Prep time:  15 mins | Cook time:  3 hrs 35 mins

Total time:  3 hrs 50 mins | Serves: 4-6

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Ingredients

• 3 tablespoons unsalted butter, softened

• 2 tablespoons all purpose flour

• 3 1/2 tablespoons extra virgin olive oil, divided

• 6 (bone-in) short ribs, trimmed

• 1 1/2 onions, diced

• 3 carrots, peeled and diced

• 3 ribs of celery, diced

• 12 cloves black garlic, divided and roughly chopped

• 1 inch piece fresh ginger, peeled and grated

• 2 tablespoons minced thyme

• 3 1/2 tablespoons tomato paste

• 1 (750ml) bottle red table wine

• 2 cups beef stock

• 1 cinnamon stick

• 3 star anise

• 1/3 cup light brown sugar

• salt and pepper to taste
   

Poutine

• about 6 cups frozen shoestring cut French fries, fried

• 4 to 6 ounces oaxaca cheese, shredded

• chives, thinly sliced

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Instructions

1. Preheat oven to 325°F.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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)

8. 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.

9. 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.