Short Rib Poutine

Short Rib Poutine

I don’t want another “my famous buffalo chicken dip” for this weekend’s Super Bowl party, I want this Short Rib Poutine. Uh huh… You’re welcome.

Short Rib Poutine

The first time I had poutine was in Quebec – where the dish was born. At the time, I didn’t know much about Canadian cuisine and I was told that it’s an all-time Canadian classic and a must-try dish. Picture this: french fries soaked in brown gravy topped with melty cheese curds. At first, I was hesitant to start eating it only because I had no idea what these cheese curds would taste like, but I knew that there must be a reason for all the excitement. It was GLORIOUS and I immediately thought to myself why hasn’t poutine made its way to the United States?

Short Rib Poutine 2

Now, poutine has crossed the border from Canada into the U.S., and it’s everywhere! My favorite place to get poutine is at a local restaurant here in Portland, Maine. Their poutine come with chunks of beef that melt into a brown gravy and of course, melted cheese curds. I love it so much that I knew I had to recreate it at home.

For this recipe, I decided to use one of my favorite cuts of beef, short rib. Short ribs always come out flavorful and meltingly tender, so it’s absolutely perfect for poutine. Finding cheese curds at a local grocery store is not an easy task, but thankfully, I live in Maine and we have many great local farms that offer specialty products, like cheddar cheese curds.

You honestly can’t go wrong with this recipe. I mean, seriously, french fries smothered in short rib gravy with cheesy richness from the cheddar cheese curds? I CAN’T EVEN.

Grab those forks and as many napkins as you can – it’s going to get messy!

5 from 1 reviews
Prep time
Cook time
Total time
Serves: 6-8 servings
  • 3 lbs. boneless beef short ribs
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 2 celery ribs, chopped
  • 2 large carrots, chopped
  • 6 sprigs fresh thyme, leaves only
  • 1 cup dry red wine
  • 1 rosemary sprig
  • 4-5 cups low-sodium beef broth
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • salt, to taste
  • black pepper, to taste
  1. ). Preheat oven to 300°. Sprinkle short ribs with salt and pepper on both sides. Pour olive oil into a large ovenproof Dutch oven and heat to medium-high heat. Sear the short ribs until browned on all sides. Remove and set aside.
  2. ). Add the garlic, onion, celery, and carrots to the Dutch oven. Cook until tender, about 6-8 minutes. Add thyme to the pot and stir. Add wine, making sure to scrape up the browned bits on the bottom of the pan, and cook until liquid is reduced by half—about 8-10 minutes.
  3. ). Return the short ribs to the pot along with the rosemary sprig and enough beef broth to cover all the short ribs. Bring to a boil. Cover the Dutch oven with the lid and place in the preheated oven. Bake for 2-3 hours or until the meat is completely tender.
  4. ). After baking, place the Dutch oven on the stovetop. Remove the short ribs and set aside. Strain the liquid in the pot with a large fine mesh strainer to get rid of vegetables and herbs.
  5. ). If you want a thicker gravy, thicken it with a little bit of cornstarch or make a roux. To make a roux, start by melting ¼ cup of butter in a small saucepan over medium heat. Whisk in flour and cook until a very light brown. Note: you might not need to use all this roux.
  6. ). Return the strained liquid to the Dutch oven and bring to a simmer. Slowly whisk in the cornstarch or roux (whichever you prefer) until the liquid turns into a gravy-like consistency. Simmer the gravy for about 15-20 minutes, whisking often. Add salt and pepper to taste.
  7. ). After the gravy has simmered, cut the short ribs into large chunks and add to the thickened gravy.
  8. ). To serve the poutine, place prepared French fries in a bowl or on a plate, top with cheese curds, then pour over short rib gravy.
Recipe adapted from LA Times ( and Taste of Home (

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