As the crisp air starts to settle in, my cravings shift from light salads to comforting, hearty dishes that wrap me in warmth. Recently, while reminiscing about that incredible trip to Quebec, I stumbled upon the perfect recipe: Hot Tot Short Rib Poutine. The envision of fluffy potato tots smothered in rich, tender short ribs and decadent cheese curds had my mouth watering. It’s the ultimate indulgence, combining texture and flavor in every satisfying bite.
This dish is not just a meal; it’s an experience—a delightful way to elevate your dinner routine. Packed with the deep flavors of braised beef and the crunch of perfectly baked tots, it’s ideal for gatherings or simply treating yourself after a long day. Forget the fast-food poutine you’ve had before; this homemade version brings everything to life with its savory gravy and fresh herbs. Trust me, once you make it, you’ll find yourself reaching for second helpings before you know it. Let’s dive into creating this comforting classic that’s bound to impress!
Why is Hot Tot Short Rib Poutine a Must-Try?
Comforting, hearty goodness: This dish wraps you in warmth, making it perfect for cooler days when you’re craving something filling.
Unique flavors: The rich taste of braised short ribs paired with malty beer gives a depth that store-bought versions just can’t compare with.
Easily customizable: Feel free to swap in your favorite cheese or add extra toppings—creativity thrives here!
Time well spent: While it may take a few hours to cook, the process is thoroughly rewarding and allows you to enjoy the aromas filling your kitchen.
Crowd-pleaser: Whether for a family dinner or a party, prepare for your guests to rave about this indulgent twist on a classic dish!
Hot Tot Short Rib Poutine Ingredients
For the Short Ribs
• 1 1/2 pounds boneless beef short ribs – A tender cut that becomes melt-in-your-mouth delicious after slow cooking.
• Kosher salt and freshly ground black pepper – Essential for seasoning, enhancing the beef’s natural flavors.
• 1 tablespoon neutral oil – Perfect for high-heat searing, creating a beautiful crust on the ribs.
For the Vegetables
• 3 medium carrots, chopped – Adds sweetness and depth to the braising liquid.
• 1 small white onion, sliced – Contributes sautéed goodness that flavors the dish richly.
• 3 cloves garlic, smashed – A savory staple that elevates the overall taste profile.
• 1 tablespoon (14 grams) tomato paste – Deepens the flavor and gives a hint of acidity.
For the Braising Liquid
• One 12-ounce bottle malty Belgian beer – Infuses a unique flavor, enhancing the richness of the short ribs.
• 1 1/2 cups (360 grams) low-sodium beef or chicken stock – Keeps everything moist while you braise; adjust as needed.
• 2 to 3 sprigs fresh thyme – Adds a lovely earthy note; use fresh for the best flavor.
For the Tots and Gravy
• One 2-pound bag frozen potato tots – The crispy base that holds all the deliciousness on top!
• 2 tablespoons (28 grams) unsalted butter – Used in the gravy for a silky finish.
• 2 tablespoons (18 grams) all-purpose flour – Helps thicken the gravy for that perfect pouring consistency.
• 8 ounces white cheese curds – Essential for Hot Tot Short Rib Poutine; they melt beautifully when hot.
For Garnishing
• Fresh parsley, roughly chopped – Adds a pop of color and fresh flavor.
• Fresh chives, chopped – Enhances the dish with a mild onion flavor.
• Malt vinegar – Drizzle on top for a tangy kick that brightens the dish.
How to Make Hot Tot Short Rib Poutine
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Preheat the oven: Arrange an oven rack in the middle position and preheat your oven to 325°F. This initial warmth helps tenderize the short ribs beautifully.
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Season and sear: Generously season the short ribs with kosher salt and freshly ground black pepper. In a 3-quart enameled Dutch oven, heat the oil over high heat. Sear the ribs for 3 to 4 minutes until golden brown, then flip and repeat. Remove them onto a plate.
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Cook the veggies: Lower the heat to medium and add the carrots, onion, garlic, and a pinch of salt. Cook until the veggies soften and are translucent, about 8 minutes. Stir in the tomato paste and cook for an additional 30 seconds to enhance the flavor.
