Cane and Table in New Orleans has long been known for its exceptional cocktails, but the caliber of the cuisine is as noteworthy as the libations. Terrines, confits and tartares have taken the place of the usual chicken wings and nachos, meaning the food here as much a part of the experience as the drinks.
We asked Cane and Table’s Chef Jason Klutts for a recipe to help us combat the cooler weather, so he sent his recipe for Five-Spiced Braised Beef Short Ribs. Chinese Five-Spice is a blend of cloves, star anise, Sichuan peppercorn, cinnamon and fennel seeds that gives the rich short ribs an exotic riff. Braised beef short ribs are a tender, meaty cut that are ideal for braising, just make sure to select bone-in ribs because the bone adds extra flavor while the marrow adds thickness to the sauce.
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