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Galatoire's Bistro: Braised short rib tacos

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BATON ROUGE - Executive Chef Kelley McCann of Galatoire's Bistro in Baton Rouge returned to the News 2 at 4 set Wednesday, and he was especially thrilled today to bring one of his personal favorites onto the show today in the form of braised short rib tacos.

The braised short rib tacos fall into the happy hour category of food that Chef McCann gets to prepare at the Perkins Road eatery on certain occasions. It's an awesome blend of Latin flavor with avocado, cilantro, jalapeño and lime that coalesce to really bring out some of those south of the border flavor profiles. If you want to churn out some of these bangin' soft tacos for yourself, the chef provided his personal recipe for you to try at home.

Galatoire's Bistro: Braised Short Rib Tacos


-Corn or flour tortillas
-3 lbs. beef short rib
-1/2 diced red onion
-1 cup diced tomato
-2 T. tomato paste
-1/4 cup diced jalapeno pepper
-1 cup red wine
-4 cups chicken or beef stock

For salsa:

-1 tomato (small diced)
-1 jalapeno (small diced)
1/2 red onion (small diced)
-2 T chopped cilantro
-1 t. crushed red pepper
-Salt and pepper
-4 oz. lime juice


1.) In a shallow pot, season short ribs with salt and pepper. Sear on all sides then remove from pan and set aside. In the same pot, sweat out vegetable then deglaze with red wine and tomato paste. Return short ribs back to pot and cover with stock. Cover pot with lid and simmer for one hour.

2.) After an hour, remove lid and, with a fork, attempt to pull meat apart. If there is resistance, cover and simmer for an additional 20 minutes. Once able to shred beef, continue cooking until liquid is almost completely reduced.

3.) For salsa, small dice all vegetables and mix rest of ingredients in a small mixing bowl. Toast off tortillas until slightly crispy. Fill with braised short rib and top with salsa and enjoy.

For more information about Galatoire's Bistro and their range of delicious cuisine, be sure to check out their website at http://www.galatoiresbistro.com/.


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