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Short Rib “Poutots” with Sweet & Sour Brussels Sprouts

  • "Gut-warmingly good is how I describe this dish. It’s my version of poutine, a dish popular in Canada and in many of the northern United States. Instead of French fries and brown gravy, which are typically in poutine, I use crispy tater tots and make my gravy with red wine and balsamic vinegar. The short ribs are braised until they fall off the bone, and then they get a drizzling of my gorgeous gravy and are joined by yummy cheese curds (because tradition). I’ve paired this dish with sweet & sour Brussels sprouts, which are cooked up crispy in an umami-rich, lime-hoisin-soy sauce." — Daina Falk