Short Rib Poutine -- Ma's Sunday Dinner, a Little Richer

Second Tuesday at St. Ambrose. I went. Same chairs, same coffee, same Bernadette. I said a little more this time. I said Sean taught history at Boston Latin. I said he was 34 when he was diagnosed and 35 when he died. I said I am a nurse practitioner in Dorchester. The 38-year-old widow whose husband died on the lawn said oh, you get it from both sides. I said yes.

Work was ordinary. A strep throat, three med refills, a depression screen positive in a 22-year-old I referred to behavioral health. Dr. Rashid asked me Friday how I am doing with the workload. I said fine. He said really. I said really. He nodded and said let me know.

Sean III turned two on Saturday. Patrick and Colleen had a little party at their place in Southie, in the small backyard. Balloons. A cake shaped like a fire truck. Sean III did not understand the cake was for him until Patrick lit the candles, and then he blew them out with serious concentration and everyone clapped, and he looked around astonished.

Liam brought Sean III a toy fire truck, picked it out himself at the CVS. Sean III sat on the grass and pushed it in a circle. Nora sat next to him and narrated.

I watched from the patio chair with my plate of hot dog and potato salad. Dad sat next to me and did not say anything for a while. Then he said, you doing alright kiddo. I said yes Dad. He said good. That was the whole conversation. That was enough.

Saturday pancakes before the party. Burned the first one, set it on the blue plate. Liam said Daddy would have liked Sean III's fire truck. I said yes.

Meghan called Wednesday at 11. She asked about the group. I said I went. She said good girl. I said don't do that. She laughed and said sorry.

Sunday dinner at Southie. Ma made a pot roast Sunday because the birthday cake Saturday meant she did not have to do dessert. Pot roast, carrots, potatoes, gravy. Enough to feed a fire station. Dad took leftovers to Engine 7 Monday, as he does.

Food of the week: Ma's pot roast. Chuck roast, three hours at 325 in the Dutch oven, onions on the bottom, bay leaves, a glug of Worcestershire. She does not measure anything.

Ma’s pot roast has always been the meal that says we’re still here — chuck roast, carrots, potatoes, enough gravy for everyone, no measurements, no fuss. Watching Dad carry the leftovers to Engine 7 on Monday, same as always, I found myself wanting to make something in that same spirit: low and slow, rich and unapologetic, the kind of food that holds people together. Short rib poutine has that same gravity — long-braised meat, proper gravy, the whole thing piled over fries — and it felt like the right way to carry Sunday dinner into the rest of the week.

Short Rib Poutine

Prep Time: 20 minutes | Cook Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes | Servings: 4

Ingredients

• 2 1/2 lbs bone-in beef short ribs
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 medium yellow onion, roughly chopped
• 3 cloves garlic, smashed
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef broth, divided
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 lbs frozen or fresh-cut fries, prepared according to package or preference
• 2 cups white cheddar cheese curds
• 2 tbsp fresh chives, sliced (optional)

Instructions

1. Sear the short ribs. Preheat oven to 325°F. Pat short ribs dry and season generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned, about 3–4 minutes per side. Transfer to a plate.
2. Build the braise base. Reduce heat to medium. Add onion to the Dutch oven and cook, stirring, until softened, about 4 minutes. Add garlic and tomato paste and cook 1 minute more. Pour in the red wine and scrape up any browned bits from the bottom.
3. Braise low and slow. Return the short ribs to the pot. Add 1 1/2 cups beef broth, thyme, bay leaves, and Worcestershire sauce. Liquid should come about halfway up the ribs. Bring to a simmer, then cover and transfer to the oven. Braise until the meat is fall-off-the-bone tender, about 3 hours.
4. Shred the meat. Remove ribs from the Dutch oven and let cool slightly. Discard bones, bay leaves, and thyme sprigs. Shred the meat with two forks and set aside. Skim excess fat from the braising liquid.
5. Make the gravy. In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Ladle in 1 1/2 cups of the strained braising liquid and the remaining 1/2 cup beef broth. Whisk until smooth and simmer until thickened, about 5 minutes. Taste and adjust seasoning.
6. Cook the fries. Prepare fries according to your preferred method — oven-baked, air-fried, or deep-fried — until golden and crispy. Season lightly with salt as soon as they come out.
7. Assemble and serve. Divide fries among four bowls or plates. Top with cheese curds while the fries are still hot so the curds begin to soften. Spoon shredded short rib over the top, then ladle hot gravy generously over everything. Finish with chives if using. Serve immediately.

Nutrition (per serving)

Calories: 820 | Protein: 46g | Fat: 42g | Carbs: 58g | Fiber: 4g | Sodium: 980mg