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Braise the ribs: Pour in the malty Belgian beer, beef stock, and add fresh thyme. Bring everything to a boil, then return the seared ribs back into the pot. Cover and place it in the oven for 2 1/2 to 3 hours, until the ribs are fork-tender.
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Shred the beef: Once done, remove the short ribs from the pot and let them cool. Shred the beef into bite-sized pieces and set aside. This will add delightful texture to your dish!
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Crisp the tots: Increase the oven temperature to 425°F. Season the frozen potato tots with salt and pepper, then bake according to package instructions, adding an extra 10 minutes for that desired crunchiness.
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Prepare the gravy: Strain the braising liquid, discarding the solids. Measure out the liquid and add stock until you have 2 1/2 cups total.
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Make the roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook until it turns slightly darker, about 5 to 6 minutes. This creates a flavorful base for your gravy.
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Thicken the gravy: Carefully pour the reserved braising liquid into the roux, increasing heat to medium-high, and bring to a boil. Let it thicken for about 2 minutes until it coats the back of a spoon. Stir in the shredded beef to warm through before serving.
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Assemble and serve: Once the tots are crispy, transfer them to a serving dish. Layer on the cheese curds, pour the hot gravy generously over the top, and finish it off with fresh herbs and malt vinegar. Serve immediately for a delightful experience!
Optional: Consider adding some crispy bacon bits for an extra layer of flavor.
Exact quantities are listed in the recipe card below.
Helpful Tricks for Hot Tot Short Rib Poutine
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Perfectly Season: Always season the short ribs liberally with kosher salt and freshly ground black pepper to enhance their natural flavors before searing.
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Avoid Soggy Tots: Make sure to bake the potato tots longer than the package recommends for maximum crunch—about 10 extra minutes will do the trick!
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Thickening Tips: When making the gravy, whisk the roux until it’s a shade darker to develop a deeper flavor, then gradually add the braising liquid for smooth consistency.
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Herb Enhancements: Don’t skip the fresh parsley and chives; they add brightness and freshness to your Hot Tot Short Rib Poutine, making each bite even more delightful!
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Braising 101: Keep an eye on the braising liquid level; add more stock if needed to prevent the ribs from drying out and ensure they’re ultra-tender.
Storage Tips for Hot Tot Short Rib Poutine
Fridge: Store any leftover Hot Tot Short Rib Poutine in an airtight container in the fridge for up to 3 days. This keeps the flavors fresh and ready for your next meal.
Freezer: For longer storage, freeze the shredded short rib and gravy separately from the potato tots in freezer-safe containers for up to 2 months.
Reheating: When ready to enjoy, thaw overnight in the fridge, then reheat the beef and gravy on the stove or in the microwave until warmed through. Bake the potato tots fresh for the best texture!
Microwave: If you’re in a hurry, you can microwave the leftovers; just add a splash of water to the gravy to keep it from drying out and cover to retain moisture while reheating.
Hot Tot Short Rib Poutine Variations
Feel free to jazz up your dish with these exciting twists and substitutions that enhance flavor and suit various tastes!
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Vegetarian: Substitute the beef short ribs with jackfruit for a plant-based take that still captures the essence of poutine.
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Cheese Swap: Try different cheeses like cheddar, gouda, or even a spicy pepper jack for a unique flavor experience.
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Add Heat: Incorporate diced jalapeños or a drizzle of sriracha into the gravy for those who crave a little spice.
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Herb Infusion: Swap out the thyme for fresh rosemary or sage to bring earthier notes that harmonize beautifully with the dish.
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Tots Twist: Instead of potato tots, use sweet potato fries or even crispy polenta squares for a delightful texture change.
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Bouncing Beef: Mix some ground beef or sausage into the gravy for an extra hearty version that’s packed with protein.
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Veggie Boost: Toss in sautéed mushrooms or caramelized onions along with the short ribs to enhance the dish’s depth and richness.
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Sour Kick: Drizzle some homemade chimichurri on top before serving for a fresh, zesty contrast to the rich flavors.
