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Beef Ribs Poutine

  • Shredded beef ribs
  • 1 bag of frozen waffle or crinkle cut fries
  • 4 tbsp butter
  • ¼ cup flour
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 3½ cups beef stock
  • ½ cup stout beer (like Guinness)
  • 2 tablespoons ketchup
  • 1 tbsp balsamic vinegar
  • 2 tsp Worcestershire sauce
  • Salt and pepper (to taste)
  • 3 cups cheddar cheese curds
  1. Set up your grill for indirect cooking and preheat to 425°F.
  2. Spread the fries in a single layer on a baking sheet then put on the grill over the indirect cooking zone.
  3. Since you’ll be adding hot gravy, the beef ribs should be fine at room temperature. However, if you want to warm it up, put the shredded beef in a foil packet with a couple ounces of beef stock and put it on the grill for 10 minutes.
  4. While the fries cook, make the gravy on the side burner. Heat the butter in a deep cast iron skillet or Dutch oven over medium-high heat.
  5. Stir in the flour until smooth.
  6. Add the shallot and garlic, cook until soft.
  7. Add beef stock, ketchup, stout, balsamic vinegar, Worcestershire, salt and pepper. Bring to a simmer.
  8. Continue to cook, stirring until thickened.
  9. Lower the heat to keep the gravy warm while the fries finish cooking. (If necessary, add more beef stock/flour to thin or thicken the gravy.)
  10. Transfer the fries to serving bowls and season with salt.
  11. Top with cheese curds and shredded beef ribs.
  12. Pour gravy over the fries and curds (make sure its hot enough to soften and melt the curds).
  13. Sit back, relax, and enjoy