PREHEAT oven to 300° F. Place 3 Tbsp. butter and flour in a small bowl and MIX together until fully combined. POUR oil into a large Dutch oven and place over medium-high heat.
Generously SEASON short ribs with salt and pepper and SEAR on each side. REMOVE short ribs from pot and set aside.
ADD onions, carrots, garlic and celery and SAUTÉ for about 5 minutes. SEASON with salt and pepper.
DEGLAZE pot with red wine, making sure to scrape any browned bits that may have stuck to the bottom. BOIL until liquid has been reduced by half. ADD short ribs back to the pot and cover with broth.
BRING to a boil, COVER and place into the oven for 2 1/2 to 3 hours or until ribs are fork tender.
REMOVE short ribs from braising liquid and set aside. SKIM excess fat from top of braising liquid. Using an immersion blender, BLEND braising liquid until smooth. WHISK in butter-flour mixture and COOK over medium heat until the sauce thickens.
FRY eggs in a nonstick skillet until the yolk is just set, SEASONING with salt and pepper.
To ASSEMBLE poutine, start by placing a mound of fries in a bowl. TOP with half a cup of cheese curds, shredded short ribs and gravy. Gently place a fried egg on top and SERVE.
To melt the cheese further, place the poutine, in an oven safe bowl, under the boiler before adding the fried egg.
If you can’t find real cheese curds, experiment with your favorite melting cheese, like mozzarella or Oaxaca.
This recipe is an excellent source of protein, vitamin A, calcium, iron, folate, choline and potassium.