Short Rib Fries Recipes

SHORT RIB POUTINE

Steps:

• Toss short ribs with flour and pepper, shaking off excess; reserve remaining flour mixture. In a large skillet, heat oil over medium-high heat; brown ribs on all sides. Transfer to a 3-qt. slow cooker, reserving drippings. , In same skillet, saute onion in drippings over medium heat until tender, 2-3 minutes. Add garlic; cook and stir 1 minute. Stir in 1 cup stock; bring to a boil, stirring to loosen browned bits from pan., In a small bowl, whisk reserved flour mixture, chili sauce, ketchup, Worcestershire sauce, brown sugar and remaining stock until smooth; stir into onion mixture. Pour over ribs., Cook, covered, on low until ribs are tender, 6-8 hours. Remove ribs; shred with 2 forks and keep warm. Skim fat from onion mixture; puree using an immersion blender. (Or cool slightly and puree in a blender; return to slow cooker to heat through.), Cook potatoes according to package directions. Serve beef over potatoes; top with gravy and cheese curds.

BRAISED SHORT RIB FRIES

Steps:

• Salsa Fresca:.
• Mix all ingredients together.
• Guacamole:.
• Add all ingredients together and blend with mixer. Make sure to store in an airtight container.
• Cheese Sauce:.
• Melt 2 tablespoons of butter in a small saucepan and add 4 tablespoons of flour (wet sand consistency). Stir occasionally until golden colored and set aside (roux).
• In a large saucepan, sauté garlic and jalapenos with garlic oil. Deglaze with beer and bring to a simmer. Add veggie base and half and half.
• Bring to a boil and add half of the roux. Stir inches If it is not thick enough after a few minutes add the other half of the roux.
• Simmer liquid for 5 minutes and take off heat. Add pepper jack and cream cheese. If it is too thick, add a little more half and half. Whisk in until cheeses are completely incorporated (melted).
• Ribs:.
• Generously cover short ribs with salt, pepper and ancho powder.
• Grill on high heat for about 2 to 3 minutes per side.
• Place in a crock-pot and add all remaining ingredients. Simmer on medium heat for about 2 to 3 hours (or until the meat falls of the bone).
• Place all ingredients in a large stockpot and bring to a simmer. Simmer for 45 minutes. Once meat is tender, remove the bone and shred. Yum.