, this is the best way to make crispy fries. While those were chillin I also let the beef dry brine over night with a salt and pepper rub.
The next day...cover the bottom of a pan with some onion and garlic, set the beef on top, add stock, and let it simmer until it's fork tender, it'll take a few hours.
About halfway through cooking the beef prep the fries so they can dry before frying. Remove from the water, pat dry, and give them a shake in cornstartch w/ SPPOG then let them sit on a rack to dry out. You'll notice the cornstarch coating starting to look sorta wet instead of powdery white, that's when you know it's stuck and won't fall off when it hits the oil. Fry for 3-5 minutes until golden brown, rack them to drain off excess oil and cool a bit then fry again for another 3-5 minutes to get that extra crisp.
At some point the beef will be done so don't eat all the fries while snacking 😅 set the meat aside and strain the liquid into a small pot. Over low-medium heat whisk in some flour to thicken to your liking, salt and pepper to taste, and give it a 2nd strain to get out any chunks.
I know usually poutine is a big ol messy pile, but then the fries on the bottom can get too soggy so I put the fries around the beef, dropped some curds, then gravy, and a sprinkle of scallions & parsley for color. Dig in while it's still hot!
I left out the pics of the separate pan but I didn't forget my dogs 😆 they got some plain braised short rib over sweet potatoes and carrots with celery 😁 Happy Dog Day!
Poutine is a beloved Canadian dish renowned for its hearty combination of crispy fries, cheese curds, and savory gravy. While the classic version stays true to these core ingredients, variations like the Short Rib Poutine add layers of complexity and richness that elevate the dish to a gourmet level. One of the secret techniques to achieving perfect fries for poutine is soaking them in cold water overnight. This removes excess starch and prevents them from sticking together during frying, resulting in fries that are golden and irresistibly crispy. After soaking, drying the fries completely is essential before tossing them in cornstarch mixed with seasoning (SPPOG – salt, pepper, paprika, onion powder, garlic powder) to create a light coating that crisps up flawlessly when fried twice. Braised short ribs introduce a tender, flavorful meat component that pairs beautifully with the classic elements of poutine. Dry brining the ribs overnight with a simple salt and pepper rub enhances the flavor and texture. Slow-simmering the ribs in stock with aromatics like onion and garlic breaks down the connective tissue, creating meat so tender it easily pulls apart with a fork. The gravy, made from the braising liquid, is thickened carefully with flour and strained twice to ensure a smooth, rich sauce free of lumps. This gravy melds the beef’s deep umami flavors with the fries and cheese curds, binding all components together. Presentation plays a role, too: arranging fries around the short rib rather than piling everything together helps maintain crispiness and prevents sogginess. Adding scallions and parsley not only enhances the visual appeal but also imparts a fresh, herbaceous contrast to the lush flavors. Poutine is a dish steeped in Canadian culture with regional and personal twists. For example, some Canadians enjoy poutine as a hearty breakfast, pairing it with their morning routines and humorously noting their love for this comfort food. Whether you’re a poutine enthusiast or new to Canadian cuisine, mastering this Short Rib Poutine recipe offers a rewarding cooking experience. It combines practical cooking tips, such as soaking fries and dry brining meat, with culinary flair, resulting in a dish perfect for sharing with friends or enjoying on a cozy night in.
