Uploaded June 2022 | Updated September 2026, 2 weeks ago
Hello everybody!
Welcome back to another video today we are making my favorite gravy ever and yes even better than thanksgiving gravy this is a just under 5-hour red wine beef rib gravy that is perfect for every occasion, but today we will be using it to make some poutine and as a bonus, we will be making a batch of buffalo chicken dip to use for a buffalo chicken poutine as well.
oh not to mention fresh thick-cut fries double-fried for a perfect crispy outside and fluffy inside.
All the music is from Epidemic sound
Use my link to get 1 free month and save 10% off of your second month
share.epidemicsound.com/s8gpt0
Buffalo chicken dip
Ingredients
- 3 boneless skinless chicken breasts
- 3/4th cup hot sauce
- 1 cup ranch
- 4 ounces of gorgonzola crumbles
- 16 ounces of cream cheese
- 2 teaspoons of Worcestershire
- 4 ounces of sharp cheddar cheese
- diced carrots and celery
Jazz up the hot sauce
- 1 23-ounce bottle of Franks red hot (I used a 12 ounce in the video....oops)
- 4 tablespoons of butter
- 1 packet of hidden valley ranch seasoning
Hot sauce directions
1 - melt butter in a pan, once melted add hot sauce and ranch packet and mix until combined.
2 - measure what you are going to use and put it on the side the rest I wait for it to cool down and put it back in the bottle
For the Buffalo chicken dip.
1 - Trim the excess fat off of the chicken breasts then season with salt, pepper, onion, and garlic powder
2 - Bake in the oven until fully cooked, then cut up into big chunks and set aside
3 - in a microwaveable bowl combine cream cheese and hot sauce and microwave in increments of 30 seconds until the cream cheese is soft and you can easily whisk it until there are no lumps.
4 - Add in the Worcestershire, gorgonzola, ranch, cheddar, and the chicken, mix to combine and pour it out into a baking dish.
5 - Bake at 350 degrees for 20 minutes and take it out and mix it and add a sprinkle of cheddar on top and bake for another 15-20 minutes.
6 - remove from the oven and enjoy or wait until we have some fries ready
Beef rib gravy ingredients.
- 3 pounds of beef ribs
- 1 cup of red wine
- 1 medium onion diced
- 5 cloves of minced garlic
- 1/2 cup diced carrots
- 1/4 cup diced celery
- 3 tablespoons of tomato paste
- 2 cups of chicken stock ( plus extra in case you need more liquid after the 4 hours)
- 2 thyme sprigs
- 1 rosemary sprig
Beef rib gravy Directions.
1 - Heat oil in a large dutch oven, add in your beef ribs season with salt and pepper, brown on all sides then remove and put aside.
2 - Directly to the fat in the pot add the onion carrot and celery and cook for a few minutes until they get soft, then add in your garlic and tomato paste and cook for another 30 seconds.
3 - Add in the red wine and make sure you scrape any of the good bits off of the bottom of the pan before you add your chicken stock and bring it back to a boil, and once bubbly put those beef ribs back in the broth and cover with foil and put the top on and place on the bottom rack of a preheated 350-degree oven for 3 and a half to 4 hours.
4 - remove from the oven and be careful with the foil, remove beef ribs and cut them into big chunks while removing excess fat and set those aside, add another cup of chicken stock.
5 - in a separate pot make a roux with 3 tablespoons of butter and less than 1/4 cup of flour and whisk until smooth then pour into the broth and whisk until combined, let the gravy simmer until it becomes a deep rich brown and is nice and thick.
6 - Add in your beef rib chunks and gently toss them in the simmering gravy, and you are all set put on anything that you need to be delicious.
Fries
1 - peel 3 lb white or russet potatoes and slice into thin or thick wedges and let them soak in water for at least an hour
2 - before frying really pat the potatoes dry, if you don't the oil will splatter so don't skip this step!
3 - the first fry - heat the oil to 300 degrees and fry potatoes for 5-8 minutes, don't overcrowd the pot.
Second fry - heat oil to 375 and fry potatoes for another 5-7 minutes depending on thickness, until golden brown and delicious, transfer to wire rack or directly into bowl to be salted.
make them poutine!
Classic
- Gather some cheese curds!
- Make a nice bed of fries
- Top with cheese curds
- Add a big spoon of beef rib gravy
- A few more curds on top.
Buffalo
- Make a bed of fries
- Top with buffalo chicken dip
- drizzle hot sauce and ranch
- top with diced celery and carrots and a few cheese curds
Enjoy!
