Ingredients
1 pound well-trimmed boneless beef short ribs3 tablespoons all-purpose flour1/2 teaspoon pepper2 tablespoons olive oil1 medium onion, coarsely chopped4 garlic cloves, minced1-1/2 cups beef stock, divided1/4 cup Sriracha chili sauce3 tablespoons ketchup2 tablespoons Worcestershire sauce1 tablespoon packed brown sugar3 cups frozen french-fried potatoes (about 11 ounces)1 cup cheese curds or 4 ounces white cheddar cheese, broken into small chunks
Preparation
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 2 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 curds.
