Poutine with Balsamic-Short Rib Gravy and Cheese Curds

cheese curds

🥗Healthier: low-fat cheese

💰Cheaper: shredded mozzarella

Low-fat cheese reduces calories while shredded mozzarella is more accessible.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and can be more affordable.

The night before cooking, brush short ribs on all sides with Balsamic Vinegar of Modena.

Season short ribs heavily with salt and Aleppo pepper.

Place short ribs on a rack, uncovered in the fridge overnight.

The next day, preheat the oven to 325 degrees Fahrenheit.

Heat a large heavy braising pot and brown all sides of the short ribs in olive oil.

Remove the ribs to a rack.

Sauté onion, garlic, carrot, celery, and fennel until it begins to caramelize, scraping the brown fond from the bottom of the pot.

Add tomato paste, herbs, Balsamic Vinegar of Modena, beer, and chicken stock.

Tuck the brown short ribs back into the vegetables and season lightly with salt and pepper.

Ensure the liquid just comes to the top of the ribs.

Cover with parchment, tin foil, and a lid and place in the oven, cooking for two and a half hours or until the meat is fork tender.

Remove the ribs from the braise, strain the liquid, and discard the vegetables.

Pull the short ribs into large chunks with two forks.

In a small saucepan, stir together flour and butter to make a roux.

Place the braising liquid on the stove and bring to a boil.

Add the roux, whisking to thicken.

Add the meat to the gravy and season to taste with salt and pepper and a touch of Balsamic Vinegar of Modena.

Serve the hot gravy over french fries with cheese curds, and sprinkle with gremolata to garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens