Molly Yeh’s Hot Tot Short Rib Poutine | Girl Meets Farm | Food Network

Molly takes a classic Canadian poutine and adds in her Midwestern flair by swapping out the fries for tater tots and adding delicious short ribs!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Hot Tot Short Rib Poutine
Level: Easy
Total: 5 hr (includes cooling time)
Active: 45 min
Yield: 4 to 6 servings


1 1/2 pounds boneless beef short ribs
Kosher salt and freshly ground black pepper
1 tablespoon neutral oil
3 medium carrots, chopped
1 small white onion, sliced
3 cloves garlic, smashed
1 tablespoon (14 grams) tomato paste
One 12-ounce bottle malty Belgian beer (Unibroue La Fin du Monde is a Canadian-made Belgian Tripel beer that is great for this, or you could also use something more common like Blue Moon)
1 1/2 cups (360 grams) low-sodium beef or chicken stock, plus additional as needed
2 to 3 sprigs fresh thyme
One 2-pound bag frozen potato tots
2 tablespoons (28 grams) unsalted butter
2 tablespoons (18 grams) all-purpose flour
8 ounces white cheese curds
Fresh parsley, roughly chopped, for serving
Fresh chives, chopped, for serving
Malt vinegar, for serving


Arrange an oven rack in the middle position. Preheat the oven to 325 degrees F.

To make the short ribs: Season the short ribs liberally with kosher salt and black pepper. Heat the oil in a 3-quart enameled Dutch oven over high heat. Sear the short ribs on the first side, undisturbed, for 3 to 4 minutes or until golden and crusty. Flip and sear on the other side for 3 to 4 minutes. Remove onto a plate. Reduce the heat to medium and add the carrots, onion, garlic and a pinch of salt. Cook until the vegetables are translucent and tender, about 8 minutes. Mix in the tomato paste and cook for 30 seconds, scraping the bottom with a wood spoon so the tomato paste does not scorch. Add the beer, stock and thyme and bring to a boil. Add the ribs back into the pot, along with any juices that have collected on the plate, cover, and put in the oven for 2 1/2 to 3 hours or until the ribs pull apart with a fork. (Alternatively, you can put everything in a pressure cooker all at once and cook on high for 30 minutes).

Remove the short ribs from the braising liquid and allow to cool. Using clean hands or two forks, shred the beef into bite-sized chunks. Set aside.

Increase the oven temperature to 425 degrees F. Season the tots with salt and pepper. Bake the tots in the oven for 10 minutes longer than advised on the package instructions to get them extra-crispy. While the tots bake, make the gravy.

To make the gravy: Strain the short rib braising liquid. Discard the solids and reserve the liquid. Add enough stock to the braising liquid to yield a total of 2 1/2 cups. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly with a rubber spatula, until the mixture turns a shade darker and smells toasty, 5 to 6 minutes. Carefully pour in the reserved braising liquid (it will bubble and spit). Increase the heat to medium-high and bring to a boil. Cook until it is thickened and coats the back of a spoon, 2 minutes. Add the shredded beef to the gravy and get everything all nice and hot for serving.

Remove the tots from the oven and place in a big serving dish. Scatter the cheese curds all over. Pour over the piping hot gravy and garnish with herbs and a few splashes of malt vinegar. Serve immediately.

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Molly Yeh’s Hot Tot Short Rib Poutine | Girl Meets Farm | Food Network

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