Our Smoked Short Rib Poutine combines tender, smoky beef short ribs with crispy halved baby potatoes, plenty of sharp cheddar, and a rich, savory gravy. This is a bold twist on the classic Canadian poutine—swapping fries for pan-crisped baby potatoes and adding cider-braised, smoked short ribs for deep, smoky flavor. It’s an indulgent, crowd-pleasing dish that’s perfect for special occasions or a hearty weekend meal.
Traeger Smoked Short Rib Poutine Recipe
This Traeger recipe elevates poutine by using smoked, cider-braised short ribs and halved baby potatoes that are cooked until golden and crisp. Instead of frozen fries, the potatoes are boiled until tender, then seared cut-side down in hot oil for a crunchy exterior and pillowy interior. The short ribs are smoked low and slow, then braised in a dry hard cider-based liquid until they’re fall-apart tender. The dish finishes with a glossy, flavorful gravy made from the reserved braising liquid and a generous scattering of cheese.
I swapped my usual red wine for dry hard cider in the braise; the cider adds brightness and a subtle fruitiness that complements the beef without overpowering it. Most of the work is hands-off—smoking and braising take time but require little active attention. If you have a Traeger or other pellet grill with Wi-Fi control, it makes it easy to manage long smoke sessions when life gets busy. When the ribs are ready, a quick stove-top finish in a Dutch oven will bring them to the perfect tenderness for shredding into the poutine.
If you prefer a speedier route, store-bought frozen fries will work in a pinch and cut down on prep time. That said, pan-crisped baby potatoes deliver a superior texture and flavor that’s worth the extra effort when you want to impress. Whether you keep it simple or go all out, the result is rich, comforting, and utterly delicious.
Browse my Traeger recipes collection for more inspiration.
Recipe Shopping List
Here’s a quick shopping list so you know what to pick up. For exact quantities and full directions, see the recipe card below.
- Beef short ribs
- Salt and pepper
- Garlic powder
- Onion powder
- Dry hard cider (or substitute red wine or additional beef broth)
- Beef bouillon or concentrated beef stock
- Fresh garlic (optional)
- Baby potatoes
- Avocado oil or other neutral oil with a high smoke point
- Sharp cheddar cheese (or cheese curds)
- Cornstarch (for gravy)
How To Make This Recipe
Below is a concise overview of the process. Follow the full recipe at the end of this post for precise amounts and timing.
- Smoke the short ribs: Season and smoke the ribs low and slow until they develop a deep smoky flavor.
- Braise the ribs: Transfer ribs to a Dutch oven, add dry hard cider and beef stock, then braise until the meat pulls away from the bone. Reserve the braising liquid for gravy.
- Prepare the potatoes: Halve and parboil baby potatoes in salted water until just tender, then drain.
- Crisp the potatoes: Heat oil in a baking dish or skillet on the grill and cook the potatoes cut-side down until crisp and golden.
- Melt the cheese: Place potatoes in a grill-safe dish, top with cubed cheese and shredded short rib meat, and return to the grill until the cheese melts.
- Finish the gravy: Thicken reserved braising liquid with a cornstarch slurry and heat until glossy and smooth.
- Assemble and serve: Pour gravy over the cheesy potatoes and meat, then serve immediately while hot.
Recipe FAQ
Store leftovers in an airtight container, ideally the baking dish you used. Cover with foil or a lid and refrigerate. Reheat before serving.
What’s the best way to reheat leftovers?
Reheat in the oven or on the pellet grill to help revive the crispiness, or use the microwave for convenience. Reheat the gravy separately and pour over when serving.
Can I substitute the hard apple cider?
Yes. Red wine, additional beef broth, or regular (non-alcoholic) apple cider can be used. Each will slightly alter the flavor profile—red wine deepens richness, while regular cider adds sweetness.
More Recipes
- Traeger Irish Beef Stew
- Prime Rib French Dip
- Traeger Smoked Short Rib Bites
- Traeger Cabbage Rolls
- Smoked Beef Shank – Thor’s Hammer
- Traeger Pizza Meatloaf
- Traeger Smoked Balsamic Pot Roast
- Smoked Beef Short Ribs
- Smoked Beef and Bleu Pita Wrap
- Smoked Stuffed Pepper Stew
- Smoked Brisket Stuffed Bread Dough
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Smoked Short Rib Poutine
Smoked and cider-braised short ribs served over crunchy baby potatoes with sharp cheddar and a silky gravy. A hearty, smoky take on classic poutine that’s perfect for gatherings.
15 minutes
8 hours
8 hours 15 minutes
Ingredients
Short Ribs
- 8 beef short ribs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Braising Liquid
- 12 ounces dry hard cider
- 2 cups water (or more to make up volume)
- 2 teaspoons beef bouillon or concentrated beef stock
- 1 teaspoon roasted garlic bouillon or 2 teaspoons minced fresh garlic
- 1 teaspoon mushroom bouillon (optional)
Poutine
- 15 baby potatoes
- 2 tablespoons salt for boiling
- ¾ cup avocado oil or other high-heat oil
- 12 ounces sharp cheddar, cubed or cheese curds
Gravy
- 2 cups reserved braising liquid (top up with water if needed)
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- Preheat your Traeger or pellet grill to 220°F (or set your smoker to a low temperature).
- Season the short ribs with salt, pepper, garlic powder, and onion powder.
- Place the short ribs on the grill and smoke for 4–6 hours, or until a deep smoke flavor develops.
- Remove ribs from the grill and transfer to a Dutch oven. Add the hard cider, water, and dissolved bouillon or stock.
- Cover and braise on low (stove or oven) for 3–4 hours, until the meat is tender and pulls away from the bone. Add water as needed to keep the ribs partially submerged.
- Let the short ribs cool slightly, remove the meat from the bones, and reserve the braising liquid.
- While the ribs braise, halve the potatoes and place them in a pot. Cover with water, add salt, and simmer 10–15 minutes until fork-tender. Drain well.
- Preheat the grill to 400°F. Pour the avocado oil into a 10×13-inch baking dish and place it on the hot grill to heat.
- Carefully add the potatoes cut-side down into the hot oil and cook until the cut sides are brown and crispy, about 20 minutes.
- Meanwhile, make the gravy: bring 2 cups of reserved braising liquid to a simmer. Mix cornstarch with cold water to form a slurry, then whisk it into the simmering liquid until thickened and glossy.
- Remove the crispy potatoes from the oil and transfer to a grill-safe baking dish. Top with cubed cheddar and pulled short rib meat. Reduce the grill to 325°F and return the dish to melt the cheese.
- Once the cheese is melted, pour the hot gravy over the potatoes and meat. Serve immediately.
Notes
- For an easier version, use store-bought frozen fries cooked to your preference; they’re quicker but won’t have exactly the same texture as pan-crisped potatoes.
- If cheddar isn’t your favorite, substitute with cheese curds (traditional for poutine) or another melting cheese you enjoy.
Nutrition Information
Yield: 6 servings — Amount per serving (estimate): Calories 954; Total Fat 64g; Saturated Fat 31g; Cholesterol 258mg; Sodium 3303mg; Carbohydrates 21g; Fiber 2g; Sugar 5g; Protein 68g. Nutrition information is an estimate.