Short Rib Poutine Recipe

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There’s something about short rib poutine that feels like a warm hug at the end of a long day. It’s indulgent, yes, but in the best way. Tender beef, rich gravy, crispy fries, and melty cheese all layered into one soul-satisfying dish. This short rib poutine recipe has been a staple in my kitchen for chilly weekends or laid-back family dinners when we’re craving something hearty and comforting. It’s not your everyday meal, but when you do make it, it feels like an event. And the best part? It’s easier than you think.

A Family-Favorite With a Twist

This short rib poutine first came about after a snowy weekend years ago. We had beef short ribs in the freezer, frozen fries in the back of the pantry, and a craving for something cozy. I didn’t want to go full stew mode, so I played around with a poutine-style idea—and it’s been a go-to ever since. Over time, I’ve added a few personal touches: a hint of spice from Sriracha, a little sweetness from brown sugar, and of course, that creamy sharp white cheddar that makes it irresistible.

Whether you’re cooking for friends on game night or just treating yourself to a special dinner, this dish brings that perfect balance of comfort and flavor. Let’s walk through it together.

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Ingredients Needed For Short Rib Poutine Recipe And Why They Matter

Here’s what you’ll need for this short rib poutine recipe, along with some tips and substitutions if you need them.

• 1 pound well-trimmed boneless beef short ribs
  This is the heart of the dish. Short ribs have that beautiful marbling and depth of flavor, especially when cooked low and slow. Boneless works best here for easy shredding later.
• 3 tablespoons all-purpose flour
  We use this to coat the beef before searing. It helps with browning and later thickens the gravy as it simmers.
• 1/2 teaspoon pepper
  A little seasoning for the meat. You can add a pinch of salt too, but keep in mind we’ll be using Worcestershire and stock later, which already add salt.
• 2 tablespoons olive oil
  For browning the meat and softening the aromatics. You could use canola or vegetable oil, but olive oil adds a nice richness.
• 1 medium onion, chopped
  Adds a savory-sweet base to the sauce. Yellow or white onions both work.
• 4 garlic cloves, minced
  Garlic gives depth and aroma. Fresh is best here—minced finely so it melts into the sauce.
• 1-1/2 cups beef stock, divided
  Use a good-quality beef stock if possible. We’ll add some early for deglazing and save the rest to adjust the sauce’s consistency as it simmers.
• 1/4 cup Sriracha chili sauce
  This adds a warm, spicy kick—not overwhelming, but enough to wake up the flavors. You can reduce to 2 tablespoons if you’re spice-sensitive.
• 3 tablespoons ketchup
  For tang, a hint of sweetness, and body in the sauce. It also balances the spice from the Sriracha.
• 2 tablespoons Worcestershire sauce
  Deepens the umami. It’s what gives the sauce that “slow-cooked for hours” taste, even if you didn’t.
• 1 tablespoon packed brown sugar
  Just a touch to round things out. The sweetness pairs so well with the spice and the richness of the short ribs.
• 3 cups frozen french-fried potatoes
  A time-saver, and honestly they crisp up perfectly in the oven or air fryer. Use a classic straight-cut or go for crinkle fries if that’s your vibe. However, if you want to make your own crispy French Fries take a look at our Airfryer French Fry Recipe
• 4 ounces white cheddar cheese, shredded
  Sharp white cheddar melts beautifully and gives this dish its poutine magic. If you can find aged white cheddar, even better.

Step-by-Step Instructions For This Short Rib Poutine Recipe

Let’s get into the nitty-gritty. This recipe is mostly hands-off after the searing step, and the result is well worth the wait.

1. Prep and Sear the Beef

Pat the short ribs dry with paper towels. Toss them in a bowl with the flour and pepper until evenly coated.

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned—this should take about 6–8 minutes. Don’t rush this step; the color adds flavor.

Once browned, remove the beef and set it aside on a plate.

2. Build the Flavor Base

In the same skillet, reduce the heat slightly. Add the chopped onion and cook until softened and lightly golden, about 5–6 minutes. Stir often so it doesn’t burn.

Add the minced garlic and cook for another minute until fragrant.

3. Deglaze and Simmer

Pour in 1/2 cup of the beef stock to deglaze the pan, scraping up any browned bits with a wooden spoon.

Add the Sriracha, ketchup, Worcestershire sauce, brown sugar, and the remaining 1 cup of stock. Stir everything together.

Return the seared beef to the pan, reduce the heat to low, cover, and let it simmer gently for 1.5 to 2 hours. The meat should be fork-tender by the end.

4. Shred and Thicken

Remove the beef from the sauce and shred it with two forks.

Meanwhile, let the sauce simmer uncovered for another 10–15 minutes to thicken slightly. If it gets too thick, stir in a splash of stock or water. Add the shredded beef back into the sauce and stir to coat.

5. Prepare the Fries

While the beef is simmering, bake or air fry your frozen French fries until crispy. Follow the package directions, but go a minute or two longer for extra crunch.

6. Assemble Your Poutine

Layer the crispy fries on a platter or individual bowls. Top generously with the saucy short ribs and sprinkle with shredded white cheddar. The heat from the beef will start to melt the cheese right away.

If you like, you can pop the whole thing under a broiler for a minute to melt everything together even more—but it’s not required.

