Instructions
Cook time: 20 minutes
Chef’s note: Make sure to have these pantry staples on hand: corn starch; preheat oven to 425°; place fries on a sheet pan, bake 15-20 min flipping fries halfway until crispy; sprinkle with salt
Meanwhile, slice short ribs then add to a skillet with the liquid; heat over med-low for 5-6 min, turning often, until warmed through; remove short ribs, reserving liquid
Whisk 1⅓ tbsp corn starch with ¼ cup broth + set aside; mince shallot then add to short rib liquid with a few sprigs of thyme; bring to a simmer, scraping up brown bits; add 1-1⅓ cups broth + bring to a boil; add corn starch slurry + whisk until thickened; season with salt/pep
Cut paneer into ¼-inch cubes; top crispy fries with sliced short rib + paneer then ladle hot gravy over the top—you had me at poutine
