Black Garlic Braised Short Rib Poutine
Recipe Courtesy of Jenny
Prep time: 15 mins | Cook time: 3 hrs 35 mins
Total time: 3 hrs 50 mins | Serves: 4-6
Ingredients
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3 tablespoons unsalted butter, softened
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2 tablespoons all purpose flour
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3 1/2 tablespoons extra virgin olive oil, divided
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6 (bone-in) short ribs, trimmed
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1 1/2 onions, diced
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3 carrots, peeled and diced
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3 ribs of celery, diced
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12 cloves black garlic, divided and roughly chopped
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1 inch piece fresh ginger, peeled and grated
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2 tablespoons minced thyme
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3 1/2 tablespoons tomato paste
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1 (750ml) bottle red table wine
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2 cups beef stock
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1 cinnamon stick
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3 star anise
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1/3 cup light brown sugar
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salt and pepper to taste
Poutine
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about 6 cups frozen shoestring cut French fries, fried
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4 to 6 ounces oaxaca cheese, shredded
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chives, thinly sliced
Instructions
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Preheat oven to 325°F.
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Place butter and flour in a small bowl and using the back of a fork, mash together until fully combined. Set aside until ready to use. Pour 1 1/2 tablespoons oil into a large Dutch oven and place over medium-high heat.
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Generously season short ribs with salt and pepper and sear for 2 to 3 minutes on each side. Remove short ribs from pot and set aside.
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Drain excess fat from pan and add remaining oil. Add onions, carrots and celery and sauté for about 5 minutes. Season with salt and pepper. Add 10 cloves black garlic, and ginger and continue to sauté for an additional 3 minutes. Stir in tomato paste and thyme and stir.
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Deglaze pot with red wine, making sure to scrape any browned bits that may have stuck to the bottom, with a wooden spoon. Boil until liquid has been reduced by one third. Add short ribs back to the pot, in a single layer and top with broth.
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Add the cinnamon stick, star anise and brown sugar and stir together. Bring to a boil, cover and place into the oven for 2 1/2 to 3 hours or until ribs are fork tender.
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Remove short ribs from braising liquid and set aside. Skim excess fat from top of braising liquid and remove cinnamon stick and anise. Pour liquid into a blender (leave the center cap off and replace it with a damp towel, folded a couple times and your hand placed over it… this will prevent your blender top from exploding off [ due to the steam] as you blend) or using an immersion blender, add remaining cloves of black garlic and blend together until smooth. Return puree back to the pot and simmer over medium-low heat. Whisk in butter-flour mixture until the sauce thickens and becomes smooth and glossy. (if gravy is too thick you can thin it out with some beef stock and adjust the seasonings)
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Remove bones and excess fat from short ribs and shred with two forks. (or my preferred way….with your hands!) Ladle 1 1/2 cups of gravy over shredded meat and toss together, add cheese and continue to toss together.
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To assemble: Place a mound of fries onto a baking sheet and top with short rib mixture. Broil for 2 to 3 minutes or until the cheese just melts. Top with more gravy and sliced chives. Serve.