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.

SIMPLE BEEF SHORT RIBS

Steps:

• Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
• Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.