Make Ahead Options
These Hot Tot Short Rib Poutine components are perfect for meal prep, saving you time on busy weeknights! You can braise the short ribs and chill them in their cooking liquid for up to 3 days in the refrigerator. To reheat, simply warm them gently on the stove until heated through. You can also prepare the gravy in advance—just store it in an airtight container in the fridge for up to 2 days. When ready to serve, bake the potato tots according to package instructions, heat the shredded beef in the gravy, and assemble your dish. This way, you’ll have a comforting and satisfying meal with minimal effort, just as delicious as if it were made fresh!
What to Serve with Hot Tot Short Rib Poutine?
Imagine cozying up to a table filled with delightful side dishes that perfectly complement your indulgent hot poutine.
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Garlic Butter Breadsticks: Their warm, buttery flavor offers a satisfying crunch, making for a perfect pairing with the savory poutine.
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Coleslaw: A light and tangy dish that adds a refreshing crunch, cutting through the richness of the gravy and beef.
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Crispy Brussels Sprouts: The slight bitterness of perfectly roasted sprouts balances the rich flavors of the poutine, offering a delightful contrast.
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Malt Beer: A cold glass enhances the malty notes from the braised short ribs, deepening the overall dining experience.
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Apple Crisp: A warm dessert with a scoop of vanilla ice cream rounds off the meal with a comforting sweetness that lingers in your memory.
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Buffalo Cauliflower Bites: These spicy, crispy bites bring a kick and texture that pairs wonderfully with the creaminess of the cheese curds and gravy.
Elevating your Hot Tot Short Rib Poutine experience doesn’t just stop at the plate; these side dishes will surely create a memorable meal everyone will enjoy!
Hot Tot Short Rib Poutine Recipe FAQs
What type of beef short ribs should I use for this recipe?
Absolutely! Use boneless beef short ribs for this Hot Tot Short Rib Poutine. They become melt-in-your-mouth tender during the slow cooking process, giving your dish that rich flavor and texture. Look for fresh cuts with a good amount of marbling for best results.
How should I store leftover Hot Tot Short Rib Poutine?
After enjoying your delightful poutine, you can store any leftovers in an airtight container in the fridge for up to 3 days. Just remember to keep the gravy and shredded short rib separate from the potato tots to maintain that crispy texture!
Can I freeze Hot Tot Short Rib Poutine?
For sure! To freeze, first cool the shredded short rib and gravy separately from the potato tots. Portion them into freezer-safe containers or bags, and you can keep them for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat them on the stove. Bake fresh potato tots for a crunchy texture.
What’s the best method to reheat the gravy and keep it from drying out?
Very good question! When reheating the gravy, add a splash of water or stock to keep it smooth and prevent it from becoming too thick or dry. Cover the pan while heating to help maintain moisture as it warms; this should only take a few minutes on medium heat.
What if I can’t find cheese curds?
The more the merrier! If cheese curds are unavailable, you could substitute with shredded mozzarella or cheddar for a deliciously cheesy experience. They won’t have the same unique texture as cheese curds, but they will still melt beautifully and add richness to your dish.
Can I make this dish gluten-free?
Absolutely, this is very doable! To make your Hot Tot Short Rib Poutine gluten-free, simply replace the all-purpose flour in the gravy with a gluten-free flour blend or cornstarch. Just be sure that your beef stock and potato tots are also gluten-free. Enjoy without worry!
Satisfy Your Cravings with Hot Tot Short Rib Poutine Delight
Ingredients
Equipment
Method
- Preheat the oven to 325°F.
- Season the short ribs with kosher salt and black pepper. Sear in a Dutch oven for 3-4 minutes per side.
- Add carrots, onion, garlic, and salt. Cook until softened, then stir in tomato paste.
- Pour in the beer and stock, add thyme, return ribs, cover and braise in the oven for 2.5-3 hours.
- Once done, remove ribs and shred into pieces.
- Increase oven to 425°F and bake potato tots according to package instructions, adding 10 minutes.
- Strain the braising liquid and adjust to 2.5 cups with stock.
- Melt butter in a saucepan, whisk in flour, and cook to create a roux.
- Whisk the reserved liquid into the roux, bring to a boil until thickened, then stir in beef.
- Assemble by layering tots, cheese curds, gravy, and garnish before serving.