Shopping cart

Your shopping cart is empty.

Beef Ribs Poutine

Description

Warm and comforting, salty and tangy, bathed in cheese and gravy goodness—there's a whole lot to love about poutine. If you're not yet familiar with this incredible Canadian dish, today is your lucky day. Poutine itself is pretty basic—a pile of crisp fries topped with cheese curds and brown gravy. Sometimes you'll see it made with duck confit, but we decided to give it a twist and used shredded BBQ beef ribs instead. The result is a truly rich and indulgent dish that's easy to make and perfect for a cold winter's night.

For our Beef Ribs Poutine, we used leftover beef ribs from a previous cook. To keep it simple, we opted for frozen fries (crinkle cut or waffle grab onto the gravy and cheese). In a nod to the recipe's Canadian origins, we recommend cooking on a Napleon Prestige 500 RSIB or Broil King Baron 440, both of which are versatile cookers that perform well even in cold weather.

Summary

Yield
Servings
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes

Wood Pellet Flavor -Apple, Cherry

Ingredients

   
Shredded beef ribs
1  
bag of frozen waffle or crinkle cut fries
1 T
butter
1⁄4 c
flour
1  
shallot (minced)
1  
clove garlic (minced)
15 1⁄2  
beef stock
1⁄2 c
stout beer (like Guinness)
2 T
Ketchup
1 T
balsamic vinegar
2 t
Worcestershire Sauce
   
Salt and pepper (to taste)
3 c
cheddar cheese curds

Instructions

  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

Rate and Comment

Overall Ratings: 

No votes yet

Write a comment

Limited HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <i> <b> <ul> <ol> <li>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.