Instant Pot Braised Short Rib Poutine

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.
Course Main Course
Cuisine American
Keyword short rib poutine
Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Pressure Release 15 minutes
Total Time 1 hour 40 minutes
Servings 4
Calories 711kcal
Author Erica


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

French Fries

  • 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.

French Fries:

  • (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.


Calories: 711kcal | Carbohydrates: 52g | Protein: 33g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 94mg | Sodium: 583mg | Potassium: 1368mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2595IU | Vitamin C: 15.6mg | Calcium: 357mg | Iron: 4.2mg