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Short Rib Poutine

Prep Time:45 Minutes
Cook Time:3 Hours

Nutritional Information

The addition of smoked potatoes to this poutine really changes the flavor.


  • For the short ribs:
  • 1 tablespoon cooking oil
  • 1.5 lbs. Short Ribs
  • .25 large onions
  • 2 ounces beer
  • 1 cups beef broth
  • 1 oz Cheese curds
  • For the gravy:
  • 1 oz butter
  • 1 oz flour
  • .25 cups beef broth
  • .5 tablespoons Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  • 1. Rub the short ribs up to 4 days ahead of time. Preheat the Egg to 450ºF with cast iron grate for direct grilling. Grill short ribs on all sides and place in baking pan. add onion, beer, and stock to pan. Place platesetter and stainless steel grate on the Egg and reduce heat to 300ºF. Cook ribs until desired doneness is achieved.
  • 2. Prepare the gravy by heating the butter over medium high heat. Once melted, add the flour and cook until slightly brown in color. Slowly pour in the beef broth, Worcestershire, and add the salt and black pepper. Whisk constantly until thickened, about 8-10 minutes. Assemble the poutine by plating a large handful of potatoes, followed by shredded short ribs, cheese curds and spoonfuls of gravy.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828