Slow Cooker Beef Short Rib Poutine is the kind of meal that makes everyone stop and say, “Wow.” The beef is fall-apart tender, the gravy is rich and flavorful, and the cheese? Oh, it melts into the most irresistible, gooey goodness. It’s everything you want in a comforting, hearty dish.

The best part? It’s super easy! You can throw everything together in the morning, and by dinner, your kitchen smells amazing, and you’ve got a dish that’s ready to impress. Serve it with a simple green salad or just grab a fork and dig in—it’s that good.

Recipe Ingredients

• 5 medium waxy potatoes, cut into wedges
• 1 tbsp olive oil
• 1 kg (2 lb 4 oz) beef short ribs, cut into single ribs
• 40 g (1½ oz) butter
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 3 tbsp plain (all-purpose) flour
• 500 ml (2 cups) chicken stock
• 250 ml (1 cup) beef stock
• 1 tbsp Worcestershire sauce
• 6 thyme sprigs, tied together with string
• 200 g (7 oz) melting cheese, such as provolone, raclette, or mozzarella
• Chopped parsley or chives, to garnish

How To Make Slow Cooker Beef Short Rib Poutine

1. Prepare the Potatoes: Arrange the potato wedges in a single layer at the bottom of the slow cooker. They should be spread evenly to allow for even cooking.
2. Brown the Beef: Heat olive oil in a frying pan over medium-high heat. Season the beef ribs with salt and sear them for 5 minutes until browned. Transfer to the slow cooker.
3. Make the Gravy: Reduce the heat to medium and melt the butter in the same pan. Cook the onion and garlic for 3 minutes until softened and fragrant.
4. Add Liquids and Herbs: Stir the flour into the onion mixture and cook for 1 minute. Gradually add the chicken and beef stock, stirring until smooth. Add Worcestershire sauce and thyme sprigs.
5. Slow Cook the Beef: Pour the gravy over the potatoes and beef in the slow cooker. Cover and cook on low heat for 6 hours. Shred the beef and return it to the slow cooker.
6. Melt the Cheese and Serve: Add the cheese to the slow cooker and cook for 15 minutes until melted. Serve hot, garnished with chopped parsley or chives.

Recipe Tips

• Choosing the Right Cheese: Opt for a cheese that melts easily, like provolone or mozzarella, for that perfect gooey texture. Avoid hard cheeses, as they won’t melt as smoothly.
• Crispier Potatoes: For extra crispy potatoes, lightly toss them in olive oil and roast in the oven at 400°F for 20 minutes before adding to the slow cooker.
• Boosting Flavor: Add a splash of red wine or balsamic vinegar to the gravy mixture for a deeper, more complex flavor. This pairs especially well with the beef.
• Make It Spicy: If you like heat, sprinkle red pepper flakes into the gravy or top the finished dish with thinly sliced jalapeños for a fiery kick.
• Serving Suggestions: Serve the poutine with a side of fresh coleslaw or a crisp garden salad. These sides balance the richness of the dish and add a refreshing crunch.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Beef and Guinness Stew With Buttermilk Dumplings
• Slow Cooker Delicious Beef Barley Soup
• Braised Oxtail with Basil Dumplings

Slow Cooker Beef Short Rib Poutine

Recipe by Shili MohamedCourse: DinnerCuisine: CanadianDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

8

hours 

Calories

570

kcal

Slow Cooker Beef Short Rib Poutine is the kind of meal that makes everyone stop and say, “Wow.” The beef is fall-apart tender, the gravy is rich and flavorful, and the cheese? Oh, it melts into the most irresistible, gooey goodness. It’s everything you want in a comforting, hearty dish.

Ingredients

• 5 medium waxy potatoes, cut into wedges
  

• 1 tbsp olive oil
  

• 1 kg (2 lb 4 oz) beef short ribs, cut into single ribs
  

• 40 g (1½ oz) butter
  

• 1 red onion, finely chopped
  

• 2 garlic cloves, finely chopped
  

• 3 tbsp plain (all-purpose) flour
  

• 500 ml (2 cups) chicken stock
  

• 250 ml (1 cup) beef stock
  

• 1 tbsp Worcestershire sauce
  

• 6 thyme sprigs, tied together with string
  

• 200 g (7 oz) melting cheese, such as provolone, raclette, or mozzarella
  

• Chopped parsley or chives, to garnish
  

Directions

• Prepare the Potatoes: Arrange the potato wedges in a single layer at the bottom of the slow cooker. They should be spread evenly to allow for even cooking.
  
• Brown the Beef: Heat olive oil in a frying pan over medium-high heat. Season the beef ribs with salt and sear them for 5 minutes until browned. Transfer to the slow cooker.
  
• Make the Gravy: Reduce the heat to medium and melt the butter in the same pan. Cook the onion and garlic for 3 minutes until softened and fragrant.
  
• Add Liquids and Herbs: Stir the flour into the onion mixture and cook for 1 minute. Gradually add the chicken and beef stock, stirring until smooth. Add Worcestershire sauce and thyme sprigs.
  
• Slow Cook the Beef: Pour the gravy over the potatoes and beef in the slow cooker. Cover and cook on low heat for 6 hours. Shred the beef and return it to the slow cooker.
  
• Melt the Cheese and Serve: Add the cheese to the slow cooker and cook for 15 minutes until melted. Serve hot, garnished with chopped parsley or chives.