Hello everybody!
Welcome back to another video today we are making my favorite gravy ever and yes even better than thanksgiving gravy this is a just under 5-hour red wine beef rib gravy that is perfect for every occasion, but today we will be using it to make some poutine and as a bonus, we will be making a batch of buffalo chicken dip to use for a buffalo chicken poutine as well.
oh not to mention fresh thick-cut fries double-fried for a perfect crispy outside and fluffy inside.
All the music is from Epidemic sound
Use my link to get 1 free month and save 10% off of your second month
share.epidemicsound.com/s8gpt0
Buffalo chicken dip
Ingredients
- 3 boneless skinless chicken breasts
- 3/4th cup hot sauce
- 1 cup ranch
- 4 ounces of gorgonzola crumbles
- 16 ounces of cream cheese
- 2 teaspoons of Worcestershire
- 4 ounces of sharp cheddar cheese
- diced carrots and celery
Jazz up the hot sauce
- 1 23-ounce bottle of Franks red hot (I used a 12 ounce in the video....oops)
- 4 tablespoons of butter
- 1 packet of hidden valley ranch seasoning
Hot sauce directions
1 - melt butter in a pan, once melted add hot sauce and ranch packet and mix until combined.
2 - measure what you are going to use and put it on the side the rest I wait for it to cool down and put it back in the bottle
For the Buffalo chicken dip.
1 - Trim the excess fat off of the chicken breasts then season with salt, pepper, onion, and garlic powder
2 - Bake in the oven until fully cooked, then cut up into big chunks and set aside
3 - in a microwaveable bowl combine cream cheese and hot sauce and microwave in increments of 30 seconds until the cream cheese is soft and you can easily whisk it until there are no lumps.
4 - Add in the Worcestershire, gorgonzola, ranch, cheddar, and the chicken, mix to combine and pour it out into a baking dish.
5 - Bake at 350 degrees for 20 minutes and take it out and mix it and add a sprinkle of cheddar on top and bake for another 15-20 minutes.
6 - remove from the oven and enjoy or wait until we have some fries ready
Beef rib gravy ingredients.
- 3 pounds of beef ribs
- 1 cup of red wine
- 1 medium onion diced
- 5 cloves of minced garlic
- 1/2 cup diced carrots
- 1/4 cup diced celery
- 3 tablespoons of tomato paste
- 2 cups of chicken stock ( plus extra in case you need more liquid after the 4 hours)
- 2 thyme sprigs
- 1 rosemary sprig
Beef rib gravy Directions.
1 - Heat oil in a large dutch oven, add in your beef ribs season with salt and pepper, brown on all sides then remove and put aside.
2 - Directly to the fat in the pot add the onion carrot and celery and cook for a few minutes until they get soft, then add in your garlic and tomato paste and cook for another 30 seconds.
3 - Add in the red wine and make sure you scrape any of the good bits off of the bottom of the pan before you add your chicken stock and bring it back to a boil, and once bubbly put those beef ribs back in the broth and cover with foil and put the top on and place on the bottom rack of a preheated 350-degree oven for 3 and a half to 4 hours.
4 - remove from the oven and be careful with the foil, remove beef ribs and cut them into big chunks while removing excess fat and set those aside, add another cup of chicken stock.
5 - in a separate pot make a roux with 3 tablespoons of butter and less than 1/4 cup of flour and whisk until smooth then pour into the broth and whisk until combined, let the gravy simmer until it becomes a deep rich brown and is nice and thick.
6 - Add in your beef rib chunks and gently toss them in the simmering gravy, and you are all set put on anything that you need to be delicious.
Fries
1 - peel 3 lb white or russet potatoes and slice into thin or thick wedges and let them soak in water for at least an hour
2 - before frying really pat the potatoes dry, if you don't the oil will splatter so don't skip this step!
3 - the first fry - heat the oil to 300 degrees and fry potatoes for 5-8 minutes, don't overcrowd the pot.
Second fry - heat oil to 375 and fry potatoes for another 5-7 minutes depending on thickness, until golden brown and delicious, transfer to wire rack or directly into bowl to be salted.
make them poutine!
Classic
- Gather some cheese curds!
- Make a nice bed of fries
- Top with cheese curds
- Add a big spoon of beef rib gravy
- A few more curds on top.
Buffalo
- Make a bed of fries
- Top with buffalo chicken dip
- drizzle hot sauce and ranch
- top with diced celery and carrots and a few cheese curds
Enjoy!
