Poutine: fries topped with cheese curds and gravy. Recipe (Anne Cusack / Los Angeles…)
Poutine with short rib gravy
Total time: 1 hour, 20 minutes, plus 2 to 3 hours braising time for the short-ribs
Servings: 6 to 8
Note: Fresh cheese curds are available at select gourmet markets and cheese stores, and can be specially ordered online.
3 pounds bone-in beef short-ribs
Freshly-ground black pepper
6 tablespoons (3/4 stick) butter, divided
2 tablespoons oil
1 large onion, diced
1 1/2 teaspoons chopped garlic (from 2 to 3 cloves)
5 sprigs thyme
3 cups dry red wine
3 cups beef broth
1/4 cup flour
1 pint cheese curds or shredded cheese
Prepared French fries or fried potatoes
1. Heat the oven to 300 degrees.
2. Season the ribs with 1 1/2 teaspoons salt and 1 teaspoon pepper.
3. Find a casserole fitted with a tight-fitting lid and large enough to hold the short ribs in a single layer. Place the casserole on the stove-top over high heat. Add 2 tablespoons butter and the oil and, when the butter is melted, add the short ribs.
4. Sear the short ribs until well-browned on all sides 10 to 12 minutes. Remove the ribs and add the onion. Cook the onion until browned, 6 to 8 minutes, stirring frequently. Stir in the garlic and thyme and cook until the garlic is aromatic, about 1 minute.
5. Add the wine and cook until the wine is reduced by half, scraping any flavoring from the bottom of the pan, 4 to 6 minutes.
6. Add the short ribs back to the casserole, and pour over the beef broth.
7. Cover the casserole with the lid and place in the oven. Braise the short ribs until the meat is tender and flakes easily with a fork, 2 to 3 hours.
8. While the short ribs are braising, make a roux: In a small saucepan, melt the remaining 4 tablespoons butter over medium heat. Whisk in the flour. Remove from heat and set aside.
9. Place the casserole back on the stovetop and gently remove the short ribs, discarding the bones. Skim and discard the fat from the surface of the braising liquid. Strain the liquid in the casserole, discarding the vegetables and herbs.
10. Bring the braising liquid to a gentle simmer. Slowly whisk in the roux until the liquid thickens to a gravy-like consistency; you may not need all of the roux. Gently simmer the gravy for 20 minutes, stirring or whisking occasionally (be sure to scrape the bottom of the pan to keep the gravy from burning), to fully thicken and cook out the flour taste.
11. While the gravy is cooking, trim any fat from the short ribs and discard the bones. Coarsely shred or cut the short ribs into medium dice.
12. Stir the short ribs into the thickened gravy. Taste and adjust the seasoning as desired. This makes a scant quart gravy.
13. To serve the poutine, sprinkle the cheese curds over the prepared fries and top with a spoonful of the short rib gravy.
Each of 8 servings: 654 calories; 30 grams protein; 28 grams carbohydrates; 3 grams fiber; 47 grams fat; 18 grams saturated fat; 110 mg cholesterol; 3 grams sugar; 1,220 mg sodium.