Why recepie famous for?
This dish combines the hearty, spicy flavors of my beloved slow-cooker short ribs with my all-time favorite comfort food: fries and gravy. With a little prep in the morning, it's just about ready when I come home from work (plus, the kitchen smells amazing!). If you are sensitive to spice, reduce the amount of Sriracha chili sauce
Ingredients
1 pound well-trimmed boneless beef short ribs3 tablespoons all-purpose flour
2 tablespoons olive oil
1 medium onion, coarsely chopped
1/2 teaspoon pepper
4 garlic cloves, minced
1-1/2 cups beef stock, divided
1/4 cup Sriracha chili sauce
3 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 tablespoon packed brown sugar
3 cups frozen french-fried potatoes (about 11 ounces)
1 cup cheese curds or 4 ounces white cheddar cheese, broken into small chunks
Instructions
Toss short ribs with flour and pepper, shaking off excess; reserve remaining flour mixture. In a large skillet, heat oil over medium-high heat; brown ribs on all sides. Transfer to a 3-qt. slow cooker, reserving drippings.In same skillet, saute onion in drippings over medium heat until tender, 2-3 minutes. Add garlic; cook and stir 1 minute. Stir in 1 cup stock; bring to a boil, stirring to loosen browned bits from pan.
In a small bowl, whisk reserved flour mixture, chili sauce, ketchup, Worcestershire sauce, brown sugar and remaining stock until smooth; stir into onion mixture. Pour over ribs.
Cook, covered, on low until ribs are tender, 6-8 hours. Remove ribs; shred with two forks and keep warm. Skim fat from onion mixture; puree using an immersion blender. (Or, cool slightly and puree in a blender; return to slow cooker to heat through.)
Cook potatoes according to package directions. Serve beef over potatoes; top with gravy and cheese.
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