Cider Braised Short Ribs with Sweet Potato Soufflé

Season meat generously with coarse salt and black pepper.

Roast for eight to 10 minutes in an oven preheated to 475 degrees Fahrenheit.

Add olive oil into a hot pan, and then add the diced vegetables, herbs, garlic, and ginger. Let it sweat for four to five minutes until onions turn translucent.

Add brown sugar to the pan and stir throughout to make sure the sugar melts a little.

Add hard cider and beef stock.

Once the mixture comes to a boil, pour it over the short rib, and cover loosely with a piece of parchment paper to keep moisture inside. Then cover tightly with a lid or aluminum foil.

Put in the oven at 400 degrees Fahrenheit for one hour, then turn temperature down to 325 degrees Fahrenheit and let braise another hour.

Check to make sure the meat is fork tender, and let rest before slicing.

Strain braising liquid and return to flame to reduce until it has a nice syrup consistency.

Roast sweet potato, russet potato, and onion at 400 degrees Fahrenheit for 40 minutes. For sweet potato and onion, drizzle with a little olive oil and wrap in tin foil to roast.

Once roasted, cool and rice potatoes (or mash if you don’t have a ricer). Add egg yolks, chives, salt, pepper, margarine, and almond milk. Mix well.

Whip egg whites to soft peaks. Fold whipped egg whites into the potato mixture.

Fold whipped egg whites into the potato mixture.

Line skillets or ramekins with margarine and a sprinkling of potato starch. Then add in soufflé mixture.

Bake at 400 degrees Fahrenheit for eight to 12 minutes.

Short rib bones should pull right out. Slice meat after resting it.

Serve alongside soufflé, sautéed greens, and a roasted onion, and top with reduced braising liquid.