This classic Canadian dish, is turned on its head with the addition of Pretzilla Bites. Tender braised beef short ribs in their own natural gravy are served over toasted Pretzilla Bites, topped with fresh Wisconsin cheese curds, crispy potato straws, and fresh parsley.
Preheat oven to 350°F
Season short ribs with salt and pepper and dust with flour.
Heat oil in a Dutch oven over medium-high heat.
Sear short ribs 1-2 minutes per side or until deep golden brown on all sides.
Remove short ribs to a holding plate and set aside.
Add onion, carrot, and celery and cook about 2-4 minutes or until lightly browned
Add broth and scrape the browned bits from bottom of the Dutch oven with a wooden spoon.
Return short ribs to the Dutch oven, cover with lid, and place in the oven for 2 hours or until beef is fully cooked and tender.
Remove short ribs from Dutch oven to a plate and set aside. Discard vegetables, and strain liquid into a fat separator.
Add fat back to Dutch oven over medium heat, whisk in flour, and cook 2-3 minutes or until flour just starts to color.
Add cooking liquid while whisking until all liquid is added and mixture is smooth. Bring to a simmer 2-3 minutes to thicken. Season with salt and pepper to taste. Keep warm.
Heat vegetable oil to 350°F in a deep fryer or medium sauce pan.
Pat potato sticks dry, place into hot oil, and cook 2-4 minutes until golden brown and crisp.
Remove to a paper towel lined plate and season with salt and pepper and reserve.
Arrange Pretzilla Bites on a baking sheet and place in oven 5-7 minutes or until toasted and set aside.
When short ribs are cool enough to handle, remove meat from the bone and pull into large shreds.
Divide toasted Pretzilla Bites among 4 small gratin dishes and top each with ½ cup short rib meat followed by ¼ cup cheese curds.
Ladle 3 ounces hot gravy on top of cheese curds in each dish.
Top off the dish with crispy potato straws and chopped parsley.