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This beyond delicious Braised Short Rib Poutine is a meaty riff on a Québécois standard that’s ready in an hour! Steak-cut French fries are piled with shredded (Instant Pot) beef short ribs & gravy, then topped with melted cheddar cheese curds.
Thank you, Gloria Ferrer, for sponsoring this post. Elevate your everyday entertaining this season with Gloria Ferrer wines!
I’m a hot-blooded, born-and-bred American, but I promise I could move to Canada tomorrow and live a perfectly happy life there.
Unibroue, Tim Horton’s, and poutine. That’s the kind of edible survival kit I’d need to survive those cold winters. This Florida girl loves the cold, but the blood in these veins is thinner than water.
If I’m not careful, we’d have a real life Frozen situation on our hands.
Blame my love of poutine on Disney…since I’ve never actually been to Canada.
It’s on the bucket list. All of it. Toronto, Montreal, Halifax, Vancouver. I’ve been in love with Canada since my obsession with The X-Files started back in middle school. The early seasons were filmed in British Columbia, and I used to dream of getting lost in those giant forests, and among their tall buildings.
I had no idea, however, that their cuisine was so damn good until much later.
Now…when you think poutine, what beverage comes to mind? Probably, and rather fittingly, a Canadian beer. A (stereotypical) Molson, or (my personal fave) a cold La Fin du Monde?
Would it surprise you to know that this short rib poutine would absolutely rock with a sparkling California wine?
Not just any wine, though. Specifically a glass of award-winning Blanc de Noirs by Gloria Ferrer. As it turns out, this fruity, rosé colored, Pinot Noir-based bubbly isn’t only meant for cheese plates and crab cakes.
Blanc de Noir isn’t specific to Gloria Ferrer, but since the Sonoma vineyard is California’s most awarded sparkling wine house (receiving over 500 gold medals and 50 90+ ratings since 2012)…I can promise you that it will be a winner.
I’ve been enjoying the Gloria Ferrer (especially their Sonoma Brut) brand since last year when I first discovered the wine house. Everyone knows what they like, and their Pinot Noir selection quickly became one of my go-to’s. Pinot Noir – the very same, very red grapes they use to craft this gorgeous rosy sparkler.
The berry-forward vino helps cut through the richness of this short rib poutine. If you’ve ever had poutine, you know exactly what you’re in for, here. It’s just as heavy and cozy and comforting as anything straight from Montreal, or from Le Cellier of Epcot.
The best part about our version is how quickly it comes together. Using the Instant Pot to quick-braise the short ribs cuts about 2 hours out of the prep time, so you can enjoy the final dish in about an hour. Homemade fries are obviously recommended, but if you’re fond of the frozen sort? Just bake or fry them a little longer, and season them liberally. They hold up, too.
And for goodness sake, don’t forget the cheese curds! They are the most crucial part of this recipe – otherwise, you’re just having a janky short rib dinner. They come in both white and yellow, but if you have a hard time finding them, a mild cheddar cheese will do in a pinch.
That’s how we used to roll with our homemade short rib poutine before we found out our local farmer’s market carried them. Now we get to enjoy this dish properly about once a month. Because that’s about all we can handle.
Maybe living in Canada would strengthen our appetites?
Instant Pot Braised Short Rib Poutine
This beyond delicious Braised Short Rib Poutine is a meaty riff on a Québécois standard that's ready in an hour! Steak-cut French fries are piled with shredded (Instant Pot) beef short ribs & gravy, then topped with melted cheddar cheese curds.
Instant Pot Short Ribs
- 1 pound beef short ribs boneless
- Kosher salt
- Black pepper
- 2 tablespoons olive oil
- 1/2 red onion chopped
- 1 whole carrot chopped
- 1 celery rib chopped
- 2 cloves garlic chopped
- 1 cup dry red wine
- 1 cup beef broth
- 1 sprig rosemary
- 1 cup water
- 1/4 cup all-purpose flour
- 2 pounds russet potatoes or frozen fries
- 2 tablespoons olive oil
- Kosher salt
- Black pepper
- 1 1/2 cups cheddar cheese curds
- Chopped rosemary for garnish
Instant Pot Short Ribs:
Set Instant Pot to "Saute". Season short ribs as desired with salt and pepper, then place them in single layer in the pot and sear both sides for 6-7 minutes.
Remove ribs to a plate and set aside. Heat oil in pot and add onion, carrot, celery, and garlic, allowing them to sweat for about 5 until softened. Season with salt and pepper as desired.
Deglaze the pan with half of the red wine, scraping the bottom of the pot with a wooden spoon to remove the caramelized bits. Stir 2-3 minutes, then return the short ribs to the pot.
Add remaining wine, beef broth, and rosemary. Top the pot with the lid and seal it, ensuring the vent knob is set to the "Sealing" position. Press the "Stew" option and set manual time to 35 minutes on high pressure.
Allow the pot to naturally release for 15 minutes before turning the vent knob to the "Venting" position. When any remaining steam has been released, remove the lid.
Remove the meat to a cutting board. Use a spoon to skim any fat from the top of the surface of the liquid in the pot.
In a small bowl, whisk together the water and flour. Set the Instant Pot to "Saute" and allow it to heat for 2-3 minutes, then whisk in the water/flour mixture. Allow to boil until it thickens, 4-5 minutes. Meanwhile, roughly chop the short ribs and stir back into the pot. Set to "Keep Warm" until ready to serve.
(make these while the short ribs are cooking!)
Preheat oven to 400°F. Spray a baking sheet with cooking spray and set aside.
Wash and clean potatoes. Cut into 1/2-inch-thick wedges, then cut the wedges in half across the length. Rinse potatoes in cold water until water runs clear. Drain and pat dry with paper towels until water is absorbed.
Place the potatoes in a large bowl. Drizzle with oil, then season with salt and pepper. Spread the potatoes in an even layer on the baking sheet. Bake for 20 minutes. Flip the fries with a spatula, then bake an additional 15-20 minutes until tender and golden-brown.
OR simply follow the cooking directions on the package of your favorite frozen French fries.
Season baked fries with salt and pepper if desired.
Plate a layer of hot fries, then top with cheese curds, short ribs, and gravy. Garnish with chopped rosemary if desired.
PIN THIS INSTANT POT BRAISED SHORT RIB POUTINE FOR LATER!
Do you love pairing your savory beef dinners with sparkling wine? Here are a couple more recipes to try out with your next bottle!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.