INGREDIENTS

• 6 pieces short ribs
• 3 Tbsp vegetable oil
• 1 yellow onion, thinly sliced
• 1 large carrot, peeled and cut into large pieces
• 3 cloves of garlic, thinly sliced
• 2 cups red wine
• 4 cups beef stock
• 2 bay leaves
• 2 bags frozen French fries (we like shoestring style)
• 4 ounces cheese curds (we also like Cowgirl Creamery’s Wagon Wheel, very finely grated)
• 1 bunch scallions, thinly sliced

INSTRUCTIONS

• Preheat oven to 375°F
• Place a large oven-safe pot or dutch oven over high heat with 3 Tbsp vegetable oil
• Pat short ribs dry with paper towels and season liberally with salt.
• Once oil just starts to smoke, carefully place the short ribs into the pot to brown, flip onto all sides to get even color. Turn heat to medium if it becomes too hot.
• Remove short ribs from pan, add onions, carrots, and garlic. Cook over high heat for 7-8 minutes until the vegetables have started to caramelize.
• Add wine to the pot to deglaze and continue to cook until reduced by half, about 8-10 minutes.
• Add beef stock and bay leaves and bring to a boil. Once boiling add the short ribs back to the pot, making sure to submerge them. Place a lid or tightly wrap foil over the top of the pot and roast in oven for 2-2.5 hours
• Remove the short ribs from the oven and set aside to cool for 1 hour in the braising liquid
• Wearing gloves, remove short ribs from the braising liquid. Lightly pull them apart into bite size chunks and place into a large bowl.
• Strain braising liquid through a fine mesh strainer and then reduce over medium heat to thicken to a gravy-like consistency, about 30 minutes.
• Bake or fry French fries according to package directions.
• Toss together cooked fries, shredded short ribs, cheese and scallions with a dash of salt. Place onto a serving platter and spoon over a very generous amount of the red wine sauce.

Pair with

Moon Mountain Cabernet Franc