Why You’ll Love This Recipe

Besides being downright delicious, this short rib poutine offers a few unexpected benefits:

• Hearty and satisfying: It’s rich enough to be a meal on its own.
• Customizable: You can scale it up for a crowd or make a cozy batch for two.
• Make-ahead friendly: The beef can be made in advance (more on that below).
• Balanced flavor: The sweet, spicy, savory sauce is crave-worthy without being heavy or greasy.

Variations and Add-Ons

There are plenty of ways to make this short rib poutine your own:

• Add cheese curds: For a more traditional Canadian-style poutine, use a mix of white cheddar and fresh cheese curds.
• Use sweet potato fries: Adds a hint of sweetness and works beautifully with the spicy sauce.
• Top with a fried egg: For brunch or breakfast-for-dinner vibes, it’s indulgent and delicious.
• Make it smoky: Add a teaspoon of smoked paprika or a splash of chipotle in adobo to the sauce for smoky depth.
• Extra veggies: Sauté some mushrooms or bell peppers and add them in with the beef for a veggie boost.

Make-Ahead and Storage Tips

This is one of those recipes that tastes even better the next day.

• Make-ahead: The short rib mixture can be made 1–2 days in advance. Store it in an airtight container in the fridge and reheat gently on the stove before assembling.
• Freeze it: The beef and sauce freeze beautifully for up to 3 months. Thaw overnight in the fridge before reheating.
• Leftovers: Store any assembled poutine separately—keep fries and beef in separate containers to preserve texture.

Serving Suggestions For This Short Rib Poutine Recipe

This dish is a meal on its own, but if you want to round it out:

• Serve with a simple green salad with a lemony vinaigrette to balance the richness.
• Pair with a crisp beer, hard cider, or even a light red wine like Pinot Noir.
• For a cozy night in, serve it alongside roasted Brussels sprouts or green beans.

Short rib poutine is the kind of meal that brings people to the table and keeps them there. It’s hearty without being fussy, and every bite is layered with flavor. I hope this recipe becomes one of your new favorites, just like it has in my home. Whether you serve it on a quiet Sunday evening or make it the star of your next gathering, it’s a dish that delivers warmth, flavor, and a little bit of magic.

Frequently Asked Questions About This Short Rib Poutine Recipe

Can I use bone-in short ribs instead of boneless?
Yes, absolutely. Bone-in short ribs will work beautifully—they may even add a bit more flavor to the sauce as they simmer. Just be sure to weigh out about 1.5 pounds to account for the bones, and remove them before shredding the meat.

Is there a way to make this less spicy?
Definitely. The Sriracha adds a warming kick, but if you’re cooking for kids or prefer a milder flavor, you can reduce it to 1 or 2 tablespoons—or skip it altogether. The sauce will still be flavorful thanks to the garlic, Worcestershire, and beef stock. If you do remove the Sriracha, you might want to add a pinch of smoked paprika or extra black pepper for some depth.

Can I make this gluten-free?
Yes, with a few swaps. Use a gluten-free all-purpose flour to coat the beef and make sure your beef stock, ketchup, and Worcestershire sauce are certified gluten-free. Some Worcestershire sauces contain wheat, so it’s worth checking the label.

What kind of fries work best?
You have some flexibility here. I usually use classic straight-cut frozen fries, but you can go with crinkle cut, steak fries, or even waffle fries. If you’re feeling ambitious, hand-cut homemade fries would be amazing, too—just make sure they’re nice and crispy to hold up to the sauce.

Can I make the short ribs in a slow cooker or Instant Pot?
Yes. If you want a more hands-off version:

• Slow Cooker: After searing the beef and cooking the onions and garlic, transfer everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, then shred the beef and simmer the sauce on the stovetop to thicken.
• Instant Pot: Sear the beef using the sauté function, then add everything else and pressure cook on high for about 45 minutes. Let the pressure release naturally. Remove and shred the meat, then simmer the sauce using sauté mode until thickened.

What’s the best cheese to use if I can’t find white cheddar?
A good sharp yellow cheddar will work just fine. You can also try mozzarella for extra meltiness, or even a blend of Gruyère and cheddar for something a little more elevated. If you’re aiming for a traditional Quebec-style poutine, look for fresh cheese curds and add those right before serving.

How do I store and reheat leftovers?
Keep the beef and fries separate if you can. The beef and sauce can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat the beef gently in a saucepan or microwave with a splash of broth or water to loosen the sauce. For fries, use an oven or air fryer to bring back their crispness—microwaving them will make them soft.

Can I serve this as an appetizer or party dish?
Absolutely! You can turn this into a shareable platter by baking up a big tray of fries and topping them with the short rib mixture and cheese. Great for game days, casual get-togethers, or cozy holiday evenings. Mini versions in ramekins also make a fun twist on appetizers for a dinner party.

Do I need to broil it at the end?
Nope—totally optional. The heat from the beef usually melts the cheese on its own. But if you want that extra gooey, bubbly cheese top, go ahead and pop it under the broiler for 1–2 minutes. Just keep an eye on it so nothing burns.

What can I serve with short rib poutine to make it a full meal?
It’s pretty rich on its own, so something fresh and bright works well on the side. Try a crisp green salad with lemon vinaigrette, some roasted veggies like Brussels sprouts or carrots, or even a simple cucumber salad with vinegar and dill. A cold beer or a dry red wine like Pinot Noir also pairs beautifully.

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