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Cane Braised Beef Shortribs with Dijon-Horseradish Sour Cream
Chef Donald Link of Herbsaint – New Orleans, LA
Adapted by StarChefs

Yield: 6 Servings


  • 5 pounds beef shortribs
  • 1 cup + ¼ cup flour
  • 2 Tablespoons canola oil
  • 3 stalks celery, chopped
  • 2 onions, chopped
  • 2 carrots, chopped
  • 1 cup red wine
  • 2 Tablespoons tomato paste
  • 2 cups canned chopped tomatoes
  • 1 quart chicken stock
  • 3 Tablespoons cane vinegar
  • 2 Tablespoons cane syrup
  • 3 cloves garlic, minced
  • 2 sprigs thyme
  • 1 sprig rosemary

  • Horseradish Sour Cream
  • 1 cup sour cream
  • 1 Tablespoon horseradish
  • 1 Tablespoon dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon hot sauce
  • Salt and pepper, to taste

For Shortribs:
Preheat oven to 300°F. Trim shortribs of fat and silver skin. Season meat well and dredge in flour. Heat oil over medium heat in rondeau. Sear shortribs in oil until crispy and golden brown. Remove to hotel pan or casserole dish and place in one layer, do not stack.

Add celery, onions and carrots to pot. Cook while stirring over medium heat until lightly browned. Incorporate ¼ cup flour. Deglaze pot with red wine, then add tomato paste and tomatoes. When mixture has thickened a bit, add chicken stock, cane vinegar, cane syrup, garlic, thyme and rosemary. Bring to a simmer and season with salt and pepper. Cover shortribs ¾ of the way, not completely. Cover with aluminum foil and bake at 300°F three to four hours, or until fork tender. Remove from oven, discard any bones, and refrigerate before cutting into portions.

Strain mixture shortribs were cooked in. Skim fat off surface. Pour into heavy bottomed saucepan and simmer gently, reducing until mixture coats the back of a spoon. Mount with butter, season with salt and pepper.

For Horseradish Sour Cream:
Combine sour cream, horseradish, dijon mustard, lemon juice and hot sauce. Whisk to incorporate, then season with salt and pepper.

To Serve:
Dredge cold and portioned shortribs in flour and cook in canola oil until crispy on surface and soft inside. Season, then position 3 pieces per plate. Ladle sauce around plate, then dollop Horseradish Sour Cream on top.

Wine Pairing:
Gallo of Sonoma Dry Creek Valley Frei Vineyard Zinfandel 1999