Cane Braised Beef Shortribs with Dijon Horseradish

Main Course

Recipe courtesy of Chef Donald Link, Herbsaint Restaurant, New Orleans, LA

Serves 6

  • 5 lbs beef shortribs
  • 3 stalks celery, chopped
  • 2 medium onions, chopped
  • 2 carrots, chopped
  • 3 cloves garlic
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 2 tablespoons tomato paste
  • 1¼ cup flour
  • 2 cups canned tomatoes, chopped
  • 1 cup red wine
  • 2 tablespoons canola oil 
  • 4 cups chicken stock
  • 3 tablespoons cane vinegar
  • 2 tablespoons cane syrup
  • 1 cup sour cream
  • 1 tablespoon prepared horseradish
  • 1 tablespoon dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon louisiana hot sauce
  • 1 large Yukon Gold potato
  • 1 tablespoon chopped fresh thyme
  • salt and pepper

Cane Braised Beef Shortribs

Cane Braised Beef Shortribs

Click image to enlarge

Note: This image is a generic braised shortrib, yours will vary as the bone is left here and served on mashed potato.


Preheat oven to 300˚F.
Trim shortribs of excess fat and silver skin. Heavily season meat, and dredge in flour. In a large skillet or rondeau, heat oil over medium high heat. Add shortribs, being careful not to crowd the pan. Sear each side until crispy and golden brown.
Remove, and place in one layer in a casserole dish. 

Add Celery, Onions, and Carrots to rondeau, and sauté over medium heat until lightly caramelized. Dust with 1/4 cup Flour and stir to incorporate. Deglaze the pan with Red Wine, then add Tomato Paste and Chopped Tomatoes. Mixture should come up and begin to thicken. Add Chicken Stock, Cane Vinegar, Cane Syrup, Garlic, Thyme and Rosemary. Bring up to a simmer, and season with salt and pepper. Pour mixture over shortribs in casserole dish. Mixture should come 3/4 of the way up the shortribs, but not cover. Cover dish with aluminum foil, and place in 300˚F oven for three to four hours, or until fork tender. 

Remove shortribs from oven, discard any bones, and cool in refrigerator before cutting to portioning.

For the sauce
Strain out the shortrib braise, and skim any accumulated fat from the top.
Place in a heavy-bottomed saucepot, bring to a low simmer, and reduce until braise is of sauce consistency (so it coats the back of a spoon). 

Mount with butter, and season. For the Horseradish Sour Cream, combine 1 cup Sour Cream, 1 tablespoon Dijon Mustard, 1 tablespoon Horseradish, 1 teaspoon Lemon Juice, and 1/2 teaspoon Louisiana Hot Sauce in a metal bowl. Whisk to incorporate, then season with salt and pepper.

For the Potato Cake
Grate one large Yukon Gold Potato, and squeeze out any excess water. Add 1 tablespoon chopped Thyme, 2 tablespoons flour, 1 teaspoon salt, and 1/2  teaspoon pepper. Shape into 3” discs, and cook in oil or clarified butter over medium heat until golden brown and crispy.

To finish
Dredge the cold and portioned shortribs in flour and sauté in clarified butter or canola oil until crispy on the outside and soft in the middle.
Season, then place three pieces on top of a potato cake. 

Ladle sauce around, and dollop one spoonful of Horseradish Sour Cream on top.

Louisiana Recipes Weekly


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